Photo: recipeland.com

Aigo Bouido (Garlic Soup)

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."

Yields:	1 pot
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

16	each	garlic cloves	whole, unpeeled
2	quarts	water
1	teaspoon	salt
1	x	black pepper
2	each	cloves
1/4	teaspoon	sage
1/4	teaspoon	thyme
1/2	each	bay leaf
4	each	parsley sprigs
3	tablespoons	olive oil

Directions

Drop garlic cloves in boiling water and boil for 30 seconds.

Drain, run cold water over them and peel.

Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes.

Correct seasoning.

Beat 3 egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky.

Drop by drop beat in olive oil for making a mayonnaise.

Just before serving, beat a ladleful of hot soup into the egg mixture by droplets.

Gradually strain in the rest, beating and pressing the juice out of the garlic.

Serve immediately, accompanied by rounds of hard-toasted French bread topped with 1 cup of grated Swiss or Parmesan cheese.

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Member Review

Festive Chicken Salad Log

Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!

Reviewed by twinmom74