Lord knows this isn't a cooking website. But this soup was good and easy, provided you start enough in advance to properly simmer things. It also made me feel a lot better when I was suffering from the December sniffles. Though it is most definitely garlicy, somehow it manages to be warm and soothing, not stinky and pungent. I promise.
This is a slight modification of a recipe from the lovely 101 Cookbooks website, which is a modification of a recipe by Richard Olney from his The French Menu Cookbook. Some genealogy for a soup!
Lovely Winter Garlic Soup
- 4 cups chicken broth (you could use veggie broth)
- 2 bay leaves
- 6 sage leaves
- Pinch or two fresh thyme (or dry thyme)
- a dozen medium cloves of garlic, smashed peeled, and chopped\
- 1 yellow onion, chopped into big pieces
- freshly ground pepper
- 1 egg
- 2 egg yolks
- a healthy amount of freshly grated Parmesan cheese (this is up to you but I like a lot)
- 1/4 cup extra virgin olive oil
- crusty bread
Boil the broth, herbs, garlic and onion. I put it on high until it comes to a full rolling boil and then reduce it to low/medium simmering heat where I leave it for about half an hour to forty minutes. Once I tried to reduce it to only about 20 minutes and while the soup was still good, it wasn't nearly as good as when I let it simmer properly. Patience!
Strain your broth and put it back on the burner on low heat.
In a bowl, whisk together the eggs, cheese and pepper. This isn't a meringue and doesn't need to be frothy but should be well mixed and creamy looking. Slowly, while whisking, add the olive oil. If you add it all at once without stirring, your mixture will separate and it's all down hill from there. Trust me. I like to add some ground pepper to this concoction.
Slowly (yes again - I'm sorry) add a ladle or two of hot broth to the egg mixture. It is very important that you add this slowly or you will end up not with a creamy lovely soup, but with watery scrambled eggs. Continue to whisk vigorously while you add the ladles of hot broth.
This will bring your egg mixture to a warm temperature and now you are ready for the final step. Slowly (while whisking) add your warmish egg mix to the pot of hot broth. Once it's all added, whisk over low heat for a short while until it's all piping hot.
Cut up a crusty baguette and put some pieces in your bowl. Grate some paremesan cheese over top and grate some more pepper. Add soup. Drizzle some olive oil on top. Enjoy!
Garlic image by Robynejay.