Recipe: Classic Garlic Soup
(adapted from Richard Olney's "The French Menu Cookbook," and Heidi Swanson's "101 Cookbooks" blog)
I ran though my list of favorite soups and settled on this one — a garlic soup from Richard Olney's 1970 "The French Menu Cookbook." Food writer Heidi Swanson resurfaced the recipe on her "101 Cookbooks" blog a couple of years ago, and I immediately added it to my repertoire. While I would normally think of this as more of a fall or winter recipe, it actually works pretty well even in the heat of summer. It takes very little preparation or forethought
- 1 quart (4 cups) water
- 1 bay leaf
- 2 sage leaves
- 3/4 teaspoon fresh thyme
- a dozen medium cloves of garlic, smashed peeled, and chopped
- 1 teaspoon fine grain sea salt
- Binding pomade:
- 1 whole egg
- 2 egg yolks
- 1 1/2 ounces freshly grated Parmesan cheese
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
- day-old crusty bread & more olive oil to drizzle
Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. Remove the bay and sage from the pot and turn off the heat. Taste and add more salt if needed. (You probably won't need to.)
With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly! slowly!), continuing to whisk, a large ladleful of the broth. Slowly stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly - just long enough to be no longer watery. Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, and serve immediately.
Makes about 4 cups of soup.
This recipe was adapted by Jessica Webster and originally posted on AnnArbor.com on July 28, 2011.