Garlic Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 eggs
- 2 bay leaves
- 4 cups chicken stock
- salt and pepper to taste
- 4 sage leaves
- 5-6 sprigs thyme (fresh)
- 14 garlic cloves peeled and chopped fine.
- for the thickener:
- 3 oz parmesan cheese grated
- 1/8 cup olive oil extra virgin
- 2 slices bread day old
- Carbohydrate 28.9046655107794 g
- Cholesterol 172.701 mg
- Fat 17.4406039189846 g
- Fiber 0.711516710600166 g
- Protein 26.2042557291221 g
- Saturated Fat 6.61773017699702 g
- Serving Size 1 1 Serving (561g)
- Sodium 1154.92976926344 mg
- Sugar 28.1931488001792 g
- Trans Fat 1.47552143505316 g
- Calories 381 calories
Bring the stock 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 30 minutes. Remove the bay and sage leaves from the saucepan. With a fork, whisk the eggs, half of the cheese, and some pepper together in a bowl until creamy (this is the thickener). Slowly drizzle in the olive oil, beating all the time, then add (very slowly), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly. 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, the remaining cheese and serve immediately. Makes about 6 cups of soup. This recipe was adapted from The French Menu Cookbook by Richard Olney.
