Sorry to be a bit late, but the day got away from me…This month, my cookbook club is revisiting (some for the first time) Julia Child’s “Mastering the Art of French Cooking.” This recipe has been quite popular and is next on my “to-do” list. Except for the mayonnaise, which I am totally going to use my hand mixer for, it is a pretty simple dish and great for the back and forth spring-winter weather we are having. I need something a little easy to do this week, since I am elbow deep in my husband’s birthday dinner prep. He requested Mexican and of course I have gone a bit overboard (no big surprise there,) but this will signal the official end to the holiday season for me, so I can take a breather; at least until I decide to go nutty again. See you on the other side…
1 separated head or about 16 cloves whole, unpeeled garlic.Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel.
2 quarts water
2 tsp salt
Pinch of pepper
¼ tsp sage
¼ tsp thyme
½ bay leaf
4 parsley sprigs
3 Tb olive oil
3 egg yolks
3 to 4 Tb olive oil
Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning.
Beat the egg yolks in a bowl for a minute until they are thick and sticky. Drop by drop, beat in the olive oil as 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 the bread and cheese.
Enjoying your first bowl of garlic soup, you might never suspect what it is made of. Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic, and almost undefinable. Along the Mediterranean, an aïgo bouïdo is considered to be very good indeed for the liver, blood circulation, general physical tone, and spiritual health. A head of garlic is not at all too much for 2 quarts of soup. For some addicts, it is not even enough.