Garlic Soup - Authentically French

1. 1

   Bring the water to a boil and add the bay leaf, sage, thyme, garlic.

2. 2

   Cook, covered, at a gentle boil, for 40 minutes.

3. 3

   Strain through a sieve, discard the herbs and pass the garlic through the sieve into the liquid. Taste for salt and add according to your own preference.

4. 4

   Combine the egg, the yolks, grated cheese and ground pepper in a bowl and stir. Then beat with a small whisk until creamy.

5. 5

   Slowly pour in the oil, beating all the time. Then, continuing to whisk, add slowly 1/2 cup or so of the garlic bouillon. It is important to slowly warm the egg so that it does not curdle or harden.

6. 6

   Stir the contents of the bowl into the garlic bouillon.

7. 7

   Transfer it all to a saucepan and whisk over low to medium heat until it thickens slightly - just enough to be no longer watery.

8. 8

   Pour it over a handful of broken-up dried-out crusts [or toasted croutons] of bread in a heated soup tureen. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.