Creamy and full-bodied, this soup is perfect ladled over chunks of day-old bread and drizzled with olive oil.
Prep.
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Ingredients
For 4 Serving(s)
garlic-soup
- 4 c water
- 1 bay leaf
- 2 sage leaves
- 3/4 t thyme
- 12 clv garlic
- 1 t salt
- 2 eggs
- 1 1/2 oz parmesan cheese
- black pepper
- 1/4 c olive oil
- 4 sli bread
Garlic Soup Directions
- In a medium saucepan over high heat, bring the water to a boil. Add the bay leaf, sage, thyme, garlic, and salt. Simmer gently for 40 minutes. Use a slotted spooon to remove the bay and sage leaves, and discard. Taste the broth and add more salt if needed. Remove from heat.
- Separate the yolk from one of the eggs, reserving the white for another use. In a medium bowl, whisk the yolk with the other egg, Parmesan cheese, and pepper until creamy. While whisking, slowly drizzle in the olive oil. While continuing to whisk, slowly (slowly!) add a large ladleful of broth. Pour the contents of the bowl into the garlic broth and whisk continuously until it thickens to the consistency of cream.
- Serve in bowl, ladled over the torn bread and drizzled with olive oil.