“from Richard Olney's The French Menu Cookbook published in 1970”

Ingredients Nutrition


  1. Bring the water to a boil and add the bay leaf, sage, thyme, garlic.
  2. Cook, covered, at a gentle boil, for 40 minutes.
  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. Combine the egg, the yolks, grated cheese and ground pepper in a bowl and stir. Then beat with a small whisk until creamy.
  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. Stir the contents of the bowl into the garlic bouillon.
  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. Pour it over a handful of broken-up dried-out crusts [or toasted croutons] of bread in a heated soup tureen. Serve immediately.

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