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Provencal Garlic Soup (Aigo Bouido)

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“Adapted from "The Way to Cook," by the much-beloved Julia.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
  2. Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
  3. Discard the solids and return the stock to the pot, keeping it at a simmer.
  4. Whisk the egg yolks in a small bowl until thick and sticky.
  5. Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
  6. Immediately before serving, whisk a ladleful of the hot stock into the egg mixture, then whisk the egg mixture into the stock - do not boil.
  7. Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.

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