Provencal Garlic Soup (Aigo Bouido)

"Adapted from "The Way to Cook," by the much-beloved Julia."
 
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Ready In:
45mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
  • Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
  • Discard the solids and return the stock to the pot, keeping it at a simmer.
  • Whisk the egg yolks in a small bowl until thick and sticky.
  • Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
  • 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.
  • Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.

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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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