Soupe a l’ail - French Garlic Soup

Name: Soupe a l’ail - French Garlic Soup
Total time: 1500 s
Yield: 2 people
Cuisine: British
Ingredients: 800 ml chicken or light vegetable stock. Bouillon cubes in water is ok too but try to use one that isn’t too salty; 6-8 medium cloves of garlic; 3 tbsp olive oil or duck fat; 1 bouquet garni (1 sprig each rosemary and thyme, 2 sprigs parsley; tied together with twine); 2 slices hearty country bread (preferably day old and slightly stale); Parmesan, Pecorino, or similar cheese; 3 eggs; Salt and black pepper to taste

jesseclark @jesseclark

Bristol, U.K.

This recipe is from the end of chapter 39 of book two of the Red Sparrow Trilogy: Palace of Treason by Jason Matthews.

jesseclark @jesseclark

Bristol, U.K.

This recipe is from the end of chapter 39 of book two of the Red Sparrow Trilogy: Palace of Treason by Jason Matthews.

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Ingredients

25 minutes

2 people

800 mlchicken or light vegetable stock. Bouillon cubes in water is ok too but try to use one that isn’t too salty
6-8medium cloves of garlic
3 tbspolive oil or duck fat
1bouquet garni (1 sprig each rosemary and thyme, 2 sprigs parsley; tied together with twine)
2 sliceshearty country bread (preferably day old and slightly stale)
Parmesan, Pecorino, or similar cheese
3eggs
Salt and black pepper to taste

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Steps

25 minutes

1

Start heating stock in a sauce pan.
2

Thinly slice or mince garlic.
3

Prepare bouquet garni. I was out of fresh thyme so I used dried.
4

In a separate pan, fry garlic in the oil or duck fat until it just starts to turn golden brown.
5

Combine oil and garlic with stock and add bouquet garnit. Simmer for 15 minutes or until the stock is fragrant with the herbs.
6

Separate yolks and whites of the eggs.
7

Once the stock has simmered, remove the bouquet garni and season with salt to taste. Add beaten egg whites and simmer for a minute to set the whites then remove from heat.
8

Temper the egg yolks by beating in hot broth a spoonful at a time until well thinned and heated but not cooked.
9

Whisk tempered yolks into the soup. It should make the soup appear creamy without curdling the yolks.
10

If using fresh bread, toast and melt cheese on top. Cut cheesy bread into pieces and place in each bowl.
If using day-old bread, break into pieces and place in the bowls then sprinkle with grated cheese.
11

Ladle soup into the bowls over the bread and cheese. Top with cracked pepper.