AIGO BOUIDO/GARLIC SOUP

Thursday, August 13, 2009

Adapted from The Way to Cook by Julia Child

This recipe is classic Mediterranean fare. Just 2 heads of garlic simmered in water makes the broth. At the end, you add an egg yolk/olive oil aoli for body. As such, it makes a light soup perfect for serving before a heavy meal. If you add seafood or chicken to the broth while it simmers, it makes a meal. Either way, serve with French bread and freshly grated Parmesan cheese.
Note: Cooked garlic is mellow and flavorful. Don’t be afraid of it. Two heads in this soup is just right.

Tip: buy peeled cloves of garlic – use about 40 cloves

2 large heads garlic, smashed and peeled
2 quarts water
2 tsp salt
½ tsp white pepper
2 whole cloves
¼ tsp dried sage
¼ tsp dried thyme
1 bay leaf
6 sprigs fresh flat-leaf Italian parsley

Aoli
3 egg yolks
¼ cup extra virgin olive oil

1. MAKE THE BROTH
Combine all ingredients up to the aoli in a 3- quart saucepan and bring to a boil over HIGH heat. Lower heat and simmer the broth, partially covered, for 30 minutes. Strain broth into a bowl and then return the broth to the saucepan. Season with more salt and pepper to taste. The broth can be made ahead of time and refrigerated or frozen.

2. MAKE THE AOLI AND WHISK INTO THE BROTH
In a small bowl, whisk egg yolk until thick, about 1-2 minutes. By droplets, slowly whisk in the oil. It will have the consistency of mayonnaise. (You can make this beforehand and refrigerate.) Just before serving, beat a ladleful of hot soup into the aoli to combine. Pour this mixture into the rest of the hot soup. Serve immediately with slices of bread and a bowl of grated parmesan cheese.

VARIATION: CHICKEN AND GARLIC SOUP
Add 2 skinless boneless skinless breasts of chicken, cut into chunks or strips to the simmering broth. After straining the broth, add the chicken back and simmer 5 minutes longer. Add the aoli as above.

VARIATION: FISH GARLIC SOUP
Add 1 lb cod, halibut, snapper, or scallops to the broth after it has been strained. Simmer 3-4 minutes longer.