857 Soupe à l’Ail

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place in a pan 2 litres ( pt or 9 U.S. cups) water, 140 g (5 oz) crushed small cloves of garlic, 2 small sprigs of sage, 2 small cloves, 25 g (1 oz) salt and a pinch of pepper. Bring to the boil and allow to cook gently for 15 minutes.

Meanwhile, cut 20 small slices of French bread, sprinkle with grated cheese and place them in the oven for a few minutes to melt the cheese. Place these Croûtons in a soup tureen, sprinkle with a little olive oil and pass the soup over them through a fine strainer lightly pressing the ingredients. Allow the bread to soak and swell for 2 minutes before serving.

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