Soupe à l’ail

Name: Soupe à l’ail (Garlic Soup)
Yield: Serves 4
Cuisine: France
Ingredients: 3 oz (75 g) goose, chicken or duck fat; 3 oz (75 g) goose, chicken or duck fat; 3 oz (75 g) goose, chicken or duck fat; 8 cloves garlic, minced; Salt and pepper; Salt and pepper; 2 eggs, separated; 1 bouquet garni; 3 oz (75 g) cheese, grated; 4 slices slightly stale white bread, toasted; 2 pints (1 litre) chicken stock

Garlic Soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 pints (1 litre) chicken stock
8 cloves garlic, minced

Europe
France
Soup
Languedoc
Mediterranean

Method

Bring the stock to the boil. Fry the garlic in the goose fat until golden and pour on the stock. Add the bouquet garni and simmer for 20 minutes.

Remove the bouquet garni. Beat the egg whites lightly and add to the soup. As soon as they have set, remove the soup from the heat. Whisk some of the soup into the egg yolks, little by little, and pour into the rest of the soup. Season with sa