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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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This is to be made when new-season’s garlic is available, with its plump cloves still encased in soft damp skins and when the flavour, while indisputably powerful, is not yet demonic. Though the recipe calls for 30 cloves, they will cook to a subtle and gentle taste and the result will be surprisingly mellow. The combination of egg yolks and turmeric makes this a very colourful first course, the strong yellow of the soup contrasting prettily with the bright green chives.