Garlic Soup

Name: Garlic Soup (Soupe à L’ail)
Cuisine: France
Ingredients: 4 small-to-medium heads of garlic, preferably the kind that’s stained with purple, broken up into cloves and roasted (see garlic soups); 4 small-to-medium heads of garlic, preferably the kind that’s stained with purple, broken up into cloves and roasted (see garlic soups); 4 small-to-medium heads of garlic, preferably the kind that’s stained with purple, broken up into cloves and roasted (see garlic soups); 5 cups (1.1 l) water, homemade chicken broth, cooking liquid from dried beans, or a mixture of all three; 5 cups (1.1 l) water, homemade chicken broth, cooking liquid from dried beans, or a mixture of all three; 5 cups (1.1 l) water, homemade chicken broth, cooking liquid from dried beans, or a mixture of all three; 5 sprigs fresh thyme or marjoram and 3 sage leaves (or ½ teaspoon dried thyme and 1 bay leaf); 5 sprigs fresh thyme or marjoram and 3 sage leaves (or ½ teaspoon dried thyme and 1 bay leaf); 5 sprigs fresh thyme or marjoram and 3 sage leaves (or ½ teaspoon dried thyme and 1 bay leaf); 5 sprigs fresh thyme or marjoram and 3 sage leaves (or ½ teaspoon dried thyme and 1 bay leaf); 5 sprigs fresh thyme or marjoram and 3 sage leaves (or ½ teaspoon dried thyme and 1 bay leaf); salt; pepper; 1 tablespoon good wine vinegar, or more to taste; 2 beaten eggs (optional); 2 tablespoons finely chopped parsley; 4 slices crusty French bread, preferably a bit stale

Soupe à L’ail

Preparation info

Makes
4
servings ( 1 quart )

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

4 small-to-medium heads of garlic, preferably the kind that’s stained with purple, broken up into cloves and roasted (see garlic soups)
5 cups

Europe
France
Soup
Gluten-free
Vegetarian

Method

Don’t bother to peel the roasted garlic cloves, just combine with the water and herbs in a small pot. Simmer, covered, for about 30 minutes, until the garlic is completely soft and you can easily crush one of the cloves against the inside of the pot.

Work the soup through a food mill or purée it in a blender and then work it through a strainer with the back of a ladle to extract as much