La Soupe à l’Ail

Garlic broth

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 350 g (12 oz) shelled or dried haricot beans (500 g (1


Soak the beans overnight if you have not bought them as demi-sec, still in the pod.

Soften the onion in the fat. Add the beans and turn them in the fat to coat them before adding the cloves of garlic, whole or, if they are large ones, cut in half. Pour in the stock, bring to the boil and leave to simmer gently until the beans are cooked – anything from half an hour to an hour acc