Garlic Soup

Name: Garlic Soup
Yield: Makes 4 servings
Ingredients: 1 tablespoon white wine or Champagne vinegar; 6 cups Rich Chicken Stock or other stock; 2 teaspoons fresh thyme leaves; 4 whole garlic bulbs, separated into doves, peeled, and thinly sliced; 3 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 2 eggs

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

Jean-Georges serves this creamy, mild soup, in which garlic is used as a vegetable, without garnish. But, if you like, place a bed of chopped greens, such as watercress, arugula, or parsley, in the bottom of each bowl before ladling in the soup.

If you soak the garlic cloves in warm water to cover as you’re working on them, the peels will slip off more easily; or blanch the separated cloves