‘Bourride’ of Chicken Thickened with Garlic Mayonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Bourride is a garlicky fish soup from the Mediterranean. Chicken given the same treatment is even better.


  • 1 × 4 lb (1.8 kg) chicken
  • salt and freshly ground black pepper
  • 4


The garlic mayonnaise

  1. Crush the garlic. The best way to do this is to sprinkle a little salt on each clove, then press it with the flat of the blade of a heavy knife, which turns it quickly to pulp.
  2. Whisk the egg yolks, garlic, mustard, vinegar and a little salt and pepper together. Gradually whisk in both of the oils.