Oh My Heavens...Garlic Soup

It was one of those days (before menu planning). I had no idea what to make for dinner because I was relying on my mood (versus planning) and had no idea what I was in the mood for. So, surfing I went. I found myself over at 101 Cookbooks and, glory be, there was a recipe for garlic soup.

I had never made garlic soup before which is, in hindsight, strange because Jamey and I both love garlic. This recipe intrigued me the perfect amount. It was different, for sure, but not so different that I was afraid to try it. And, I possessed all the ingredients.

This soup was divine. Don't be afraid of the garlic, please. It is not strong at all in the soup. It's more than mild, but much less than potent. This soup is creamy, filling and delicious.


Garlic Soup (adapted from 101 Cookbook's recipe which was adapted from The French Menu Cookbook by Richard Olney)
Makes about 4 cups of soup

4 cups water
1/2 tsp. dried sage
1/2 tsp. dried thyme
12 medium cloves of garlic, peeled and chopped
1 1/2 tsp. salt

1 whole egg
2 egg yolks
1/2 cup parmesan cheese
freshly ground pepper
1/4 cup olive oil

Crusty bread (stale works well)

Bring the water to a boil in a medium saucepan and add the first five ingredients. Simmer at a gentle boil for 40 minutes. Taste and add more salt if needed.

In a bowl, whisk the egg, egg yolks, cheese and pepper until creamy. Add the olive oil slowly while you're still stirring. Slowly, add a ladle full of the broth (you're still stirring!). Then, stir the egg mixture into the pot with the broth. Stir over medium heat until it thickens.

If you're having a hard time getting it to thicken, you can do what I did- turn up the heat to medium high and when it's good and hot, turn the heat down to low and let it sit. I did this quite by accident. I was stirring and stirring and stirring it over medium heat and nothing was happening. I got frustrated and turned it up to medium high and stirred and stirred and stirred. Nothing happened. Then, Miriam needed me so I turned it down to low and came back 10 or so minutes later and it was a beautiful thick and creamy soup. Thank you, Miriam!

Place a handful of torn bread in the bottom of each bowl, ladle the soup on top and serve immediately.

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