Jean-Georges Vongerichten's Garlic Soup
Updated June 26, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra virgin olive oil
- 4whole garlic bulbs, separated into cloves, peeled and thinly sliced
- 2teaspoons fresh thyme leaves
- 6cups chicken stock, preferably homemade
- Salt and freshly ground black pepper
- 2large eggs
- 1tablespoon white wine vinegar
Nutritional analysis per serving (4 servings)
334 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 16 grams protein; 1048 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan over medium heat, heat the olive oil and add garlic and thyme. Saute until garlic is soft and translucent, about 6 minutes.
- Step 2
Add chicken stock, and bring to a boil over high heat. Reduce the heat to medium, and simmer until the liquid is reduced by half and the garlic is very tender, about 15 minutes.
- Step 3
Season to taste with salt and pepper. In a small bowl, combine eggs and vinegar, and beat with a fork until well blended. Whisk into soup, and stir until soup has thickened. Serve hot.
Private Notes
Comments
This soup is truly heavenly. I made it just as the recipe said, should have cooked it down a bit more perhaps, but it was very tasty. Even better the next day!
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