Soupe A L'ail (Garlic Soup)

Name: Soupe A L'ail (Garlic Soup)
Total time: 30 min
Yield: Four to six servings
Cuisine: french
Ingredients: 2 large garlic heads, about 36 cloves; 1 tablespoon butter; 2 teaspoons olive oil; 8 cups water; Salt and freshly ground pepper to taste; 3 ounces vermicelli or angel-hair pasta, broken into small pieces; 6 eggs, separated; 1/4 cup white-wine vinegar

By Bryan Miller and Pierre Franey

Total Time: 30 minutes
Rating: 4(7)
Comments: Read comments

Featured in: FOODS; BISTRO BASICS

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Ingredients

Yield:Four to six servings

2large garlic heads, about 36 cloves
1tablespoon butter
2teaspoons olive oil
8cups water
Salt and freshly ground pepper to taste
3ounces vermicelli or angel-hair pasta, broken into small pieces
6eggs, separated
¼cup white-wine vinegar

Ingredient Substitution Guide

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Preparation

Step 1
Peel the garlic cloves and chop them coarsely.
Step 2
Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
Step 3
Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
Step 4
Meanwhile, blend the egg yolks and vinegar in a bowl.
Step 5
Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.