real life test kitchen: julia child’s garlic soup

I never thought that garlic soup sounded too exciting. Boiled garlic? How is that satisfying? Give it to me roasted, or sauteed with some olive oil and red pepper flakes. At least, that is what I used to think! The other night, my friend Jenn said she wanted to make Julia Child‘s garlic soup (Aigo Bouido) from one of her classic cookbooks. With two preschoolers and a toddler running around the house, I can safely that say that two cooks are better than one, so I rolled up my sleeves and started peeling garlic cloves. Making the soup is incredibly easy, and the ingredients are things you probably have on hand. The result was far more complex and satisfying than I ever imagined. It hits all your senses — starting with your nose! Imagine a brothy scampy, minus the shrimp. A bowl of this paired with a loaf of crusty bread and a chilled white wine is about as perfect as any meal could get. Here’s our take:

Julia Child’s Garlic Soup

What You Need:

1 head of garlic — each clove separated and peeled. (about 16 cloves)
2 quarts of water
1/4 tsp of sage
1/4 tsp of thyme
1/2 bay leaf
4 parsley sprigs
3 tbl olive oil +
3 egg yolks
an additional 4 tbls olive oil

How You Make
1. Peel the garlic. Julia recommends boiling them for a second and then removing peels. I just flattened with a knife.
2. Add all ingredients up to egg yolks in the water, and boil for 30 minutes. Season with salt and pepper to taste.
3. Beat egg yolks in the serving bowl and slowly add in the additional 4 tablespoons, beating with whisk the whole time. It’s like you’re making mayonnaise.
4. Just before serving, add one ladleful of the hot soup to the egg mixture, slowly. Beat some more. Pour the rest of the soup broth into a the bowl, through a strainer. Smush the garlic gloves through strainer to squeeze out extra juice at the end.
5. Serve immediately and don’t worry about how much bread you are eating!

From our partners

very watery, little flavour not very nice at all