*  Exported from  MasterCook  *

                        Aigo Bouido (Garlic Soup)

Recipe By     : Julia Child
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Garlic head (16 cl) -- unpeeled
   2       qt           Water
   1       ts           Salt
   1       pn           Pepper
   2                    Cloves
     1/4   ts           Sage
     1/4   ts           Thyme
     1/2                Bay leaf
   4                    Parsley sprigs
   3       tb           Olive oil
                        Mayonnaise:
   3                    Egg yolks
   3       tb           Olive oil -- up to 4 tb
                        For Serving:
                        French bread rounds --
                        - hard-toasted
   1l      c            Swiss or Parmesan cheese --
                        - grated

  This isn't cream of garlic soup, but it has a creamy texture. I've
  done this one and it's great. As Julia says, "Because the garlic is
  boiled, its after-effects are at a minimum, and its flavor becomes
  exquisite, aromatic, and almot undefinable."
  
  Drop garlic cloves in boiling water and boil for 30 seconds. Drain,
  run cold water over them and peel. Place the garlic and the rest of
  the ingredients in a 3 qt saucepan and boil slowly for 30 minutes.
  Correct seasoning.
  
  Mayonnaise:
  
  Beat the egg yolks with a wire whip in a soup tureen for a minute
  or until they are thick and sticky. Drop by drop beat in the olive
  oil for making a mayonnaise.
  
  Just before serving, beat a ladleful of hot soup into the egg
  mixture by droplets. Gradually strain in the rest, beating and
  pressing the juice out of the garlic. Serve immediately,
  accompanied by the bread and cheese.

  Recipe FROM: Mastering the Art of French Cooking, Vol I
  
  Posted by: Fred Peters
  Posted by: Al Martin


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