If you're feeling under the weather and in search for a restorative meal, find comfort in a bowl of aigo bouido, or French garlic soup. With its origins in Provence, aigo bouido in Provencale dialect means boiled water. This light soup isn't as pungent as you would expect, as the whole garlic cloves have mellowed in flavor when cooked in a white-wine-based broth. The egg yolk and the sprinkle of parmesan cheese at the end give the soup some protein, making it a complete meal when accompanied by some crusty bread. Aigo bouido can also be made in under 20 minutes--ideal for a quick week night supper.
Instructions
1. Separate the peeled cloves from the head of garlic and keep the garlic cloves whole. Combine with the stock or water and bay leaf in a saucepan and bring to a boil, then reduce the heat to a simmer. Cook until the garlic cloves are tender (approximately 10 minutes).
2. Mix the egg yolk with the cheese and wine in a separate bowl. Add a ladle full of the hot soup into the egg yolk mixture, stirring until well incorporated. Add this to the rest of the hot soup while stirring.
3. Season the soup with salt and pepper. Serve immediately.
Tags: garlic cloves