LOCATION: Recipes >> Soups >> Garlic 13
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Garlic 13
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French Garlic Soup with Eggs
Soupe a l'Ail
Put a tablespoon of goose or other good dripping into a deep
earthenware casserole. In this dripping melt gently 24 cloves of
garlic without letting them actually get brown.
Pour over them 3-4 pints of warmed stock or water. Season with
salt, black pepper, mace and nutmeg. Cook for 15 minutes. Put
the soup through a sieve, return it to the pan to heat up.
In a bowl beat up the yolks of 3 or 4 eggs with 3 tablespoons of
olive oil. Stir some of the soup into the eggs, then pour the egg
mixture back into the soup without letting it boil again.
Have ready prepared some slices of stale bread, toasted in the oven
with the whites of the eggs (not beaten) spread over them. Put
these slices into the soup plates and pour the soup over them.
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