(Photo LOF - Garlic soup November 8th 2004)
This soup is full of memories.
Christmas 2001 - we left Paris to garden in the south of Portugal and we spent the night of the 25th of December at the Parador in Trujillo in Estramadura Spain (a 16th C convent). In the cloister there were orange trees, in our plates a cream of garlic soup. Marvelous !
There are recipes for this soup in Italy, Spain and Catalonia. Its sucess depends largely on the quality of the bay leaves (ours are from the garden) and the ripeness of the garlic (not too old). It needs an olive oil that is not too tannic.
There are also variations where the bay leaves are replaced by thyme, mustard, sage or parsley. Or the olive oil is replaced with cream or goose fat.(Photo LOF - Bay laurel, Laurus nobilis)
Here is our recipe.
In 1 liter of water (recipe for 2 because each person takes 2 helpings) – it can't be reheated.
Cook for 15 minutes in a covered pot on low heat : 1 cube (or fresh chicken stock), 4 crushed garlic cloves, 3 leaves of bay laurel and 2 slices of stale white bread without the crusts.
Turn off the heat and remove the bay leaves, take out 1/2 a ladle of broth and put it in a bowl.
Now blend the soup.
In the bowl with the broth add 5-6 tbsp of olive oil and 2 egg yolks. Whisk it using a whisk or a fork.
Pour it into the soup pot and blend again. There should be a light foam on top.
Serve immediately.
You have all of the culinary tradition of the south in your spoon.
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