This is adapted from Bernard Clayton's "Complete Book of Soups and Stews." The original recipe was somewhat bland, so I gave it a Provencal twist. It's very rich.
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Units: US | Metric
- 3 eggs
- 2 cups water
- 3 cups low sodium chicken broth
- 2 boneless chicken breasts
- 11 garlic cloves
- 1 teaspoon salt
- 2 bay leaves
- 1 teaspoon olive oil
- 6 tablespoons grated parmesan cheese
- 6 thin slices of a country-style French bread
- 1 tablespoon herbes de provence
- 1/2 teaspoon dried lavender
- 1/2 teaspoon dried rubbed sage
- dried parsley
- ground black pepper
- olive oil, for toasting
- 1Pour the water and the broth into a deep pot with the salt.
- 2Peel and crush 10 of the garlic cloves (I used the base of my glass measuring cup), then put into the broth.
- 3Add the bay leaves and the 1st teaspoon of olive oil. Cook for 15 minutes over medium-high heat.
- 4Cut the chicken into pieces, and stir into the soup along with all of the herbs (except the parsley). Peel and finely dice the last garlic clove, and add to the pot. Cook about 10 more minutes until the chicken is cooked through.
- 5In the meantime, brush both sides of the bread slices with olive oil, and then fry over medium heat until golden brown. (Or you can bake them, I suppose!).
- 6Set the toast to the side, and fry each egg one at a time. Sprinkle with parsley and ground black pepper. Set these to the side too.
- 7Bring the soup to a boil for 5 minutes, and then strain the soup into a bowl, and then return the broth to the pot.
- 8Rinse any clinging herbs from the chicken pieces, and put the chicken back into the soup.
- 9Discard all other solids.
- 10To serve, place 2 slices toast into the bottom of each (wide and shallow) bowl. Sprinkle 2 tablespoons of Parmesan cheese over each bowl. Ladle the soup over the bread and cheese, and top with an egg. Sprinkle with parsley and serve hot. (Eat this right away, or the bread will become soggy).
- 11Serve with fresh apple slices and lightly steamed broccoli or asparagus tips.
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Nutritional Facts for L'aido Boulido (French Garlic Soup)
Serving Size: 1 (697 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1594.2
- Calories from Fat 300
- Total Fat 33.3 g
- Saturated Fat 9.4 g
- Cholesterol 282.1 mg
- Sodium 3898.4 mg
- Total Carbohydrate 242.8 g
- Dietary Fiber 13.9 g
- Sugars 1.9 g
- Protein 75.7 g
The following items or measurements are not included:
herbes de provence