The crouton was EXCELLENT soaked in the soup, however we found the soup itself to be a bit bland and broth-like. I would have preferred more of a creamy soup. We served it aside some salad for a nice vegetarian meal this evening. THanks!
A note, you have actually written "wing soup" here. To say garlic soup you would write "soupe Ã l'ail." No matter what the name, it sounds nice.
Awesome! It smelled so good that I started making a second batch before the first was even through cooking so that there would be enough! I thought it would be a little "weird" with all the garlic but it was soooooo good! I do think that the salt could be cut down to 1/2 tablespoon. I added about 1/3 cup of Kefir to mask the salt and that worked out really good for me. Also I didn't know when to put the thyme and sage in because they aren't listed in the directions, so I just threw the fresh stuff into the blender with the egg yolks. Thanks for posting. I'm going to go have myself another bowl... despite it be midnight! Ciao, Bella
Chosen for Pick-A-Chef Fall 2007. I concur, very good soup! Thanks, Elmotoo!
This soup is SO GOOD!!! I decided to make this for the 2006 Adopt-a-Chef since I had never had a garlic soup before. Everyone had multiple helpings of this wonderful soup, and I will definitely be making this again soon! Thanks so much for posting this recipe, Elmotoo!!
I accidentally cooked the eggs that went into the soup. It was very good anyway. That broth makes a good medium to poach eggs in.
This is a big change for a soup! Absolutely wonderful!
FABULOUS! WONDERFUL! AWESOME! DELICIOUS! WOW! The only change i made was to use some imported French Chiberta instead of the Swiss cheese. Great Recipe!!!!!