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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!

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JanuaryBride October 29, 2009

A note, you have actually written "wing soup" here. To say garlic soup you would write "soupe à l'ail." No matter what the name, it sounds nice.

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brithebaker March 21, 2009

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

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ThatSouthernBelle October 28, 2007

Chosen for Pick-A-Chef Fall 2007. I concur, very good soup! Thanks, Elmotoo!

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Messy44 October 11, 2007

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!!

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Annisette May 23, 2006

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.

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Chef Patience September 11, 2005

This is a big change for a soup! Absolutely wonderful!

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Maïté G. September 11, 2005

FABULOUS! WONDERFUL! AWESOME! DELICIOUS! WOW! The only change i made was to use some imported French Chiberta instead of the Swiss cheese. Great Recipe!!!!!

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NcMysteryShopper September 06, 2005
Soup a L'aille