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Creamy Garlic Soup

a super garlicy, thick and unctuous soup. I couldn't put the bowl down!

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic and salt. heat to a gentle boil and simmer for 40 minutes. Do not heat above a simmer! The broth will reduce and get too salty.
  • Strain into a bowl, remove the bay and sage leaves from the strainer and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.
  • With a fork, whisk the egg yolks, egg, cheese, and pepper together in a bowl until creamy. slowly drizzle the olive oil, beating all the time, then add (slowly! slowly!) continuing to whisk, a large ladleful of the broth. Stir the contents of teh bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly, or just long enough to be no longer watery.
  • Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with drizzle of olive oil, and serve immediately.
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RECIPE MADE WITH LOVE BY

@lornaloo
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@lornaloo
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"a super garlicy, thick and unctuous soup. I couldn't put the bowl down!"
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  1. Sydney Mike
    I not only cut this recipe down by half, but I also used a nutty, whole grain bread in place of what was probably meant to be a white French bread! Still, we found it exceptionally tasty & worthy of being included in our growing rotation of soups! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
    Reply
  2. lornaloo
    a super garlicy, thick and unctuous soup. I couldn't put the bowl down!
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