Country French Garlic Soup
Ingredients:
2 tablespoons olive oil
2 cups water
1 bay leaf
2 heads garlic (about 20 cloves), peeled and minced
1 medium onion, finely chopped
4 cups chicken broth (low sodium)
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
1/4 teaspoon freshly ground black pepper
4 large egg yolks
1/4 cup grated Parmesan cheese (optional)
4 slices crusty bread, toasted
Directions:
Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion. Sauté until softened and fragrant, about 5-7 minutes. Be careful not to let the garlic brown.
Add Liquid and Seasonings: Pour in the chicken broth and water. Add the thyme, bay leaf, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes.
Prepare the Egg Mixture: In a medium bowl, whisk together the egg yolks and Parmesan cheese (if using). Set aside.
Temper the Eggs: Remove the soup from heat. Slowly ladle about 1/2 cup of hot soup into the egg mixture, whisking constantly to avoid curdling. Repeat this process with another ladle of hot soup.
Incorporate the Egg Mixture: Slowly pour the tempered egg mixture back into the pot of soup, stirring continuously. Return the pot to low heat and cook for 2-3 minutes, stirring, until the soup thickens slightly. Do not let it boil.
Serve: Remove the thyme sprigs and bay leaf. Ladle the soup into bowls and top each serving with a slice of toasted bread. Garnish with fresh thyme leaves if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes
Servings: 4
