French Garlic Soup (Traditional Version)
Ingredients (serves 4):
10 to 12 garlic cloves (peeled and germ removed)
1 onion (optional, for a milder flavor)
2 tbsp olive oil or 30g butter
1.2 L chicken or vegetable stock
1 bay leaf
1 sprig thyme
2 egg yolks
1 tbsp flour (optional, to thicken slightly)
1 tbsp white wine vinegar or lemon juice (balances the garlic)
Salt and freshly ground black pepper
For serving:
Slices of toasted bread
Grated cheese (Emmental, Comté, Gruyère, etc.)
Preparation:
Prepare the garlic:
Put the garlic cloves in a small saucepan of boiling water for 1 to 2 minutes. Drain them. This softens them slightly.
Finely mince or crush them.
Sauté:
In a large saucepan, heat the olive oil or butter.
Add the garlic (and onion, if using). Sauté over low heat, without browning, for 3 to 5 minutes.
Create the soup base:
Sprinkle in the flour (optional) and stir to make a small roux.
Add the hot broth, bay leaf, thyme, salt, and pepper.
Simmer for 20 to 25 minutes over low heat.
Egg Yolk Thickening:
In a bowl, whisk the egg yolks with the vinegar or lemon juice.
Pour a ladleful of hot soup over the yolks, whisking to soften, then pour back into the pot, stirring well. (Do not boil afterward, or the eggs will curdle.)
Finishing:
Remove the bay leaf and thyme.
Adjust the seasoning.
To serve:
Place a slice of toasted bread at the bottom of a bowl or deep plate.
Sprinkle with grated cheese.
Pour the hot soup over the top.
(Optional: Place under the grill for 2-3 minutes to brown the soup... and then it's delicious!)
Tip:
You can also blend the soup if you prefer a smoother texture. And for an even more rustic version, add some small cubed potatoes during cooking!