SOUPE A L'AIL-1



12 cloves of garlic, 2 sage leaves, 1 sprig of thyme, 2 eggs, 1 tsp coffee of wine vinegar, salt, pepper, chervil or flat-leaf parsley.

Put a liter of water to heat in a saucepan with the thyme, sage, a pinch of salt and pepper. 

While waiting for boiling, peel the garlic cloves and press them (crush them with a blow with the palm of the hand).

Add them to the pan. Let the soup cook broth for 30 minutes until the garlic is tender, then, 5 minutes before the end of cooking, separate the yolks from the whites (keep the latter for another preparation). 

Beat quickly the yolks with the vinegar and pour them into a soup tureen.

 Bind the soup.

For this, take a spoonful of liquid and gently incorporate it into the yolks, stirring briskly; continue with a second and then a third spoonful and, finally, pour the rest soup.

It must be done slowly so that the yolks do not coagulate. 

Sprinkle sprigs of chervil or chopped flat-leaf parsley and serve immediately, You can serve with garlic croutons.

You can use egg whites. After passing the broth or Chinese, put it back on the fire.

As soon as it returns to the boil, pour in the egg whites beating with a whisk for ten seconds, then remove from the heat (the whites form filaments).

 Link it soup as before.

This soup, called Tourain in the South-West, is made by brown the garlic cloves in 1 tbsp of lard.


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