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Aigo Bouido (Garlic Soup)

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      Title: AIGO BOUIDO (GARLIC SOUP)
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
      1    Separated head or about 16
           -cloves whole, unpeeled
           -garlic
      2 qt Water
      1 ts Salt
      1 pn Of pepper
      2    Cloves
    1/4 ts Sage
    1/4 ts Thyme
    1/2    Bay leav
      4    Sprigs parsley
      3 tb Olive oil
 
  This isn't cream of garlic soup, but it has a creamy texture. I've
  done this one and it's great.  As Julia says, "Because the garlic is
  boiled, its after-effects are at a minimum, and its flavor becomes
  exquisite, aromatic and almot undefinable."
  
  From Julia Child's "Mastering the Art of French Cooking, Vol. I":
  
  Drop garlic cloves in boiling water and boil for 30 seconds. Drain,
  run cold water over them and peel. Place the garlic and the rest of
  the ingredients in a 3-quart saucepan and boil slowly for 30 minutes.
  Correct seasoning.
  
  3 egg yolks 3 to 4 T. olive oil
  
  Beat the egg yolks with a wire whip in a soup tureen for a minute or
  until they are thick and sticky.  Drop by drop beat in the olive oil
  for making a mayonnaise.
  
  Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan
  cheese
  
  Just before serving, beat a ladleful of hot soup into the egg mixture
  by droplets.  Gradually strain in the rest, beating and pressing the
  juice out of the garlic. Serve immediately, accompanied by the bread
  and cheese.
  
  Posted by Al Martin. Courtesy of Fred Peters.
 
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