Aigo Bouido (Garlic Soup) Recipe

Ingredients

1 separated head or about 16 cloves w, hole, unpeeled ga
2 qt water
1 tsp salt
1 pinch of pepper
2 cloves
1/4 tsp sage
1/4 tsp thyme
1/2 bay leav
4 sprigs parsley
3 tbsp olive oil


Directions

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.


Servings: 6 servings

 

 

Aigo Bouido (Garlic Soup) Recipe brought to you by Recipe Ideas


Categories: Soup; Vegetable


The History of Recipes

Food historians have tracked the existance of recipes back into history, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, sadly, these ancient recipes were just very basic pictorial instructions for preparing meals.

During Roman times around 25BC a man called Apicius compiled a few documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also describes how the ancient Romans were skilled in the use of many aromatic flavors, including a few you will know for example basil, mint and dill.

In the fifteenth century, the Crusaders brought back many new foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. These new culinary innovations caused an eruption in recipe manuscripts, most of which still exist in academic collections.

By the arrival of the 20th century, cooking books were increasing in popularity as a result of higher levels of literacy, people having increased leisure time and having more money to spend.

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