Garlic soup
4 servings
45 minutes
Garlic soup is the quintessence of French rustic cuisine, where simplicity turns into sophistication. Its history dates back to the Middle Ages when garlic was considered a healing ingredient. The delicate aroma of sautéed garlic, rich meat broth, and a hint of black pepper create a deep, warming flavor. Egg yolks give it a velvety texture while Borodinsky croutons add a crunchy contrast. This soup is perfect for cold evenings, awakening the appetite and filling the home with cozy warmth. It is served very hot, revealing all its flavor nuances. Traditionally consumed as an immune booster and for restoring strength, each sip is enjoyed as an expression of France's gastronomic art.
1
In a deep skillet, sauté garlic in pork fat over low heat for about 10 minutes, avoiding the formation of a golden crust.
- Pork fatback: 50 g
- Garlic: 12 cloves
2
Pour the broth into a saucepan, add salt, pepper, and simmer for another 30 minutes on low heat.
- Meat broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
3
Remove the soup from the heat, constantly stirring, and pour in the pot two raw yolks beaten with vegetable oil.
- Chicken egg: 2 pieces
- Vegetable oil: 1 tablespoon
4
Pour into a soup bowl. This soup is eaten very hot with large black croutons.
- Borodino rye bread: 50 g
