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Categories: Soups, Vegetarian

Garlic Soup

Garlic Soup
Carolyn Cole / Los Angeles Times

I have never met a Mediterranean home cook who did not impress me with her soups. When I lived in France, I spent a fair amount of time at Domaine Tempier, a winery in Bandol that is famous for its ... Read more

Total time: 45 minutes | Serves 4
  • 6 cups water
  • 3 to 6 large cloves garlic, minced or pressed, or 1/2 cup chopped fresh spring garlic, plus 1 clove garlic cut in half
  • 1 1/2 to 2 teaspoons salt
  • 1 bay leaf
  • 1/4 to 1/2 teaspoon dried thyme, or a few sprigs of fresh, or 2 or 3 fresh sage leaves
  • 4 thick slices country-style bread or French bread
  • 2 eggs, beaten
  • 2 teaspoons olive oil, optional
  • Freshly ground pepper
  • 2 tablespoons chopped parsley
  • 2 to 4 tablespoons freshly grated Parmesan or Gruyere cheese

Step 1Bring the water to a boil in a 3-or 4-quart saucepan or soup pot. Add the minced or pressed garlic, salt, bay leaf and thyme or sage. Reduce the heat, cover and simmer 15 minutes if using regular garlic, 30 minutes if using spring garlic. Taste and adjust salt. Add more garlic if desired.

Step 2Toast the bread. As soon as it's done, rub both sides with the cut clove of garlic and set aside.

Step 3Beat together the eggs and olive oil. Spoon a ladleful of the hot soup into the eggs and stir together. Then turn off the heat under the soup, and stir in the egg mixture. The eggs should cloud the soup but they shouldn't scramble if the soup isn't boiling. Stir in the pepper and parsley.

Step 4Place a garlic crouton in each bowl. Ladle in the soup, sprinkle Parmesan or Gruyere over the top, and serve.

Step 5Variations

Step 6Garlic Soup With Broccoli, Green Beans or Sugar Snap Peas and Peas: Add 1/2 pound broccoli florets, green beans or sugar snap peas, or 1 cup shelled favas or fresh or thawed frozen peas, to the soup at the end of step 1. Simmer 5 to 10 minutes, until the vegetables are tender. They should remain bright. Meanwhile make the croutons. Proceed with step 3.

Step 7Garlic Soup With Potatoes: Add 1/2 pound waxy or moderately waxy potatoes, such as Yukon Gold, fingerlings or white creamers, scrubbed and sliced about 1/4 inch thick, to the soup at the beginning of step 1. By the end of the 15 minutes they should be tender. If they are not, continue to simmer until they are tender and proceed with the recipe.

Step 8Garlic Soup With Pasta: Add pasta such as small shells or elbow macaroni, or large pasta such as fusilli to the soup at the end of step 1. Cook the pasta al dente, then check again for salt, and proceed with the recipe.

Step 9Note: You can add green vegetables to the potato or pasta version. Add them at the end of step 1 as directed.

Each serving:
133 calories; 1,147 mg sodium; 106 mg cholesterol; 4 grams fat; 2 grams saturated fat; 16 grams carbohydrates; 7 grams protein; 1.02 grams fiber.
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