Garlic Soup

This was probably the best soup I've ever made. Amazingly, it was also one of the easiest and quickest! You know what that means--it's sure to become a staple in the Shull household. We do love our garlic around here!

After looking at several recipes, I decided to go with Julia Child's recipe. So simple!

16 cloves (about 1 head) of garlic
2 quarts water
1 bay leaf
2 cloves
1/4 tsp thyme
1/4 tsp sage
2 tsp salt
pinch of pepper
3 egg yolks
3 tbs olive oil
grated parmesean cheese

1. Bring a cup of water to a boil (I did this step in the microwave in a little pyrex liquid measuring cup). Add unpeeled garlic cloves and boil for 1 minute. Drain, run under cold water, and peel.

2. In a 3-quart pot, add water, garlic, and seasonings (thyme, salt, sage, cloves, bay leaf, and pepper). Boil slowly for 30 minutes. Taste, correct seasonings.

3. In a bowl, beat 3 egg yolks. Slowly whisk in olive oil.

4. Very slowly, add a ladle of soup to the eggs, stirring constantly.

5. Strain out the garlic, pressing to release juices.

6. Add the egg/soup mixture back to the pot. Serve with grated cheese!

This was our appetizer before buffalo chicken sandwiches, but I didn't take a picture of those. They were tasty too, though!