Aigo Bouido (Garlic Soup)

This soup is perfect for the coming Fall weather, rich and creamy without any dairy, it has a sweet bite from the boiled garlic. Enjoy!

Ingredients

16 Whole unpeeled garlic cloves

2 QT Water

2 TB Salt

1 Pinch pepper

1/4 TSP Sage

1/4 TSP Thyme

1/2 Bay Leaf

4 Sprigs parsley

3 TB Olive Oil

3 Egg Yolks

preparation

Cook garlic in Boiling water for 30 seconds, drain

Run cold water over garlic and peel

Add peeled garlic and all ingredients but Oil and Egg and Boil for 30 minutes

Beat Egg Yolks with a wire whisk until thick and slowly add oil by drops

Beat a ladle full of soup into egg mixture, be slow here as to not make scrambled eggs

Slowly add the rest of soup while straining and pressing garlic through a fine mesh strainer

Serve immediately with French bread

Garnish with parsley