Soupe à l'Ail - French Garlic Soup

Ingredients

Olive oil

2 tablespoons

Garlic

6 cloves, minced

Bread

4 slices, torn into small pieces

Chicken or vegetable broth

6 cups

Egg yolks

2

Heavy cream

1/2 cup

Salt and pepper

to taste

Chives

2 tablespoons, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and sauté for 2-3 minutes, until fragrant.
3. Tear the bread into small pieces and add it to the pot. Stir well to coat the bread with the garlic and oil.
4. Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes, until the bread is soft and mushy.
5. In a separate bowl, whisk together the egg yolks and heavy cream.
6. Slowly ladle some of the hot soup into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from curdling when added to the hot soup.
7. Gradually pour the tempered egg mixture back into the pot of soup, stirring well to combine.
8. Season with salt and pepper to taste.
9. Simmer for an additional 5 minutes to thicken the soup.
10. Serve hot, garnished with chopped chives. For a traditional touch, serve with a side of French bread.