Provencal Garlic Soup Is Out Of This World Good Recipes

PROVENCAL GARLIC SOUP IS OUT OF THIS WORLD GOOD

Steps:

• Bring the water to a simmer in a large stock pot.
• Break the head of garlic apart into individual cloves. No need to peel them yet. Drop them into the boiling water.
• After two minutes, scoop the garlic cloves back out of the water with a hand sieve. Now peel them (the peels should come right off). Return the garlic cloves to the pot.
• Add all of the herbs and the salt. Allow to simmer, covered, for about 15 minutes.
• Strain the soup into a large bowl, catching all of the garlic and herbs in a sieve. Return the strained soup to the stock pot and return to a simmer.
• Using the back of a wooden spoon, smash the garlic cloves in the sieve over the stock pot, pressing the solids through the seive. All of this pulverized garlic will turn the stock cloudy.
• Meanwhile, slowly drizzle the olive oil into the egg yolks in a clean bowl, whisking as you go to make a liaison.
• While still whisking the egg and oil mixture, add a ladlefull of hot garlic stock. Continue to whisk so eggs don't scramble. Add a second ladleful of stock. Continue whisking. Finally, dump the now warmed egg and olive oil liaison into the garlic stock and whisk until smooth.
• Serve with slices of toasted baguette and shredded cheese.

PROVENCAL GARLIC SOUP (AIGO BOUIDO)

Steps:

• Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
• Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
• Discard the solids and return the stock to the pot, keeping it at a simmer.
• Whisk the egg yolks in a small bowl until thick and sticky.
• Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
• Immediately before serving, whisk a ladleful of the hot stock into the egg mixture, then whisk the egg mixture into the stock - do not boil.
• Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.

PROVENçAL GARLIC SOUP (AïGO BOULIDO)

Steps:

• Step 1 - Peel the garlic cloves. In a pot, bring 1 liter of water to a boil. Dump in the whole garlic cloves, sage and bay leaves. Simmer for about 15 minutes (lid off), until the garlic has softened.
• Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl. Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.
• Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot. Bring to a low simmer again.
• Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour. Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Taste and adjust seasoning if needed. Turn off the heat.
• Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted.
• For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.

PROVENçAL GARLIC AND SAFFRON SOUP

Steps:

• Put the peeled garlic cloves in a small saucepan with cold water to cover. Bring to a boil, drain, then repeat the blanching two times.
• Heat the olive oil in a large pot over moderate heat. Add the leeks and sauté, stirring often, until wilted, about 5 minutes. Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste. Bring to a simmer and cook until the potato is soft, about 15 minutes. Remove from the heat and let cool slightly.
• Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to a clean saucepan. Stir in the cream. Taste and adjust the seasoning.
• For the garlic toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden, 10 to 12 minutes. Rub lightly with the halved garlic.
• For the poached eggs: Bring 3 inches of salted water to a boil in a large pot over high heat. Add the vinegar and reduce the heat to maintain the water just below a simmer. Crack 1 egg into a small ramekin or bowl, then gently slip it into the water. With a slotted spoon, gather the white around the yolk. Repeat with the remaining eggs. Cook gently until the whites are firm but the yolks remain soft, about 3 minutes. Transfer the eggs with a slotted spoon to paper towels or a clean dish towel to drain briefly.
• To serve, reheat the soup if necessary. Put a toast in the bottom of each soup bowl. Top with a poached egg, then ladle the soup around it. Garnish with a sprinkle of chives and a dash of piment d'Espelette. Serve immediately.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.

PROVENçAL GARLIC SOUP WITH POACHED EGG

Steps:

• Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
• Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
• Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
• For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.

PROVENCAL VEGETABLE SOUP

Steps:

• Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
• Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
• In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
• Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
• Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
• . Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.

PROVENCAL SOUP

Steps:

• In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine.
• Add tomatoes and vegetable stock. Heat and let reduce, uncovered, 5 to 7 minutes. Add olives and basil. Stir delicately and heat a little bit more.
• Serve with garlic croutons.