Soupe à l’ail des Pyrénées (Pyrenean garlic soup)
Garlic soup is found throughout France, especially in the south and this recipe originates from the Pyrenees
| Soupe à l’ail des Pyrénées (Pyrenean garlic soup) | |
|---|---|
 |
| Garlic bulb and cloves | |
| Servings: | Serves 6 |
| Calories per serving: | 1589 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewSIX EGGS!!! 3/5 Yow! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons olive oil
- 10 Cloves garlic, peeled and chopped
- 1½ litres vegetable or light chicken stock
- 1½ teaspoons ground Espelette pepper
- Sprig of thyme
- 1 bay leaf
- Salt and pepper
- 6 free range eggs
- 12 slices stale baguette
- A little extra olive oil
Method
- Heat the oil in a saucepan, add the garlic and fry quickly until the garlic is golden. Do not allow to brown.
- Add the stock, Espelette pepper, herbs and seasoning, bring to the boil and then allow to simmer, covered, for around 20 minutes. Remove the herbs.
- Towards the end of the cooking time, poach the eggs in a separate pan and lightly brown the slices of bread in a little oil.
- Place the bread in individual soup bowls, with a poached egg on top pour the soup over them.
Chef's notes
Ground Espelette pepper is a Basque pepper and can be obtained from French Food Freaks. It has a mild amount of heat.
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