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:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review SIX EGGS!!! 3/5 Yow! Carla

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

1. Heat the oil in a saucepan, add the garlic and fry quickly until the garlic is golden. Do not allow to brown.
2. 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.
3. 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.
4. 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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