Never thought I’d feed my family an entire head of garlic in one meal but I did tonight. No one complained, in fact it was quite delicious. I adapted the recipe from Mastering the Art of French Cooking Volume 1. While it has a distinct garlic flavor it’s not overwhelmingly garlicky, it’s a great soup for cold winter nights.

Garlic Soup
2 quarts water
1 head of garlic
2 quarts of water-yes 2 more
2 teaspoons salt
2 pinches of pepper
3 whole cloves
1 teaspoon dried sage
1 teaspoon dried thyme
2 Tablespoons parsley
1 bay leaf
3 egg yolks
3 Tablespoons olive oil
fresh croutons-basic recipe below
1 cup shredded swiss cheese
in a 4 quart dutch oven bring the first 2 quarts of water to boil
break the garlic head into cloves but don’t peel them
when the water boils add the garlic and boil for 30 seconds
remove, drain and peel
pour out the original water
and set the second 2 quarts to boil
add the garlic, seasonings and herbs
boil gently for 30 minutes
with 10 minutes left beat the egg yolks in a large mixing bowl until thick
beat the oil into the yolks in a steady stream until well incorporated
 add 1 ladle full of hot soup slowly to the egg mixture and beat well
slowly pour the hot soup through a strainer into the mixing bowl stopping occasionally stir it well
serve topped with fresh croutons and shredded swiss cheese

Fresh Croutons-Oven 350˚
2 Tablespoons butter
6 cups 1 inch bread cubes
place the butter in a 9×13 pan and pop it in the oven
let it melt, pull the pan out and pour in the bread cubes
toss to coat in the butter
return pan to the oven
bake until crispy stirring every 15 minutes or so
if you want to make croutons with flavors add a bit of minced garlic, parmesan cheese or italian seasonings before baking then bake as usual
serve with soup or salad

Peace and Love–