Garlic is healthy, so here is the recipe for a very healthy soup. This is a traditional dish from the Bordeaux region of France and is prepared as a dinner item in the hot summer. It was given to me by Chef Santo Zoppis who indicated you should leave 20 minutes for preparation and 25 minutes for cooking. Good food should not be rushed, neither in the preparation nor in the eating.
Cooking Method
Peel the garlic, remove the stem, and chop very fine. Heat the olive oil in a sauce pan. Add the garlic and cook over a low heat for about five minutes, stirring all the time. Add the flour, stir and add the cold beef bouillon or beef stock. Cook this soup for about 20 minutes, stirring occasionally. Add salt and pepper to taste.
In a small salad bowl combine the egg yolk with the red wine vinegar and beat with a whisk.
Remove the soup from the heat and add the egg yolk mixed with the vinegar.
Serve the soup in hot soup cups, and swirl in a teaspoon of cream.
| Ingredients | Serves 4 |
| Garlic | 200 gm |
| Olive oil | 50 ml |
| Flour | 30 gm |
| Beef bouillon or beef stock | 1.2 liters |
| Egg yolks | 2 |
| Red wine vinegar | 30 ml |
| Salt and pepper | |
| Pouring cream | 4 tspns |
