Soup A L Aille Recette

Experience pure garlic bliss with this incredible Soup à l'Ail! Adapted from Jacqueline Heriteau's beloved 'Feast of Soups' cookbook, this recipe delivers a luxuriously creamy and flavorful garlic soup that's sure to become a new favorite. The perfect comforting dish for a chilly evening, this soup boasts a rich garlic flavor balanced by delicate herbs and a touch of creamy richness. Easy to follow instructions and make ahead option.

Préparation 15 min

Cuisson 50 min

Calories 380 kcal

Protéines 20g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Soup A L Aille

Heads Of Garlic
Boiling Water
Cold Water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Whole Cloves
Sage
Dried Thyme
1/4 cup chopped fresh parsley
Olive Oil
4 large egg yolks
2 tablespoons cold butter
Slices of toasted and buttered French bread
Swiss Cheese

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Comment préparer Soup A L Aille

Separate 1 head of garlic into individual cloves. Scald cloves in boiling water for 1 minute.
Immediately transfer cloves to a bowl of ice water to stop the cooking process. Slip off and discard the skins.
In a large pot or kettle over medium heat, combine 6 cups cold water, the scalded garlic cloves, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 whole cloves, 1/4 cup chopped fresh parsley, and 2 tablespoons olive oil.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Remove the pot from the heat.
Carefully remove the garlic cloves, parsley, and whole cloves using a slotted spoon. Discard the parsley and whole cloves.
Puree the cooked garlic cloves with 2 cups of the garlic broth using an immersion blender, a regular blender, or a food mill. (If using a regular blender, work in batches to avoid burns and ensure smooth pureeing)
In a medium bowl, whisk 4 large egg yolks until thick and pale yellow.
Gradually whisk in 2 tablespoons of cold butter, then the garlic puree, and finally 1 cup of the remaining garlic broth.
Gently whisk the egg yolk mixture into the remaining garlic broth in the pot.
Heat over low heat, stirring constantly, until the soup is heated through but does not boil. (The soup should be slightly thickened.)
To serve: Place a slice of toasted and buttered French bread in the bottom of each soup bowl. Sprinkle generously with grated Gruyère cheese (about 1-2 tablespoons per bowl).
Ladle the soup over the bread and cheese.
To make ahead: Complete steps 1-3. Refrigerate until ready to serve. Finish the recipe from step 4 just before serving.

Nutrition Information (Approximate per serving)

Sodium

68 g

Sugar

Fat

43g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Main Dish / Dinner European French Mediterranean Vegetarian Fall Recipes

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Questions fréquentes

Combien de temps faut-il pour préparer Soup A L Aille ?

Soup A L Aille prend environ 65 minutes du début à la fin — environ 15 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Soup A L Aille ?

Soup A L Aille contient environ 380 calories par portion, avec environ 20 g de protéines, 12 g de glucides et 32 g de lipides.

De quels ingrédients ai-je besoin pour Soup A L Aille ?

Les principaux ingrédients de Soup A L Aille sont Heads Of Garlic, Boiling Water, Cold Water, Salt, Pepper, Whole Cloves. Consultez la liste complète avec les quantités ci-dessus.