Provencal Garlic Soup, Aigo Bouido

Serves: 6 to 8

This recipe is adapted from Julia Child's "The Way to Cook" (Knopf, $39.95).

Ingredients:

For the stock

2 heads garlic, broken into individual cloves, unpeeled and smashed

8 cups water

4 tablespoons olive oil

6-8 sprigs parsley

2 garlic cloves

1 bay leaf

Kosher salt or good medium-grind sea salt

Freshly ground pepper

For the thickener

3 egg yolks

¼ cup olive oil

For the garnish

1 slice French bread, toasted

Shredded Gruyere or Parmesan cheese or Swiss cheese

Instructions:

Combine all the ingredients for the stock in a pot and bring to a boil over high heat.

Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.

Discard the solids and return the stock to the pot, keeping it at a simmer.

Whisk the egg yolks in a small bowl until thick and sticky.

Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.

Immediately before serving, whisk a ladleful of the hot stock into the egg mixture, then whisk the egg mixture into the stock -- do not boil.

Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.

This story was originally published January 23, 2008 at 3:29 AM with the headline "Provencal Garlic Soup, Aigo Bouido."