| 1 | This isn"t cream of garlic soup, but it has a creamy texture. |
| 2 | I"ve done this one and it"s great. |
| 3 | As julia says, "because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almot undefinable." |
| 4 | from julia child"s "mastering the art of french cooking, vol. |
| 5 | I": |
| 6 | drop garlic cloves in boiling water and boil for 30 seconds. |
| 7 | Drain, run cold water over them and peel. |
| 8 | Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes. |
| 9 | Correct seasoning. |
| 10 | 3 egg yolks 3 to 4 t. olive oil |
| 11 | beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. |
| 12 | Drop by drop beat in the olive oil for making a mayonnaise. |
| 13 | rounds of hard-toasted french bread 1 cup of grated swiss or parmesan cheese |
| 14 | just before serving, beat a ladleful of hot soup into the egg mixture by droplets. |
| 15 | Gradually strain in the rest, beating and pressing the juice out of the garlic. |
| 16 | Serve immediately, accompanied by the bread and cheese. |
