Back when I was still in the dating game (and still sometimes living with my parents), my mom used to harass me on nights that I had dates that she was going to add extra garlic to dinner. My response to her was inevitably to tell her to go ahead, that if whoever I was going out with couldn’t handle a little garlic breath, it would never work between us anyhow.
Lucky for me that my Mr. is just as much of a garlic-aholic.
Here’s what we’re making:
Here’s what you need:
5 Tbsp olive oil
2 large onions, chopped
8 cloves garlic, peeled
3-4 ripe tomatoes, coarsely chopped
5 cups chicken or vegetable stock
2 pinches dried sage
2 pinches dried rosemary
2 pinches dried thyme
3 egg yolks
salt and pepper to taste
A baguette, sliced into rounds
4-6 oz swiss cheese, grated
Start by sauteing your onions in 4 Tbsp of olive oil in a large pot. When they are softened, add 2 cloves of garlic, pushing them through a garlic press, chopping them extremely finely or running them through a food processor first. We want our garlic as close to mush as possible. Saute for about 1 minute, stirring continually. Add tomatoes and stir fry for another 1 minute.
Add your stock to your pot, deglazing with a small amount before adding the remaining liquid. Add your herbs, salt and pepper and bring to a boil. Turn the heat down and simmer for about 20 minutes (uncovered).
Preheat your oven to 425 degrees. Push/chop/process 3 cloves of your remaining garlic and add them to the remaining olive oil, mixing well. Place your bread rounds on a cookie sheet and brush with this garlic/oil mixture. Divide your grated cheese among the bread, piling it on top of the garlic and oil. Bake in the oven until the cheese melts and becomes slightly bubbly (about 5 minutes).
While the bread browns, push/chop/process the remaining garlic directly into the soup. Remove 1 cup of soup and whisk your 3 egg yolks into it. Pour this mixture back into the pot and allow to simmer for another 5 to 10 minutes.
Place a bread round in each bowl and serve your soup over top. Enjoy not having to worry about vampires for a week!
This recipe is from the Dairy Hollow House Soup & Bread A Country Inn Cookbook, the same book I got my Fennel Soup recipe from. As with everything, I am incapable of not making alterations to something when I have specific directions in front of me, so this is how I made my soup. For the original directions you’ll just have to check the book!
This soup was a huge hit at our house. We’re all crazy about garlic, and you can’t get much more garlicky than this. This soup struck me as the type that would be even better the next day…but we didn’t get a chance to find out because between the 3 of us, we ate every last bite. G isn’t typically big on soups, but he loved this. I was a little afraid that this wasn’t going to be substantial enough to work for a stand alone dinner for us, and it was a little on the light side, but the toasts fill you up enough that while none of us left the table feeling gorged on food, we certainly weren’t hungry anymore either.
Try this out. Maybe not right before your next date…but hey…if you’re as crazy about garlic as we are, maybe you should.