Name: Garlic Soup – Julia Child’s Aigo Bouido Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: 16 cloves garlic (some unpeeled for initial cooking, remainder peeled); 2 quarts water; 2 teaspoons salt; ½ teaspoon pepper; 2 whole cloves; 2 sage leaves, chopped or ¼ teaspoon dried sage; 2 sprigs thyme leaves or ¼ teaspoon dried thyme; 1 small bay leaf; 4 sprigs parsley or ½ teaspoon dried parsley; 3 egg yolks; ¼ cup olive oil (not extra virgin); Garlic toast or crispy French bread; Parmesan cheese

If you’ve ever wanted to dive into a dish that’s both rustic and refined, comforting and packed with flavor, then Garlic Soup – Julia Child’s Aigo Bouido Recipe is your next kitchen adventure. This traditional Provençal soup takes humble ingredients like garlic and herbs and transforms them into a silky, fragrant broth enriched with a luscious egg yolk and olive oil emulsion. It’s a celebration of simple, sincere cooking that warms your soul with every spoonful.

Ingredients You’ll Need

The image shows two side-by-side bowls on a white marbled surface. On the left, there is a small wooden bowl filled with a frothy, light tan liquid that has bubbles on the top, giving it a creamy texture. On the right, there is a larger clear glass bowl filled with white powdered flour, smooth and evenly spread out. Both bowls are simple and focus clearly on their contents, with natural light highlighting the textures of the liquid and powder, photo taken with an iphone --ar 4:5 --v 7

What makes Garlic Soup – Julia Child’s Aigo Bouido Recipe so special is how it relies on just a handful of pantry staples with big personalities. Each ingredient plays a vital role in building depth and harmony—from the bold garlic cloves and fragrant herbs to the silky emulsion that adds a creamy texture without cream.

16 Cloves garlic: The star of the show, garlic provides robust, mellow sweetness when cooked slowly.
2 Quarts of Water: The base that carries all the flavors gently, creating a light broth.
2 Teaspoons of Salt: Essential for enhancing every ingredient’s natural taste.
½ teaspoon pepper: Adds subtle heat and depth without overwhelming the soup.
2 Cloves: These add a warm, aromatic spice note that echoes the soup’s rustic roots.
2 Sage leaves, chopped or ¼ teaspoon dried sage: Sage brings an earthy, slightly peppery aroma that complements garlic beautifully.
2 Sprigs Thyme leaves or ¼ teaspoon dried thyme: This herb introduces a fresh, herbaceous lift to the broth.
1 Small bay leaf: Adds subtle, woodsy complexity to the flavor profile.
4 Sprigs Parsley or ½ teaspoon dried: A final green touch to brighten the soup’s finish.
3 Egg yolks: Whisked into olive oil, they create a silky emulsion that enriches without heaviness.
¼ cup Olive Oil (NOT Extra Virgin): Smooth and mild, it blends perfectly with egg yolks to form a creamy base.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Garlic Soup – Julia Child’s Aigo Bouido Recipe

Step 1: Gently Toast the Garlic

Begin by placing the unpeeled garlic cloves into a pot with two quarts of water and bring it to a brief boil for about 30 seconds. This initial step softens the garlic’s flavor and starts releasing its natural sweetness without becoming bitter.

Step 2: Add the Peeled Garlic and Herbs

Next, peel the remaining garlic cloves and add them along with the salt, pepper, cloves, sage, thyme, bay leaf, and parsley to the pot. These aromatics will infuse the broth with layers of complexity, lifting the garlic’s natural pungency to a fragrant, soothing note.

Step 3: Simmer for Perfect Flavor Extraction

Let the soup come to a gentle boil, then reduce the heat and simmer for 30 minutes. This slow cooking process breaks down the garlic, melding the herbs and spices into a warm, golden broth that acts as the backbone for the recipe.

Step 4: Prepare the Egg Yolk Emulsion

While the soup simmers, whisk the egg yolks in a large bowl. Slowly add the olive oil a few drops at a time, whisking vigorously to combine them into a thick, creamy mayonnaise-like emulsion. This step is crucial since it adds the soup’s signature silken texture without using cream.

Step 5: Bring It All Together

Once the broth has simmered, ladle a small amount into the egg yolk mixture to gently temper it, stirring continuously so the yolks don’t scramble. Then strain the broth through a fine strainer into this bowl. Don’t be shy about pressing on the garlic cloves to release every last bit of flavor and richness before discarding them.

Step 6: Final Touch and Serving

Give everything a good stir to fully combine the emulsion and broth, creating a luscious, velvety soup ready to ladle into bowls. It’s freshness meets comfort in every spoonful.

How to Serve Garlic Soup – Julia Child’s Aigo Bouido Recipe

Garnishes

For an authentic touch, top your Garlic Soup – Julia Child’s Aigo Bouido Recipe with crunchy garlic or cheese toasts, crispy French bread slices, or a generous sprinkle of freshly grated Parmesan cheese. These add texture and a burst of flavor that contrasts beautifully with the silky soup.

Side Dishes

This soup pairs wonderfully with a light green salad or a simple ratatouille, bringing bright, fresh notes to balance the richness of the garlic and egg yolk emulsion. Try a crusty baguette on the side to soak up every last drop.

Creative Ways to Present

Serve this soup in rustic bowls for a cozy feel or choose elegant white crockery to highlight its golden hue. For a festive gathering, consider adding a drizzle of herb oil or a pinch of smoked paprika to jazz up the presentation and deepen the flavor profile.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Garlic Soup – Julia Child’s Aigo Bouido Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s meal even more delightful.

Freezing

Because of the egg yolk emulsion, freezing is not ideal for maintaining the soup’s silky texture. If you must freeze, separate the broth and the emulsion beforehand, freeze just the broth, and prepare a fresh emulsion when reheating.

Reheating

Warm your soup gently on the stovetop over low heat, stirring frequently to prevent the egg yolks from curdling. Avoid boiling after adding the emulsion to maintain a smooth, creamy consistency.

FAQs

Can I use extra virgin olive oil instead of regular olive oil?

For this recipe, it’s best to use regular olive oil because extra virgin olive oil has a stronger flavor and lower smoke point, which might overpower the soup and affect the emulsion’s texture.

What if I don’t have fresh herbs?

Dried herbs work perfectly here—just use the quantities suggested for dried herbs in the ingredient list. They’ll still infuse great flavor during the slow simmer.

Is this soup very garlicky?

This is a garlic lover’s dream but don’t worry—it’s mellowed out by slow cooking and the creamy emulsion, resulting in a rich, comforting flavor rather than an overwhelming punch.

Can I make the emulsion without a mixer?

Absolutely! A good whisk and patience work wonders to slowly incorporate the oil into the egg yolks, creating a smooth and stable mixture.

What bread is best for the garlic toast garnish?

A sturdy baguette or country loaf sliced thick and toasted with a bit of butter and garlic will add a perfect crunchy counterpoint to this silky soup.

Final Thoughts

If you’re craving a dish that feels like a warm kitchen hug after a long day, Garlic Soup – Julia Child’s Aigo Bouido Recipe is exactly that. Its comforting richness balanced by fresh herbs and the simple magic of garlic makes it an unforgettable bowl of deliciousness. Give it a try—you just might find your new favorite way to enjoy garlic!