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Garlic Soup – Julia Child’s Aigo Bouido Recipe

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3.9 from 6 reviews

A traditional Provençal garlic soup known as Aïgo Bouïdo, made famous by Julia Child. This comforting and flavorful soup features a rich garlic broth balanced with fresh herbs, slowly cooked and finished with a creamy egg yolk and olive oil emulsion for luxurious texture. Perfectly paired with garlic toast or crispy French bread.

Ingredients

Soup Base

  • 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

Finishing Emulsion

  • 3 egg yolks
  • ¼ cup olive oil (not extra virgin)

Garnish (optional)

  • Garlic toast or crispy French bread
  • Parmesan cheese

Instructions

  1. Add unpeeled garlic: Place the unpeeled garlic cloves in a pot and cover with 2 quarts of water. Bring to a light boil for about 30 seconds to begin softening the garlic and mellowing its flavor.
  2. Add peeled garlic and herbs: Add the peeled garlic cloves, salt, pepper, cloves, sage, thyme, bay leaf, and parsley to the pot. Stir gently to combine all ingredients.
  3. Simmer the soup: Bring the mixture to a light boil again, then reduce heat and simmer gently for 30 minutes, allowing all the flavors to meld together perfectly.
  4. Prepare the egg yolk emulsion: While the soup simmers, place the egg yolks in a large bowl. Slowly drizzle in the olive oil a few drops at a time, whisking vigorously by hand or with a mixer, to create a thick, creamy mayonnaise-like emulsion.
  5. Temper the egg yolks: After the soup has finished simmering, ladle one portion of the hot broth into the bowl with the egg yolk emulsion and mix well to temper the yolks and prevent curdling.
  6. Strain and combine: Using a fine strainer, strain the garlic soup broth into the bowl containing the yolk and oil mixture. Press on the solids in the strainer to extract extra garlic juice and flavor. Stir well to fully combine.
  7. Serve: Ladle the finished soup into serving bowls. Garnish with garlic toast or crispy French bread and a sprinkle of Parmesan cheese if desired. Serve warm and enjoy the rich, fragrant garlic flavors.

Notes

  • Use olive oil that is not extra virgin to avoid bitterness in the emulsion.
  • Tempering the egg yolks with hot broth is crucial to prevent scrambling and achieve a smooth texture.
  • Gently pressing the garlic during straining extracts maximum flavor for a richer soup.
  • This soup has a strong garlic flavor, so adjust garlic quantity to taste if preferred milder.
  • Pair with crusty bread or cheese toast for a classic experience.

Find it online: https://bitezly.com/garlic-soup-julia-childs-aigo-bouido-recipe/