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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In Italy this classic peasant soup is known as aquacotta, or cooked water. Ingredients:
1 large head garlic |
5 cups water |
1 turkish bay leaf or 1/2 california bay leaf |
2 fresh thyme sprigs |
5 large egg yolks |
3/4 cup freshly grated parmesan (about 1 1/2 ounces) |
3 tablespoons extra-virgin olive oil |
1/4 loaf country-style bread |
Directions:
1. Separate garlic head into cloves. Smash cloves with flat side of a heavy knife and peel them. In a 2-quart saucepan bring water, garlic, bay leaf, and thyme to a boil and simmer, covered, 45 minutes.
2. Discard bay leaf and thyme sprigs and force mixture through a sieve into another saucepan. In a large bowl whisk together yolks, Parmesan, and 2 tablespoons oil until combined well. Add 1/2 cup hot garlic broth to yolk mixture in a slow stream, whisking, and whisk yolk mixture into remaining hot garlic broth. Cook soup over moderately low heat, whisking constantly, until slightly thickened and a thermometer registers 170°F. (do not let boil), about 10 minutes.
3. Tear bread into pieces and divide among 4 soup bowls. Ladle soup over bread and drizzle with remaining tablespoon oil.
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