BackCook Out | Aigo Bouido
Sandeep Pande, executive chef at the Renaissance Mumbai Convention Centre Hotel, cooks a comforting, Provenal-style garlic soup
Premium
Aigo Bouido
Serves 4-6
Ingredients
2 tbsp olive oil
20 garlic cloves, peeled and thinly sliced
3 tbsp shallots, chopped finely
6 sage leaves
2-4 sprigs of thyme
3 cups chicken or vegetable stock, you can add white wine to this
6 egg yolks
Half cup double cream
1 cup Parmesan, grated
Salt to taste
Crushed black pepper to taste
Method
In a thick-bottomed pan, sauté the garlic in olive oil on medium heat. Avoid overcooking and scorching the garlic. Add the shallots, thyme and sage. Cook until the ingredients are soft but make sure the garlic and shallots do not colour. Add half of the vegetable or chicken stock and bring it to a boil. Turn off the heat and slowly mix in the egg yolks, whisking constantly to ensure the mixture doesn’t curdle. Pour in the rest of the stock one ladle at a time, stirring the soup constantly. Put the soup back on medium heat and add the double cream and Parmesan. Season with salt and pepper and bring to a boil. In a bowl pour the soup, a dash of olive oil and some crushed black pepper. Serve hot with a crusty bread like a French baguette.
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