Garlic Soup - Julia Child’s Aigo Bouido Recipe

Garlic Soup in a white bowl on a picnic table. On the side, there is a serving of cheesy toast and several fresh herbs for display.

5 from 8 reviews

This Aigo Bouido, or garlic soup, is a Julia Child classic. While it is so simple, it is restorative and so comforting.



  • 16 Cloves garlic
  • 2 Quarts Of Water
  • 2 Teaspoons of Salt
  • ½ teaspoon pepper
  • 2 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
  • 3 egg yolks
  • ¼ cup Olive Oil (NOT Extra Virgin)


  1. Bring some water to a boil
  2. Add unpeeled garlic for 30 seconds.
  3. Run under cold water
  4. Remove garlic skin
  5. Add peeled garlic and all ingredients EXCEPT egg yolks and olive oil to pot.
  6. Bring to a light boil for 30 minutes
  7. While Water is boiling, add egg yolks to large bowl that will eventually hold soup
  8. Whisk
  9. Slowly add olive oil to bowl a few drops at a time and vigorously whisk (or use mixer) until it is mayonnaise.
  10. After soup has boiled for 30 minutes, dish one ladle into mayonnaise and mix.
  11. Using strainer, strain broth into the bowl containing the soup/mayo mixture.
  12. Feel free to press and squeeze garlic a bit to get some of the extra juices out.
  13. Ladle into serving bowl
  14. Garnish with garlic/cheese toast, crispy French bread, parmesan cheese.
  15. Serve


Serve with a toasted French Bread


Keywords: garlic soup