Is Garlic Soup vegetarian?

Yes. This Aigo Bouido is vegetarian as written.

Can you freeze Aigo Bouido?

The finished emulsified soup is not ideal for freezing because it can separate. You can freeze the garlic-herb broth before adding the egg-and-oil mixture, then finish the soup fresh after reheating.

Why shouldn't I use extra-virgin olive oil?

Extra-virgin olive oil has a stronger flavor that can become unpleasant or bitter in the emulsion. A mild olive oil or neutral-flavored oil works better here.

Can I use store-bought mayonnaise?

You could try ¼ to ⅓ cup store-bought mayonnaise instead of making the egg-and-oil emulsion. I have not personally tested this substitution.

Do I need to peel the garlic?

Yes. In this version, blanch the unpeeled cloves for 30 seconds, rinse them under cold water, and then peel them before simmering.

Julia Child’s Garlic Soup (Aigo Bouido)

Name: Julia Child’s Garlic Soup (Aigo Bouido)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 16 garlic cloves; 2 quarts water (8 cups); 2 teaspoons salt; ½ teaspoon black pepper; 2 whole cloves; 2 fresh sage leaves, chopped, or ¼ teaspoon dried sage; 2 sprigs fresh thyme or ¼ teaspoon dried thyme; 1 small bay leaf; 4 sprigs fresh parsley or ½ teaspoon dried parsley; 3 egg yolks; ¼ cup mild olive oil or neutral-flavored oil (not extra-virgin olive oil); Toasted French bread, for serving (optional); Grated Parmesan cheese, for serving (optional)

Description

Aigo Bouido is a traditional French garlic soup made with garlic, herbs, egg yolks, and olive oil for a surprisingly silky, comforting broth.

Ingredients

Units Scale

16 garlic cloves
2 quarts water (8 cups)
2 teaspoons salt
1/2 teaspoon black pepper
2 whole cloves
2 fresh sage leaves, chopped, or 1/4 teaspoon dried sage
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
1 small bay leaf
4 sprigs fresh parsley or 1/2 teaspoon dried parsley
3 egg yolks
1/4 cup mild olive oil or neutral-flavored oil (not extra-virgin olive oil)
Toasted French bread, for serving (optional)
Grated Parmesan cheese, for serving (optional)

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Instructions

Bring a small saucepan of water to a boil. Add the unpeeled garlic cloves and blanch for 30 seconds. Drain, rinse under cold water, and peel.
Add 2 quarts fresh water to a soup pot along with the peeled garlic, salt, black pepper, whole cloves, sage, thyme, bay leaf, and parsley.
Bring to a boil, reduce to a steady simmer, and cook for 30 minutes.
While the soup simmers, whisk the egg yolks in a large heat-safe bowl that will eventually hold the soup.
Slowly drizzle in the oil a few drops at a time while whisking vigorously, or use a mixer, until the mixture is thick and emulsified.
Slowly whisk one ladleful of hot broth into the egg-and-oil mixture to temper it.
Strain the remaining hot broth into the tempered mixture while stirring or whisking.
Gently press the garlic and herbs against the strainer to extract additional liquid.
Ladle into bowls and serve with toasted French bread and grated Parmesan cheese, if desired.

Notes

Because the egg yolks are not fully cooked in the traditional method, consider using pasteurized eggs. See my guide to pasteurizing eggs.

If you don’t want to make the egg-and-oil emulsion, you could try ¼ to ⅓ cup store-bought mayonnaise instead. I have not personally tested this substitution.

The finished emulsified soup is not ideal for freezing because it can separate. For make-ahead storage, freeze the garlic-herb broth before adding the egg-and-oil mixture, then finish the soup fresh after reheating.

Serve with toasted French bread and, if desired, grated Parmesan.