Mastering the Art of French Cooking | Julia Child
Recipe 153
- Soupe à l'Oeuf, Provençale [Garlic Soup with Poached Eggs], p. 47
You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.
You can watch me make this recipe for the first time on my YouTube channel here.
Butter Count: +0 TB
Cost: $6.57 [~$1.10 per serving]
This is a soup I imagined they would have eaten during the Great Depression. The base is basically just water, garlic, and a few spices boiled together. With that said, it’s amazing how each ingredient comes together so nicely and makes a decent a soup. Like I said last time that I made this soup, please don’t let the entire head of garlic scare you away. I actually wouldn’t mind more garlic!
LAURA'S RATING: 6
BRIAN'S RATING: 6.5
This soup wasn’t as good as the master recipe for garlic soup. Why? Because it was missing the egg yolks and olive oil liaison. Sure, there was a poached egg to make up for it a little bit, but it lacked the creaminess of the last one. This is a very light soup so don’t expect to fill full after eating it. The poached egg and thick slice of toasted bread does help bring some substance to it.
COOKING PROCESS:
Check out my previous blog post on the first garlic soup to see the whole process. There are very few differences between that one and this one.
First, eliminate that egg yolk and olive oil liaison. Second, poach eggs directly in the soup.
Julia gets pretty specific on how to assemble this soup. First, a hard-toasted piece of French bread is placed at the bottom of the bowl. The poached egg is placed on the bread and the soup is poured into the bowl. It is all topped with parsley, and the Swiss cheese is passed separately.
You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking
Bon appétit!
November 2, 2020 by Laura Ehlers
