Garlic Soup at Home

For dinner, I had homemade garlic soup, with a roasted acorn squash half.



I had leftover garlic, olive oil, and anchovy pasta for lunch, so I figured my breath was already shot for the day (Jon confirmed this. Rapidly.) Then, while we were grocery shopping, I remembered reading this and this awhile back, and decided to give the concept a try. Did I actually bother to call up the recipe on my new iPhone while at the grocery store? No. I laugh in the face of recipes.

So, of course I come home and realize I don't have the baguette I need. Nor sherry, sadly. I actually like fino sherry and usually do have it on hand.

Forget recipes, I decided to read a few different ones for context and then improvise. I ended up cooking perhaps ten cloves in olive oil, then adding chicken broth (half from a leftover box, half homemade!), and simmering it for awhile.




I decided it needed body, so, with much trepidation, I tried a technique I've never tried before- adding an egg to the hot soup. Embarrassing blogger confession, but eggs make me really nervous. My mayonnaise always sucks. Custards are even worse. And poaching? I can do it, but I usually don't want to eat the result.

The technique is to add the hot liquid to the egg in very small increments while stirring furiously. To my surprise, it actually worked, and I got a nicely emulsified soup without any egg chunks.

The result was very Japanese to me, and not at all garlicky. The flavors were incredibly subtle, with a silky, chickeny creaminess that makes it seem like dairy was involved, without any heaviness. I did not cook the garlic long enough to render it mushy, so the cloves remained whole in the soup. They had been thoroughly cooked, so added only a very mild, mellow flavor. I added some leftover arugula to the soup, and a bit of lemon juice and salt to balance it all.