Soupe a L’Ail

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  • 1 litre of chicken stock
  • 8 cloves of garlic, minced (you can add more if you like)
  • 75g duck fat
  • 2 eggs, separated
  • 1 bouquet garni (2 sprigs of thyme, parsley and a bay leaf tied with string)
  • salt & pepper
  • 4 slices of stale bread toasted or croutons
  • 75g of grated Gruyère cheese


  1. Boil the chicken stock in a pan.
  2. Fry the minced garlic in the fat and add to the boiled stock. Add the bouquet garni and simmer for 20 minutes.
  3. Remove the bouquet garni. Beat the egg whites lightly and add to the simmering soup, watch carefully for the whites to set and immediately remove the pan from the heat.
  4. Whisk the egg yolks and pour a quarter of the soup on to the yolks, whisking. Pour this into the pan with the rest of the soup.
  5. Season to taste, put a slice of toasted bread in a bowl, pour a serving of soup and top with grated cheese and croutons.


Source: The Good Life France.