Garlic soup - aigo boulido with sage and bread

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 3
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 4
  • 400 g Prime rib
  • 1 Onion
  • 1 bunch of greens
  • 7-10 Tbsp Salt
  • 2 Bay leaves
  • 4 Stem(s) Thyme
  • 1 Branch rosemary
  • 8 Sage leaves
  • 75 g Manchego cheese
  • 8 discs (approx. 100 g) Wholemeal baguettes
  • 3 Garlic cloves
  • 1 TABLESPOON Olive oil
  • 2 Egg yolk (size M)
  • 100 g Whipped cream

Directions

  1. 1

    Wash meat for the broth. Halve the onion crosswise and fry the cut surfaces in a pan without fat. Peel or clean the soup greens, wash and roughly dice them. Put meat and soup vegetables into the pot, cover with salted water.

  2. 2

    Wash the herbs and shake dry. Add bay leaf, thyme, rosemary and 4 sage leaves to the meat. Bring to the boil and simmer for about 2 hours. In the meantime, skim off boiling egg white foam with a skimmer.

  3. 3

    Remove meat from the broth, remove from the bone and cut into cubes. Pour stock through a fine sieve. Coarsely grate the cheese and distribute evenly on the slices of bread. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes.

  4. 4

    Peel the garlic and cut into fine slices. Heat the oil in a pot. Roast the garlic for about 2 minutes while turning. Measure the stock and if necessary fill up to 1 litre with water. Pour into the pot and bring to the boil.

  5. 5

    Take the pot off the stove. Cut 4 sage leaves into fine strips. Whisk egg yolk and cream. Pour into the hot, non-boiling soup while stirring. Add sage and meat. Season to taste with salt and pepper.

  6. 6

    Possibly put bread on top of the soup.

Nutrition Facts

KCAL
430 kcal
CARBS
15 g
FATS
27 g
PROTEINS
30 g

Categories & Tags

Main DishesSoups

More Delicious Recipes