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Categories:Viewed: 32 - Published at: 9 years ago
Ingredients
- 12 garlic cloves, chopped
- 1 1/2 tablespoons butter or 1 1/2 tablespoons goose fat
- 1 tablespoon flour
- 1 quart water or 1 quart chicken bouillon
- 1 -2 chicken bouillon cube
- 1/4 cup dry white wine
- 1/4 cup white vinegar
- 2 eggs
- 1 loaf bread, sliced
- salt
- pepper
Method
- Heat the butter or goose fat in a soup pot, and add in the chopped garlic. Cook till the garlic is a little golden, then add the flour, stirring. This makes a roux that will slightly thicken the soup.
- Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes.
- Take a normal size wine glass, and fill half of it with white vinegar(1/4 cup measure).
- Separate the two eggs, putting the yolks in with the vinegar, and the whites into a bowl.
- Blend the vinegar and egg yolks in the wine glass with a little spoon, and pour this into the soup pot, stirring. This further thickens the soup.
- Pour dry white wine into the wine glass to make it half full. Pour this into the soup pot, stirring. Medium high heat.
- Now, take a fork and fork through the egg whites in the bowl. Pour the whites into the soup pot, stirring. The whites cook in the liquid.
- Add salt and pepper to the pot.
- Ladle the soup into soup bowls into which the diners have put a slice or two of bread. Be sure everyone gets some egg white as you ladle up the soup.
