Too much garlic

[msmemory_archive]

There is such a thing! At least, when it's half the jar of fresh peeled cloves left over from the feast (about 2-3 lbs). I wonder if garlic can be frozen. Anybody have good recipes calling for LOTS of garlic?

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A Different Kind of Garlic Soup

[redsquirrel.livejournal.com]

This isn't cream of garlic soup, but it has a creamy texture.
I've done this one and it's quite nummy.

From Julia Child's "Mastering the Art of French Cooking, Vol.I"
(As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable." It's from Provence - I believe it's also an
Italian dish.)

Aigo Bouido
(Garlic Soup)

Serves: 6 (theoretically)

Ingredients:
1 Separated head or about 16 cloves whole, unpeeled garlic **
2 qt Water
1 ts Salt
1 pinch Of pepper
2 Cloves
1/4 ts Sage
1/4 ts Thyme
1/2 Bay leaf
4 Sprigs parsley
3 Egg yolks
3+ Tb Olive oil

Instructions:

Drop garlic cloves in boiling water and boil for 30 seconds.
Drain, run cold water over them and peel.
Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes.
Correct seasoning.
Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky.
Drop by drop beat in 3 to 4 T. olive oil for making a mayonnaise.
Just before serving, beat a ladleful of hot soup into the egg mixture by droplets.
Gradually strain in the rest of the garlic broth, beating and pressing the juice out of the garlic.
Put rounds of hard-toasted French bread, & top with 1 cup of grated Swiss or Parmesan cheese in soup bowl before serving. (Same as in the classic French onion soup.)
Serve immediately.
(The garlic broth and olive oil/egg mix can be made ahead and held separately in the the 'fridge. It's only mixing them that needs to be done at the last minute. Of course it's best when totally fresh!)

As with all soups, you can tinker with the proportions till you find a mix that suits you.

** I'm not sure why they have to be unpeeled, since the first thing you do in the recipe is to peel them. *shrug* I guess she wants them blanched, but that's probably a nicety - the soup should taste fine using pre-peeled garlic.