Garlic Soup That’s in a Rush

[elleng]

This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.

If I have bread, even if it’s stale, I’ll include garlic croutons or toasted bread rubbed with garlic, as I do here. But it isn’t a requirement. In traditional Provençal garlic soup, the most humble version, garlic croutons are the only solid ingredient in the savory broth.

Garlic Soup
By Martha Rose Shulman

You can vary the recipe a number of ways. Use different types of pasta, or substitute potatoes or grains for the pasta. No vegetables in the crisper or peas in your freezer? Just add some chopped parsley from the garden. The soup can be as involved or as minimal as you like. It lives up to the adage in the Provençal language: “L’aigo boulido sauvo la vido.” Garlic soup saves lives.

http://www.nytimes.com/2015/09/23/dining/garlic-soup.html?

[madinmaryland]

1. That sounds interesting!

[Aerows]

2. Oh my

that sounds DELICIOUS!

[packman]

3. I've made it a few times and used chicken broth as a base

good stuff, but they will able to find you in a dark room for days afterward. For a real kick try the 40 clove chicken - basically put a whole (or cut up) chicken in a cast iron skillet with a mass of garlic. The garlic cooks soft so that you can spread it on hard bread and eat it with the roasted chicken along with a gravy that is to die for.