Blake Makes

It’s getting colder down here in New Orleans, and colder weather means cozy food. We actually had a fire in the fireplace last night, and tonight we’re making s’mores. Now, it’s going to be nearly 80 this weekend, but that’s ok. Sticky, oppressive summertime heat is never far from a Louisianian’s mind. For now, my cooler surroundings invite me to warm up from the inside out. This garlic soup is great at that.

Like we do on most Saturday mornings, Bridget was thumbing through our massive and invaluable Gourmet Cookbook (again, thanks Patter). She found a recipe for Rustic Garlic Soup, and was intrigued by its relatively few ingredients and simple preparation.

I knew that when you roasted garlic, it went all sweet and squishy, but garlic as the centerpiece? Not chickeny-garlic soup, or some other name that might imply the garlic’s there but only slightly. No, this recipe was making no excuses. It was owning its garlicy-ness. I admire that kind of confidence.

The cookbook’s blurb said in Italy this is called “aquacotta,” or cooked water, and at first, that’s what I thought it was. Admittedly, even after my first sip I thought it tasted a lot like chicken water, but the house was filled with that tuck-you-in garlic aroma. You know the type. It’s that smell cookies baking, or freshly brewed coffee.

I ladled a bowlful, grabbed a spoon and a hunk of bread, and prepared to “choke it down.”

Three bowls later, I told Bridget that we would serve this on Mondays in our restaurant.

To Make:

Boil then simmer 5 cups of water, 1 large head of garlic (cloved, peeled and smashed), some thyme sprigs, a bay leaf and some salt for 45 minutes. Then remove the herbs, and strain the mixture.

Whisk together 5 egg yolks, 3/4 cup Parmigiano-Reggiano and 3 tblsp. of olive oil. Ladle the virgin soup into the egg mixture to temper it (about 1/2 cup’s worth), then add imbue the whole soup with your new creation.

Whisk constantly for about 5 minutes, or until soup thickens slightly.

In my first bowl, I added soup then bread. For seconds and thirds I added bread then soup. You do that, too.