Julia Child's Aigo Bouido Garlic Soup in Your Pressure Cooker
This comforting and herbaceous garlic soup brings the classic flavors of Aigo Bouido to life in a fraction of the time using a pressure cooker. Silky, rich broth with garlic and fresh herbs is finished with a smooth olive oil and egg yolk emulsion. Simple, soothing, and special.
Equipment
- 1 Pressure Cooker For rich broth depth
- 1 Fine Sieve To strain soup
- 1 Mixing bowl For egg yolk emulsion
- 1 Whisk To create emulsion
Ingredients
Main Ingredients
- 6 cloves garlic left unpeeled
- 2 quarts water broth base
- 1 teaspoon salt for seasoning
- ⅛ teaspoon sage dried
- ⅛ teaspoon thyme adds herbal punch
- 1 bay leaf secret little thing
- 2 whole cloves for warm spice note
- 2 teaspoons olive oil to start with
- 1 egg yolk for emulsion texture
- ¼ cup olive oil for emulsion
- French bread slices toasted
Instructions
Instructions
- Toss unpeeled garlic cloves in your pressure cooker with the water.
- Add salt, sage, thyme, bay leaf, and whole cloves. Stir slightly.
- Seal the lid, bring to pressure. When float valve pops and steam steadies, cook for 15 minutes.
- Let pressure release slowly. Open lid, strain soup through sieve. Press garlic for extra flavor.
- Beat egg yolk in bowl. Slowly whisk in ¼ cup olive oil to create emulsion.
- Gradually whisk in hot soup into emulsion. Do it slowly to prevent curdling.
- Serve hot soup over toasted French bread slices drizzled with olive oil.
Notes
Store leftovers in the fridge for up to 3 days. Reheat gently on low to maintain emulsion. Freeze in small portions to maintain texture.