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# Soupe à l'Ail (Garlic Soup)

> [!NOTE]
> **Recipe Summary**  
> A classic French garlic soup made by simmering 36 garlic cloves into a fragrant broth with broken angel hair pasta, poached egg white clouds, and a rich egg yolk and vinegar liaison. Serves 4 to 6.

## Ingredients

| Ingredient | Amount | Notes |
| :--- | :--- | :--- |
| Unsalted butter | 1 tbsp | |
| Olive oil | 2 tsp | |
| Garlic | 2 large heads (~36 cloves) | Separated into cloves, peeled, and coarsely chopped |
| Water | 8 cups | |
| Salt | To taste (~1 tsp) | |
| Black pepper | To taste | Freshly ground |
| Vermicelli or angel hair pasta | 3 oz | Broken into small pieces |
| Eggs | 6 large | Separated (yolks and whites) |
| White wine vinegar | 3 tbsp | |

## Instructions

{{% steps %}}
1. ## Sauté Garlic and Simmer Broth
   Melt the unsalted butter (1 tbsp) and olive oil (2 tsp) in a large saucepan over medium-high heat. Add the chopped garlic (2 heads) and cook while stirring for about 1 minute—do not allow the garlic to brown. Add water (8 cups), season with salt (~1 tsp) and black pepper, bring to a boil, cover, reduce heat, and simmer for 15 minutes.

2. ## Puree Garlic
   Strain the cooking liquid into a bowl and reserve the cooked garlic. Transfer the garlic and 1/2 cup of the strained liquid into a blender or food processor. Blend to a fine, smooth puree.

3. ## Cook Pasta
   Return the remaining strained liquid to the saucepan, stir in the garlic puree, and bring back to a boil. Add the broken vermicelli or angel hair pasta (3 oz), stir, and cook for about 3 minutes until just tender. Do not overcook.

4. ## Mix Egg Yolks and Vinegar
   While the pasta cooks, blend the 6 egg yolks and white wine vinegar (3 tbsp) together in a small bowl until smooth.

5. ## Poach Whites and Finish Soup
   Turn off the heat under the saucepan. Gently drop in the 6 egg whites and cover the pan immediately without stirring so they form soft, cloud-like ribbons. Once the whites are fully cooked, add the egg yolk mixture and stir very slowly to incorporate. Taste and adjust seasoning with additional salt and pepper if needed.
{{% /steps %}}

## Useful Notes

> [!TIP]
> **Flavor & Seasonal Tip**  
> The egg yolks enrich and soften the broth, while the vinegar brightens and sharpens the garlic profile. For the best flavor, prepare this soup in late spring when fresh, soil-harvested garlic is available at local markets.