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Soupe a Aioli de Pain
Garlic & Bread Soup
1/3 C fat (Crisco or bacon grease)
2 TBS olive oil
10 cloves fresh garlic, peeled & chopped fine
2 quarts boiling water
1 sprig thyme
1 bay leaf
Salt & black pepper to taste
6 slices of bread
4 oz. Swiss cheese, grated
3 eggs
Melt the fat in a large saucepan; add the chopped garlic with the olive oil. Stir over low heat for about two minutes, or until garlic is golden in color. Add the boiling water, thyme, bay leaf, salt and black pepper. Return to a boil, and then cover. Simmer for about thirty minutes.
Toast the bread slices; arrange flat in the bottom of soup bowls. Sprinkle grated Swiss cheese over the top of bread slices. Separate egg whites and yolks into two bowls; beat the egg whites with a fork until foamy. Remove thyme and bay leaf from saucepan; whisk in the egg whites. Add two tablespoons of the soup mixture into egg yolks. Stir mixture back into the soup; remove from the heat. The yolks should not cook but rather thicken the soup. Pour boiling soup over bread slices and cheese placed in bowls. Serve at once.
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