This is a print preview of "Antonio Carluccio's Stracciatelle All'aglio (Garlic Soup)" recipe.

Antonio Carluccio's Stracciatelle All'aglio (Garlic Soup) Recipe
by Global Cookbook

Antonio Carluccio's Stracciatelle All'aglio (Garlic Soup)
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 lt Good chicken or possibly vegetable stock
  • 6 x Garlic cloves, very finely sliced
  • 4 x Egg yolks
  • 2 whl Large eggs
  • 6 Tbsp. Double cream Salt and pepper
  • 4 slc Country or possibly ciabatta bread, 1 1/2cm/ 1/2" (4 to 6) thick, well-toasted
  • 2 x Garlic cloves, cut in half Extra virgin extra virgin olive oil Freshly grated parmesan
  • 1 sm Bunc chives, snipped

Directions

  1. 1 Bring the stock to the boil in a saucepan, add in the slices of garlic and boil for another 3-5 min. While the stock boils, rub each bread slice with the cut side of a garlic clove and drizzle about 1 tsp extra virgin olive oil over it.
  2. 2 Pile the slices of bread up on a hot plate. In a bowl, beat the egg yolks and whole Large eggs together, and whisk in the double cream. Season.
  3. 3 Pour the egg mix into the boiling soup, whisking constantly.
  4. Quickly draw the pan off the heat and whisk for a few seconds more till done.
  5. 4 Pour the soup into individual serving bowls and sprinkle thickly with parmesan. Place the bread on the soup, pressing down a little so which it soaks up some of the broth. Sprinkle with the chives and serve immediately.