T extra virgin Olive Oil
4 medium sized young garlic bulbs
2 tsp. fresh thyme leaves
7 cups rich garlic-chicken stock
1-2 T. white wine vinegar
Spring chives with flowers(if available)
1) Make the garlic chicken stock: Add 8 cups
of rich chicken stock (or good quality store
bought) to tops of spring garlic, coarsely chopped.
Simmer for 20 minutes. Meanwhile separate the
garlic cloves from the bulbs and thinly slice
each of the garlic cloves. You can add the remaining
bulb to the simmering stock.
2) Place the olive
in a hot saucepan. Add 1/2 the thyme and the
sliced garlic cloves. Cook stirring occasionally
until the garlic has a translucent appearance
and begins to soften (about 7 minutes). The
garlic should already have a mild flavor at
3) Add the chicken
stock and bring to a boil. Reduce the heat the
medium and allow the soup to cook for 15 minutes
on a low bubble until the soup has reduced to
Season the soup
to taste with salt and pepper and turn off the
flame. Gently whisk into the soup the eggs.
Continue to whisk allowing the egg to shred
and thicken the soup. Taste and add salt and
pepper and the vinegar. Start with only 1 T
of vinegar and add more depending on your taste.
The vinegar should make its presence felt but
only in a mild way.
Add some young
spring chive flowers (if available) and the
remaining fresh thyme leaves for as a garnish.
This recipe has
been modified from:
Cooking at Home with a Four Star Chef
In Restaurant Jean
George the soup is served along with Frogs Legs.
You can also serve the soup along side of sautéed
chicken wing lollipops for an interesting presentation.