Aigo Bouido
(Garlic and Sage Soup)
------------------------------------
6-8 cloves garlic, finely minced
2 tsp sage
2 tsp thyme
4 cups water
1 TBS butter
6 oz vermicelli (any broken noodles do great)
2 TBS lemon juice
6 egg yolks lightly beaten
salt and pepper
3 TBS extra virgin olive oil
6 TBS shredded Parmesan cheese
In a large saucepan over high heat, combine the garlic, sage, thyme and water and bring to a boil. Reduce the head to low and simmer, uncovered for 20 minutes.
Add the vermicell and butter and cook until the noodles are tender. Mix lemon juice and egg yolks separately. Bring the egg yolks up to temperature by adding some of the hot water mixture until properly diluted. Simmer on low for 2 minutes, stirring constantly - make sure the egg doesn't separate. Season with salt and pepper, stir in oil and sprinkle with Parmesan cheese. Pour over a slice of toasted bread.
Serves 6.
- ‹ previous
- 245 of 798
- next ›