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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the water to a boil and add the bay leaf, sage, thyme, garlic. | 2. Cook, covered, at a gentle boil, for 40 minutes. | 3. Strain through a sieve, discard the herbs and pass the garlic through the sieve into the liquid. Taste for salt and add according to your own preference. | 4. Combine the egg, the yolks, grated cheese and ground pepper in a bowl and stir. Then beat with a small whisk until creamy. | 5. Slowly pour in the oil, beating all the time. Then, continuing to whisk, add slowly 1/2 cup or so of the garlic bouillon. It is important to slowly warm the egg so that it does not curdle or harden. | 6. Stir the contents of the bowl into the garlic bouillon. | 7. Transfer it all to a saucepan and whisk over low to medium heat until it thickens slightly - just enough to be no longer watery. | 8. Pour it over a handful of broken-up dried-out crusts [or toasted croutons] of bread in a heated soup tureen. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	quart		-	-	-	-
bay leaf	1			-	-	-	-
sage leaf	2 -3			-	-	-	-
thyme	1	sprig		-	-	-	-
garlic clove	10 -15		crushed peeled	-	-	-	-
salt				-	-	-	-
egg	1			71.5	0.36	6.28	4.755
egg yolk	2			109.48	1.2206	5.3924	9.0236
parmesan cheese	101 1/4	ounces	grated	10620.4286	1148.1544	1148.1544	143.5193
pepper			ground	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.