This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of iron-rich spinach.

Ingredients

  • 2heads garlic
  • 2quarts water
  • 1tablespoon olive oil
  • A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
  • Salt to taste
  • ½cup small macaroni shells
  • 61/2-inch thick slices country bread, toasted and rubbed with a cut clove of garlic
  • 2ounces Gruyère cheese, grated (1/2 cup, tightly packed)
  • 4egg yolks
  • 16-ounce bag baby spinach
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        145 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 6 grams protein; 41 milligrams cholesterol; 402 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They’ll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef’s knife.
  2. Place the garlic cloves in a large saucepan with the olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.
  3. Add the macaroni shells to the broth and simmer until cooked al dente.
  4. Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.
  5. Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.

1 hour 15 minutes

Dining and Cooking