Cold Cure: Garlic Soup

June 22

I noted yesterday a bit of dryness in my throat, that telltale first sign of a cold, and by morning it was clear that I had to embark on taking every cold remedy in the house. Luckily I had a few supplies, including that new high vitamin stuff that comes in tablets like Alka-Seltzer, but, dropped in water, taste like Seven-Up. Besides being fun and tasting good, the drink actually helps knock out a cold.

I'm taking care of myself today, and yearned for my favorite cold cure, Julia Child's French garlic soup called Aigo Bouido. Not having time or ingredients to attempt the full thing today, I took half a can of chicken broth and started on my own version.

Here's what I did: Take three cloves of garlic, smashed them to release oils, removed the skins and drop them all into a mug of canned chicken broth. I microwaved the mixture for one minute and left it to steep while I prepare the liaison.

For the liaison I separated an egg and whipped a few tablespoons of good olive oil into the yolk. It's sort of a mayonnaise, which thickens hot soup the way the French do. I put about half of this mixture into a soup bowl, reheated the broth for about 30 seconds, and removed the garlic cloves. While hot, I whisked it into the liaison. I happened to have a piece of bruschetta left over from my birthday party last month (I had them in the freezer), so I put that in the middle of the bowl. Grated Parmesan cheese is supposed to go on top, but I committed the kitchen sin of using some cheddar that was on hand, and it was wonderful! I hope nobody finds out.

My cold feels better already. And I can use the rest of the liaison in my next salad dressing, and add the extra white to my morning scrambled egg!