+

Côte d'Azur Cure-All Soup

Ingredients (10)

  • 10 medium garlic cloves (about 1 large head), peeled
  • 6 fresh sage leaves
  • 2 bay leaves
  • 2 large thyme sprigs
  • 6 cups water, or 3 cups water and 3 cups chicken or vegetable broth
  • 1 teaspoon kosher salt, plus more as needed
  • 6 large egg yolks
  • 1 cup finely grated Parmesan cheese (about 3 ounces)
  • Freshly ground black pepper
  • Extra-virgin olive oil, for serving
Try Amazon Fresh
Nutritional Information
  • Calories127
  • Fat8.44g
  • Saturated fat4.06g
  • Trans fat
  • Carbs4.7g
  • Fiber1.08g
  • Sugar0.34g
  • Protein8.43g
  • Cholesterol194.09mg
  • Sodium550.09mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Côte d'Azur Cure-All Soup

This cold-weather soup, featured in cookbook author/Francophile Dorie Greenspan’s Around My French Table, is described as Provence’s version of America’s chicken soup. This simple, subtle garlic concoction is used to cure colds, as well as the more common hangover. Dorie likes to start with three eggs yolks, adding as many as three more. We made it several times and settled on the richer version with the full six. Use the leftover whites for chocolate mousse, another great cure-all.

This recipe was featured as part of our hangover food photo gallery.

Tips for Eggs

Instructions

  1. 1Halve each garlic clove and remove the germ in the center; discard the germ. Thinly slice the garlic and place in a large saucepan.
  2. 2Tie the sage, bay leaves, and thyme together with butcher’s twine, or bundle them in a piece of cheesecloth tied closed with twine. Place the herb bundle in the saucepan, along with the water (or water and broth) and the measured salt. Bring to a boil over high heat, reduce the heat to low, and simmer gently for 30 minutes. Discard the herb bundle, keeping the broth at a simmer.
  3. 3Place the yolks and cheese in a medium bowl and whisk to combine. Add a few ladlefuls of soup to the cheese mixture and whisk until smooth. While whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream (the yolks will thicken the soup somewhat). Remove the pot from the heat and whisk for 1 minute more (if you keep it over the heat too long, the yolks may curdle). Taste the soup and season with salt and pepper as needed. Serve immediately, with a drizzle of olive oil over each portion.
Load Comments

Recommended from Chowhound

How to Make Your Sugar Cookies Taste Better
Guides

How to Make Your Sugar Cookies Taste Better

by Amy Sowder | Sugar cookies often look prettier than they taste. Now that's not right. With cookie season well under...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

11 Gluten-Free Cookie Recipes for the Holidays
Recipe Round-Ups

11 Gluten-Free Cookie Recipes for the Holidays

by Vanessa Simmons | Christmas cookies, holiday cookies, winter treats—whatever you want to call them, they used to be...