Garlic soup - aigo boulido with sage and bread

Ingredients

Directions

1. 1

   Wash meat for the broth. Halve the onion crosswise and fry the cut surfaces in a pan without fat. Peel or clean the soup greens, wash and roughly dice them. Put meat and soup vegetables into the pot, cover with salted water.

2. 2

   Wash the herbs and shake dry. Add bay leaf, thyme, rosemary and 4 sage leaves to the meat. Bring to the boil and simmer for about 2 hours. In the meantime, skim off boiling egg white foam with a skimmer.

3. 3

   Remove meat from the broth, remove from the bone and cut into cubes. Pour stock through a fine sieve. Coarsely grate the cheese and distribute evenly on the slices of bread. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes.

4. 4

   Peel the garlic and cut into fine slices. Heat the oil in a pot. Roast the garlic for about 2 minutes while turning. Measure the stock and if necessary fill up to 1 litre with water. Pour into the pot and bring to the boil.

5. 5

   Take the pot off the stove. Cut 4 sage leaves into fine strips. Whisk egg yolk and cream. Pour into the hot, non-boiling soup while stirring. Add sage and meat. Season to taste with salt and pepper.

6. 6

   Possibly put bread on top of the soup.