I was dying every time the beans made an appearance and the mysterious music returned. So funny! The soup looked delicious! Glad to see u slurping every last drop up at the end of the video!
That clip you left in was hysterical just so much was happening and you just constantly taking the strainer away from the bowl 😂 leaving that in was a good choice no matter how embarrassing it was SO funny 😂
I actually had tears running down my face from laughter when the beans sequence happened I especially loved the one bean that escaped and went flying onto the counter as you said "uhhh...200 and what is it?"
I’m literally sitting here eating a bowl of this magnificent soup thanks to you, Jamie. I’ve enjoyed cooking for many years but this got past my radar. It’s now at the top of my favourites list. That Pistou is magical. I so love your channel because you’re a joy to watch and I learn all these fantastic new recipes.Thanks from lockdown in Ontario❣️ Edit: Forgot to say that I used black beans cuz that’s what I had, I don’t know if that’s blasphemous but it was delicious.
This may be my favorite yet, although I’m not watching in any particular order. I laughed so damn hard. Thank you, thank you! The soup looked really good, btw.
I wish I had found your channel last year when my family had a French foreign exchange student. I would have loved making some of these recipes with her and to hear her take on how French they really were.
I just made and ate this soup - so delicious!! I really enjoyed watching you make it! So funny to watch someone in the kitchen that mirrors my own experiences
I've made it as you showed and it was just AMAZING. Not only the taste itself but also the feeling of the body was so good. Thank you so much for inspiration!
I had made that mistake with beans... glad you saved them 🤭.. and I never use garlic mincer.. because it real pain to squeze it and to clean it after. I just grate it on the finest grater.. a lot easier and quicker
I'm really starting to get into your videos, not sure how many there are or how long you have been posting. Would like to see some earlier videos just to see how much you have improved. I'm pretty good in the kitchen but to create what you do take a challenge in a half. Great work
Bless your heart! I am so glad you left that in. I do love you Hun. I cannot say anything negitive, because I too cannot do anything without making a mess. You do make it so real and so entertaining. Keep going baby, Ill watch and be proud.
Seconded! I’ve had my Swing-Away for 25 years now and have never needed another. I also use mine in the vertical position only, never the horizontal like he did with the tomatoes.
Love your channel ❤ because I cook👩🍳 just like you, 😆 getting my kitchen messy, cut vegetables like you, throw ingredients in the pot, no measuring spoon for spices 🤗 just eye ball it & having fun! Oh yeah, praying 🙏 it comes out tasty 🤔 AND.. It does 👌😁 Thank you for being so down to earth!! Watching from Hawaii ... 🏝 🌞 🏄♀️🤙
This is gold! I’ve fought with a bean can in the past too and I lost so I get it!! I especially loved the potential cooking tantrum that was simmering as you figured out what to do. Bean juices everywhere 😂 I’m always amazed at how clean you get the kitchen when it’s tasting time. I would have burned down the house so many times rather than cleaning it by now. You are priceless ❤
i love this video because my grandma use to make this soup for us every time we visited. she'd make pistou in the summer with basil from her garden and freeze it
I learned to make pistou from my friend Sophie in Provence, couple of cocktail tomatoes, garlic, fresh basil, olive oil, pecorino or parmesan - measurements not so important - all my friends in Sweden do it now.... to pasta... this soup I only heard of. Looks good though!!!
Ina makes a similar soup, Provencal Vegetable Soup. Really good and hearty. Going to try this one. If you used a whisk when blending the Pistou, it works better than a wooden spoon!
Jamie I was inspired to make this recipe during a snow storm and your reaction to the soup ACCURATE. Paired with a bacon, egg, and cheddar sandwich with chipotle ketchup. With honey lavender coffee. Perfect brunch❤
The way to open those tin cans with the tab without breaking the tab off is to tilt the tab so that the part of the tab nearest the rim of the can pushes *down into the can*, and only then pull up on the tab. If you just try to pull up on the tab it will break off. Same thing for canned sardines, oysters, etc.
Love Julia, love you! Love watching you. It’s reassuring to see you go through the same baffling shit I experience following Julia’s wonderful recipes. Thank you so much for your videos. I laugh till I cry.
Love watching your adventures in the kitchen! Always am excited when I see you've posted a new one. This one seemed fraught with calamities, but it came out beautifully in the end...bravo! Will have to give this a whirl. : )
Great video! I watched it and made the soup today 😁 really delicious! Measuring diced vegetables with cups is a bit weird, but the result is totally worth it
"White beans" does nor merely refer to beans which are white in colour. Julia is likely referring to either white navy beans or (given the source of the recipe) she might be referring to cassoulet (ie - haricot tarbais), which are a specific type of french bean that's very often used in soups and casseroles (such as the dish which they get their namesake from). They have a much softer and creamier texture and won't be as starchy as the kidney beans you're using.
This seemed super underwhelming until that final step when you mixed in the pistou and plated - then it turned into an amazing dish I'll definitely consider making
Get a safety can opener. My favorite is the Kuhn Rikon Auto Safety Master Opener. A little odd to get used to but it never needs to be cleaned since it never makes contact with the can contents and the lid always comes off but doesn't fall into the can
I make something like this with vermicelli instead of the spaghetti. A bit lighter in carb delivery, but still a very hardy dish overall. (I use the coiled vermicelli) Try it! 😊
Adding fresh basil would take it to another level. That the reason you should add the soup to the in the bowl. The basil looses it's punch when is cooked....using it fresh changes the experience.
The entire thing with the beans had me in tears. It felt like a Monty Python skit.
I was dying every time the beans made an appearance and the mysterious music returned. So funny! The soup looked delicious! Glad to see u slurping every last drop up at the end of the video!
Me too. My stomach hurt at some point because I was laughing so much.
I know! He cooks like I do! I cannot handle it 😂🤣😂🤣
The half-second of spooky music as he briefly added the beans took me out. 😂
I thought I was a messy cook until I started watching you. You are pure chaos. I live for it. It is nice to know I am not the only one.
Too messy for me and also the green bean not cooked enough in my view and the tomato at the end + all that garlic...doesn't remind me of Julia at all.
Yes he's so messy that I hope he cleans up before his spouse gets home, unless he or she is handling the camera.
I am by far the messiest and need to evict myself from my own kitchen
That looked like a way more work than was actually required haha
@@mommam.6101 I think they're on tripods lol
I literally am crying from laughing so hard. Those damn beans. The bean water is everywhere. OMG, thank you ~ Jamie for my most excellent laugh.
Chrippies. I re-watched it and forgot I already said it was hilarious. Still made me laugh so hard that I had tears in my eyes. Thanks again, Jamie!
You were definitely in the Twilight Zone with the beans! LOL Too funny!!
Thank you for leaving that outtake clip in its entirety. Made me lol
I have never laughed so hard at beans.... This has made my entire year. When I cook beans from now hence forth imma think of Jamie tripping
That clip you left in was hysterical just so much was happening and you just constantly taking the strainer away from the bowl 😂 leaving that in was a good choice no matter how embarrassing it was SO funny 😂
Even though the ‘Me and Julia Child recipes’ series has been done before, I’m loving the modern twist on this.❤️
all the credit to the blog/movie that started it all.. I just thought it would make for a good youtube show too. I'm glad you like it!
@@antichef I love it❤️
I actually had tears running down my face from laughter when the beans sequence happened I especially loved the one bean that escaped and went flying onto the counter as you said "uhhh...200 and what is it?"
I loved that the beans had their own music...
It’s always a good day when you post.
Love to hear that.. thank you!
amen!
I love this guy he's down to earth and is adorable during his endeavors in the kitchen.
You should try this again one day with fresh basil. It really makes a difference.
An enormous difference!
Looks like the perfect winter comfort food to me thanks I’m going to make it (whispering) “but with fresh basil and heirloom white beans “
Oh my gosh Jamie you have such a creative mind how you came up with the music for the beans and tomatoes . Omgsh. Love it.
I swear watching you cook is so distressing sometimes I gotta pause and process… thank you for this 🤣🤣
I’m literally sitting here eating a bowl of this magnificent soup thanks to you, Jamie. I’ve enjoyed cooking for many years but this got past my radar. It’s now at the top of my favourites list. That Pistou is magical. I so love your channel because you’re a joy to watch and I learn all these fantastic new recipes.Thanks from lockdown in Ontario❣️
Edit: Forgot to say that I used black beans cuz that’s what I had, I don’t know if that’s blasphemous but it was delicious.
Soup is definitely a meal. I live in a state that gets cold and when that snow and cold hits I make soup at least once a week and eat it for days.
This may be my favorite yet, although I’m not watching in any particular order. I laughed so damn hard. Thank you, thank you! The soup looked really good, btw.
WHEN MY CHILDREN WERE LEARNING TO COOK, I THOUGHT THEY WERE MESSY. OMG JAMIE YOU ARE SOMETHING ELSE! So much fun watching you! 😂🤣😂🤣😂🤣
I wish I had found your channel last year when my family had a French foreign exchange student. I would have loved making some of these recipes with her and to hear her take on how French they really were.
This is my fave episode I've seen so far, I think. It has its own horror theme!
Love your videos! I think your kitchen mis-adventures are hilarious and it always works out at the end of they day.
I think this is the most entertaining one yet! I am dying with the bean music and the happy music for the garlic. LOL.😆😆😆
I just made and ate this soup - so delicious!! I really enjoyed watching you make it! So funny to watch someone in the kitchen that mirrors my own experiences
I've made it as you showed and it was just AMAZING. Not only the taste itself but also the feeling of the body was so good. Thank you so much for inspiration!
I am high and laughing my ass off at the Bean Shenanigans.
Your bean fiasco at 2:39 was one of the funniest and confusing things I've seen all week.😂🤣
OMG 😂😂😂😂😂 the bean dilemma is epic! Loved it!
the music 😂😂😂 looks amazing jamie!
I knew Julia, and she would get such a hoot out of you reproducing her recipes!
How did you know Julia?
Another gem, Jamie and I think my liver might just have ruptured from laughing so hard while you were trying to drain the canned beans 🤗😂😂😂😘
Thank you, Patrick!! 🫘
@@antichef lol...you're very welcome, Jamie!! 🤗...please, please keep channeling the great JC; you've really hit on something there! :)
I wanted to rescue you when the aquafaba started flying. Poor baby! I admit I snorted and giggled. You are undaunted and you soldier on!
I had made that mistake with beans... glad you saved them 🤭.. and I never use garlic mincer.. because it real pain to squeze it and to clean it after. I just grate it on the finest grater.. a lot easier and quicker
I'm really starting to get into your videos, not sure how many there are or how long you have been posting. Would like to see some earlier videos just to see how much you have improved. I'm pretty good in the kitchen but to create what you do take a challenge in a half. Great work
I think Green Pancakes is where it started. He was in Canada then, then he’s in Belgium, then London - adds a bit of extra fun to it all
I've fallen in love with your channel. You and Julia, man.
Amazing.
The beans.....I laughed so hard, tears squirting!
Bless your heart! I am so glad you left that in. I do love you Hun.
I cannot say anything negitive, because I too cannot do anything without making a mess.
You do make it so real and so entertaining. Keep going baby, Ill watch and be proud.
That looked so good!
Please buy a swing away can opener. You will love it.
Seconded! I’ve had my Swing-Away for 25 years now and have never needed another. I also use mine in the vertical position only, never the horizontal like he did with the tomatoes.
Love your channel ❤ because I cook👩🍳 just like you, 😆 getting my kitchen messy, cut vegetables like you, throw ingredients in the pot, no measuring spoon for spices 🤗 just eye ball it & having fun! Oh yeah, praying 🙏 it comes out tasty 🤔
AND.. It does 👌😁
Thank you for being so down to earth!!
Watching from Hawaii ...
🏝 🌞 🏄♀️🤙
hahaha the ominous music during the aloof part was fantastic.
Oh man, I LOST it at the slow-mo onion spinning to its death (with the eerie drone to accompany it, no less) 😂
I love a good Vegetable soup
This is gold! I’ve fought with a bean can in the past too and I lost so I get it!! I especially loved the potential cooking tantrum that was simmering as you figured out what to do. Bean juices everywhere 😂
I’m always amazed at how clean you get the kitchen when it’s tasting time. I would have burned down the house so many times rather than cleaning it by now. You are priceless ❤
I make vegetable soup a lot but I'm thinking I may try out Julia's recipe. OK, Jamie - inspire me!
First time when I watch one of those videos and actually want to try it for myself.
Very much appreciated the Inception Onion moment.
Nice hearty bowl of soup. Great knife skills
I'm making this tomorrow can't wait I think it's my first Julia Child's recipe.
I am always so happy that I am not the one cleaning up after you cook. But, love watching you cook all of her recipies.
Thanks to you I made this and it did not disappoint.
Lol the beans! That was so lovely. Lol
Dying @ the mess with the beans- relatable 😅
Love this one, Jamie!
i love this video because my grandma use to make this soup for us every time we visited. she'd make pistou in the summer with basil from her garden and freeze it
I enjoyed your videos with julia cookbook series，and your cooking skill improved so much，i m very impressed
Hey Jamie! Really loving these videos! It really inspired me to take on Julia's cookbook as well!
I learned to make pistou from my friend Sophie in Provence, couple of cocktail tomatoes, garlic, fresh basil, olive oil, pecorino or parmesan - measurements not so important - all my friends in Sweden do it now.... to pasta... this soup I only heard of. Looks good though!!!
You're great on this channel. Thanks for keeping it real. Be well.
Going to make it. Serving it with a rustic bread. Thanks jamie
That sounds and looks WONDERFUL!
The way you are making the recipe done ...it is just fun and full of life ....love it.....courage
Hey Jamie back again to extend my support love your videos man they always look good you'll get famous in no tume
3:07 okay this was hilarious! But also very relatable :D
I am enjoyed thank you 😂😂😂
Ina makes a similar soup, Provencal Vegetable Soup. Really good and hearty. Going to try this one. If you used a whisk when blending the Pistou, it works better than a wooden spoon!
Soupe au Pistou is a Provençal dish.
Jamie I was inspired to make this recipe during a snow storm and your reaction to the soup ACCURATE. Paired with a bacon, egg, and cheddar sandwich with chipotle ketchup. With honey lavender coffee. Perfect brunch❤
The way to open those tin cans with the tab without breaking the tab off is to tilt the tab so that the part of the tab nearest the rim of the can pushes *down into the can*, and only then pull up on the tab. If you just try to pull up on the tab it will break off. Same thing for canned sardines, oysters, etc.
this is legit one of my favourite dish but I've never made it myself. might try it out next summer!
I love this recipe and your videos make me so happy - thank you for creating this!!!
Oh the beans!!!
I'm a new subscriber to this channel, and these videos stress me out in the most delightful way. 😅
Good to have you here!! …and they stress me out too!
Love Julia, love you! Love watching you. It’s reassuring to see you go through the same baffling shit I experience following Julia’s wonderful recipes. Thank you so much for your videos. I laugh till I cry.
I am glad to learn that I am not the only one who has that trouble opening cans with a can opener.
Man the bean meltdown had me dying laughing.
Gonna have to try this.
I love this show!
Laughing so hard at the bean part. I think you're my soul animal
Love watching your adventures in the kitchen! Always am excited when I see you've posted a new one. This one seemed fraught with calamities, but it came out beautifully in the end...bravo! Will have to give this a whirl. : )
It looks so good I'm making tomorrow
Great video! I watched it and made the soup today 😁 really delicious! Measuring diced vegetables with cups is a bit weird, but the result is totally worth it
Bon appetit, says Julia
Not the beans being hilarious 😂
The legume music: I almost choked on my dinner! 😂
Yum!
lol. you had me rolling. i remember learning & some of my famous mess ups. lol
I gotta make this!
"White beans" does nor merely refer to beans which are white in colour. Julia is likely referring to either white navy beans or (given the source of the recipe) she might be referring to cassoulet (ie - haricot tarbais), which are a specific type of french bean that's very often used in soups and casseroles (such as the dish which they get their namesake from). They have a much softer and creamier texture and won't be as starchy as the kidney beans you're using.
I agree: kidney beans are the wrong kind of beans for this soup.
This seemed super underwhelming until that final step when you mixed in the pistou and plated - then it turned into an amazing dish I'll definitely consider making
Nice recipe! Thank you for the demonstration. It's almost 3am here in Chicago. I'll make today. I have all of the ingredients. Thanks again!
I wish i had this soup at this Moment!
YUM!!!!!
Thinkin about thos beans 👀
I came here to make sure this comment existed
Get a safety can opener. My favorite is the Kuhn Rikon Auto Safety Master Opener.
A little odd to get used to but it never needs to be cleaned since it never makes contact with the can contents and the lid always comes off but doesn't fall into the can
I really appreciate you leaving in the bean sequence. My goodness I laughed.
I make something like this with vermicelli instead of the spaghetti. A bit lighter in carb delivery, but still a very hardy dish overall.
(I use the coiled vermicelli)
Try it! 😊
I love your editing also! 👏 👏 👏
Adding fresh basil would take it to another level. That the reason you should add the soup to the in the bowl. The basil looses it's punch when is cooked....using it fresh changes the experience.
Danke!
Thank you!!