Julia Child's Garlic Soup (Aïgo Bouido) | Jamie & Julia
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- Опубліковано 15 жов 2024
- Garlic Soup, a comforting and healthy recipe from Julia Child. Aïgo Bouido, the provencal soup is packed full of garlic and herbs it will smell up the house (& breath) in the most delightful way. I'm making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". #juliachild
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I want to be a baker. I'm 14 year's old. If I become a professional chef I'll remember that you were the one to inspire me. Love from India :)
The best way to learn is to simply start doing it - don't be afraid to make mistakes, that's how we learn
Go get em, Tiana! You’ll make it happen!
Hell yeah go for it! Glad to hear you found a passion! 😁
❤
I believe in you^^
Watching you mow down, struggle and succeed through Julia's recipes while lightly crushing on you and admiring your determination in the face of aspic has been my new favorite UA-cam rabbit hole. You're so entertaining and fun to root for.
That was my grand-mother's winter soup. It is pronounced "I - Go - Bo - E - Dough" - It is Occitan for "Boiled Water" :-) - Sage is the "magic component" of that soup. It is said that if you have that soup once a week in the winter, you'll never get sick.
oooh that makes sense. Garlic is a really good immunity booster, to the point that its usually discouraged for people with autoimmune diseases to have it
Well, that translation neatly explains why this thing makes me wanna vote for "a beverage" option in "Is soup a meal or a beverage" discourse =)
No offence there, I'm just a fan of thick substantial dishes including soups, so my perspective is very biased.
@@Lonely_Moth Yes, it is a very liquidy soup that you would slurp from a bowl. But it is very versatile and can be a great soup base: Add pasta, rice, semolina or pureed potatoes to thicken it. :)
@@pjj-berkshire chicken noodles and potatoes carrots and celery
@@pjj-berkshire I just drink it out of a mug.
I have a soup tourine, my sister bought it for me for Christmas in the '70's :)
I can’t stop watching your Jamie & Julia shows. You’re great!
Chef John taught me a handy trick for peeling a lot of garlic. Put it all between two bowls and shake. The cloves just fall right out. Super convenient for recipes like this.
I love watching chef John too!
This is also a great 'master base soup' to use for vegan/vegetarian recipes. Add kale or spinach...or add ginger slices and thicken with cornstarch for a base for a an Egg drop soup. or to stay vegan use coconut milk (high fat stuff)...and mushrooms. Or to poach a chicken breast or game hen, or add cream or cornstarch to thicken for a base of a noodle soup.
This is amazing advice, thank you! All of the combos sound great
Made garlic soup once. Misread the recipe and went with 33 bulbs of garlic. Thankfully I noticed after I had roasted them, result was I had plenty of roasted garlic mash in the freezer, and a garlic soup.
I made this a few nights ago. It was easy, quick and delicious. It really made me feel good afterwards....5 starz!
Been making garlic soup for years… I roast my garlic first. People think it will taste like garlic and they’ll have to hide for a few days. As you now know, it takes on more of a nutty flavour. Great video.
I would definitely roast my garlic first. Unbeatable flavor!
I picked up Vol 1 and 2 of Mastering the art of french cooking after watching your series, I will have to try this one soon. If you want to start a new series you could do Italian version of Child and run with "Jamie and Marcella" Hazan - Essentials of Classic Italian Cooking.
Very interesting. I’ll make a note of that and look into it
Looks like he took your advice!!!
This seems perfect for a rainy day.
Amazing! I used to follow Julie’s from Nans books & missed this.
We do make our version w/ some heavy cream & leak but 2 bulb a for 25-32 cloves. Delicious I sprinkle my nutmeg & sometimes bacon bits garnish w/ chives
I’m all for garlic soup that contributes to spiritual health! Bravo!
I can't believe it said that in a Julia Child's book. That's so interesting and cool :D
It probably originally said 'Joie de vive' before translation
Just got the cookbook and decided to make this first. Followed along with you and the book and turned out great!! Thank you!! 👏🏼 on to the next!
I need to make this. I'm so glad I found your channel! I've been binge-watching your Jamie & Julia series for the past week. Can't get enough of it. It also makes me want to watch some of her old episodes.
Look up "Julia Child on PBS" on here for the episodes! There's a playlist too! Also one for "Baking with Julia".
My mom loved Julia, and when she and I went to go see Julie and Julia, I fell in love. I want to cook her book, but I don’t have the book, so.... I’m just gonna watch you do it lol thanks for cooking her recipes. I’m sure Julia would be proud
Thanks Sofia!! I try to match exactly to the book, so if you ever want to make one of her recipes and whatever I’m doing looks “fun (:|)” to you, follow along!
Used book stores carry The art of French cooking for a reasonable price.
If you cook her book, it probably won't taste too good
That looks good! On a cold day..
Love that you explained all the steps so well! I will definitely try this at home ❤️
That looks so good!!! And beautifully simple!
I was already making Garlic soup but you were a big help. Came out just about the same!
Love your videos, your humour and lack of knowledge makes your videos entertaining and real. Well done!
Winter is coming......and this will be part of it.
This seems easy enough to do...will try this tomorrow...it's winter time...
In the Dordogne, there's was? a tradition wit this soup, served in a wide shallow bowl. When finished, invert your spoon in the bowl, and cover it from your wine glass ( red, local, not refined) then drink the slightly warm, slightly garlicky wine from the bowl.
Why is this channel so addictive?:) So many cooking channels but this one…
I just made this, it’s so good! Your channel is great, keep it up:)
Keep them coming. You are my new favorite. Glad your channel is growing. It should!
In Bayonne (during the festival) you get served garlic soup in the early morning after being out partying all night. That’s how great it is!
(And fry some leftover sage in butter, add pepper and olive oil - great sauce for any stuffed pasta!)
thank you Jamie for this video ... I'm happy to watch them💙
I may have to try this the next time I go home. It sounds delicious.
Made this the other night and loved it! Thanks for sharing.
I love this man
looks great, will try!
Love garlic soup! Susan Spicer's recipe is incredible - especially yummy after a day or two in the fridge.
Order up! Love it!
You Rock Jamie!!! God bless
Jamie, I just found your channel the other week, and I've binge-watched the past couple of years! Dynamite channel...especially this series with JC & MTAOFC...the minute I saw this video, I ran to the grocery store to get a bunch of garlic...had all the other elements. OUTSTANDING soup!! I added shredded chicken & shredded lightly caramelized cabbage. In regard to the soup being good for spiritual health...yep, it's pretty damn Heavenly!! Thanks, Jamie, you totally rock! P.S.: I used 40 cloves of garlic and I kept them in the soup. Used the emulsion blender to cream it in the soup...Divine!!!
That's a great idea! I was thinking to myself "why not just leave the cloves in" but then I thought that even if they were chopped up nicely beforehand, the garlic pieces may end up either floating to the top or sinking to the bottom, either way not a good consistent soup with each spoonful. But the blending solves that perfectly. The garlic, once boiled, will no longer have that pungent spiciness, so there's no need to remove them for that, and if anything they just provide some extra fiber.
That was close from having to make everything again 😋 loved the idea of this simple recipe! I'll definitely try it!
That soup looks GOOD !!
Going to make this today
Looks amazing. Well done you!
Looks delicious
I loved this. Followed along and I have to say its divine. I think Ill make this every week
I came across your channel. You are GREAT. Luv it. Loves Julia and Julie. The movie. Always say I’m going to cook through a cookbook haven’t started it but love cookbooks.
I need to try making it this way. 😊
Garlic soup is amazing 🥰
I have been reading the books and I am lmao with the soup terrine as I had no clue what it was and of course I have it neither, thank you for preparing this, will update on the result, I am to make this tomorrow and I love garlic
Same!
@@katysegler8262 It was good af! what about you?
Very neat -- I was looking for a recipe to scrounge to do this weekend with maybe the chocolate souffle and this seems pretty great!
You missed a step. You're supposed to gently heat the soup after you add the egg until the soup becomes thickened, like you were making an egg custard for ice cream, but of course thinner. That's the point of adding the egg. Greek lemon soup is another egg thickened soup, called Avgolemono.
I am making this tomorrow night.
If you don't want to have to hunt for the herbs and spices, Try using a small patch of cheese cloth and make a small sack to put the herbs in, tying the top up with a long string and tie the end of the string to something outside of the soup. Sort of like a tea bag. It makes getting the herbs and spices easy to pull out.
You are inspiring me to take up more in cooking I'm already a pastry chef hut cooking is something u inspired me to take up more on
This is one of my favorite soups ❤️
Enjoyed, TYVM!
Thanks for the notification button actually! So I don’t feel I have to check anxiously because I’m afraid I’m gonna miss a video
Great video! 👍
1. Who needs a soup terrine when you have a bowl gremlin?
2. My heart seized when that bowl tipped & then I cracked up. Stupid gremlin. Can’t you see he needed a terrine?
3. I’m still laughing
Ayyyy nice, I made some 80s french guy's garlic soup recipe tonight and tomorrow I might give this a go
Any idea what a vegan might replace those egg yolks with?
@@matthillthehatmill8889 haven't tried it but maybe three tablespoons of ground flaxseed soaked in half a cup of water. Strain out the flax seed and add the fluids as you would add the egg yolks? Maybe throw in a tiny bit of extra virgin olive oil or vegan butter to bring up the richness when you do the taste check..?
@@matthillthehatmill8889 cyanide. its 100% vegan
Oh im making this
mmm scrumptious!
That was Madonia Bakery, yes?! Love that place. THE BEST cannolis
Thanks!
Thank you!
What edition of Mastering are you using? Mine says 2 quarts water, for example, though the commentary is the same. Mine is the 40th anniversary hardback, 2001
I'd love to see you do a video with Babish since you are both in NYC!
My Bronx landlady took me to Italian row on Arthur Avenue. Jesus, Mary and Joseph. "Mozarelle" made this morning. So soft and fresh. It's ok if it is an Italian baguette bakery (anyone here care if the French are incensed? I didn't think so.). If you can go, go. If you visit NYC, just ask "Arthur Avenue, Bronx?" and you will be guided to nirvana.
How to make such good things with that art of « à peu près » and still, it is good :D
Great.
Long time fan, Chef J. Keep up the GREAT work. Garlic is God.
Love your video . You've inspired the hubby and myself to try Julia's recipes. One question , do you find a big difference in boiling the bacon or is it just to eliminate some of the fat and salt ???
It helps get rid of the smoky flavor and IMO it is important for a lot of Julia's dishes. The French version of bacon (similar to pancetta) isn't smoked and the bacon smoke can really overpower delicate French dishes.
@@addersnap2885 So Ican I use pancetta instead of boiling bacon??
@@deborahhulseberg899 yes you can! Pancetta is not smoked so you will not need to boil it.
Vampires: *garlic allergy*
Me: Why am i having an intervention??!
The banner: Garlic Addiction
Well at least there won’t be any vampires within a 10km radius of you from now on.
Bon appetite , Jamie!
recipe requires a pinch of toothpaste
I’m from the Bronx, can’t place that bakery. Which one is it 🙁🙁🙁
Yay 2nd place medal for me!! Here Second. Like done ✅
✌🏻✌🏻
I make a variations of the NYT provencal garlic soup all the time. Even my kids love it. I brown garlic and sage in butter. Add water, simmer, salt. Toast bread, place in bowls, top with asiago cheese and a sunny side up runny eggs (for grown ups) or Japanese style omelette (for the kids). Pour broth over and enjoy 👍
Wow😊
4:58 introducing the wicked elegant millennial soup tureen!
did they remove the bell?
Sounds good. I might try this Julia's way and then I think I would update this recipe to use low-sodium chicken broth instead of water to add more flavor and probably cut back on the garlic. Some people get headaches from too much garlic.
Looks watery
Is it weird, that I don't get the term artisinal bread from the US? That's just normal/standard bread to me.
It’s because wonder bread/ sandwich bread became the norm after industrialization and WW1 because of its longer shelf life and ease of distribution. Crusty loaves came to be seen as a luxury item. Source: im USAmerican with some knowledge of food history lol
My mom is a soup fanatic and loves garlic. Always makes the same thing and could switch it up lol. I want to show her this but she isn't big on eggs. Anyone know how necessary they are here? Or maybe a substitute for richness or whatever it is it's used for? Thanks for the video if you see this. Your fantastic as are your fans here. A lot of positivity :D
Without the eggs it was a bit “brothy”, so I think it will need something to enrich it. Milk maybe? You could toy around with it and see what happens, it doesn’t take long to put together. And the positivity is amazing from my viewers. It’s a generally a warm and helpful community, so maybe someone else can chime in here and help.
@@antichef Thank you so much! Milk is a great idea. Yum! Looking forward to it lol. That's so awesome. That says a lot about you as even the nicest people get a ton of mean trolls. Online life lol. So grateful to have found your channel! :D
there is a variation on this recipe in the book, instead of eggs you just cook potatoes with the garlic, to make it less brothy. It's good too
@@Em-qw3ny Brilliant! Thank you, Em! :D
can u do shrimp bisque next
It looks delicious but it also looks a little thin… I wonder if it could be thickened somehow to be a little hardier… Any comments or suggestions from anyone would be appreciated thank you… Still going to try it!
Now that is a major freakin ladle.
Considering the soup is strained, could you just crush the whole garlic clove with a knife and throw it into the pot, skin still on 🤔
no butter?
Something very confusing about this recipe. The British version of the book, which it looks like you have, says 3 pints, where as the American text says 2 Quarts. It looks like you’ve assumed 3 American pints which is 1410mls, where as British pints would be 1710mls. However 2 quarts is 1892ml.
As the text in the British version from Particular Books publishing changes “Servantless American cook” to just “Servantless cook”, as well as a few other changes I’ve noticed (Skillet to Frying Pan, Pinsler to lager) I would say it’s safe to assume the version you have is using British pints, but still annoyingly different to Julia’s original recipes.
Oooo...my bad. I used 3 American pints. Loved the way it came out, though.
Garlic soup? That's something I'm not familiar with but now I think I need to get familiar with. Seems kind of watery though.
I made this as a kid and it was to strong. On the plus side, no one in my family had the flu afterwards 😅
Anyone else have a heart attack when he almost spilled the bowl?!
no. seek a cardiologist immediately.
I was stymied by “squeezing the juice out of the garlic” in the recipe but somehow Jamie knew....
Fancy.
I just watched 6 of these in a row. I feel like we are dating
Inthink you should have put the soup back on heat until the yolks make it thick, no cooking! It is called „legieren“ in german.
Bc I can never cook a recipe as is. I’d probably roast another half head of garlic and put that in the stock and also I like this soup to be creamier so I’d probably add a bit of cream to it. But this sounds good
where are receipe?
Did he just boil garlic cloves instead of smashing them and probably saving time?
I appreciate your contribution, soups are too often overlooked. That is not a French recipe I've lived in France for 30+ years and eaten and cooked for 50+. French does not use that accent above the i. The title looks more Portuguese to me. Nothing wrong with that, great food there. Now let me give you a secret, learn't in France. If someone eating has a delicate stomache or you don't want to overpower a meeting with garlic afterwards you slice the garlic cloves vertically and remove the core (which is where the new shoot will sprout).
Honestly, I no longer take the time to blanch and peel my garlic since I strain it anyway.