Roasted Garlic Soup (Aigo Boulido) with Shrimp
Serves: 4
Preparation time: 90 min.
This is a more refined version of the well known Provençal soup "l'Aigo Boulido", literally garlic boiled in water. A house remedy for convalescents, including those with a hangover. The delicate soup is comforting, fragrance of the garlic inviting. Roasted garlic mellows in taste after it has been cooked, loosing its raw sharpness completely. The added touch of toasted bread decked with shrimps converts this humble dish into a memorable one.
Aigo Boulido is one of the traditional dishes in the Provence served on New Year' Eve.
Ingredients:
- 4 large garlic heads, preferably purple garlic, skin left on
- 4 tbsp extra virgin olive oil
- 2 tbsp of flour
- 4 cups (about 1 liter) chicken stock
- 1 twig of fresh thyme or Italian parsley
- salt and freshly ground pepper
- 4 slices of French bread
- 16 shrimps
Preparation:
Preheat oven 180°C (360°F).
Cut garlic heads in the horizontal. You will have 2 halves, one top and one bottom.
Oil an oven proof baking dish with 4 tbsp of olive oil and place the garlic halves cut side down in the dish and roast it for about 1 hour or until garlic is soft and nicely browned. You should be able to remove the garlic skin easily by pressing out a bit to loose the cloves. If they do not come out on its own, use a little knife to "liberate" them. Set them aside in a large saucepan. Add 2 tbsp of flour to the baking dish in which you roasted the garlic previously and "mop it" off. The olive oil left in the baking dish is rich in garlic flavor and should not be wasted. Add olive oil-flour mix to the roasted garlic in the saucepan.
Mash garlic and flour with the back of a wooden spoon to what resembles a "roux". Sauté it a few minutes further, about 3-4 minutes stirring constantly to remove the floury taste of the "roux".
Bring the chicken stock to a boil and add little by little to the garlic mix while stirring to avoid lumping. When it comes to a boil reduce heat to low and add the thyme twig or Italian parsley. Simmer soup for about 30 minutes. Remove the thyme or parsley twig. If you prefer a more creamier soup run it through the blender and add a little more stock or water to thin it up. Add the shrimp and cook them until they turn pink, about 3-4 minutes.
Toast the French bread. To serve, ladle the soup into 4 soup plates, top it with toast bread decked with 4 shrimps.