Pied-Noir garlic soup

Pied-Noir garlic soup

Soupe à l’ail

By
From
Hazana
Serves
4
Photographer
Mowie Kay

The term Pied-Noir originally referred to French colonizers in Algeria in the nineteenth century, but later it was applied to anyone of French, Italian, Spanish or Portuguese origin (most of whom were Jewish) living in the Maghreb. A similar soup to this one, but without the vermicelli and cheese – called sopa de maimonedes – is made by the Jews of Andalusia.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
8 garlic cloves, finely chopped
1 litre hot water
75g vermicelli
salt
freshly ground black pepper
2 egg yolks
50g grated gruyère cheese

Method

  1. Heat the olive oil in a large saucepan and cook the garlic over a moderate heat for 1–2 minutes without browning. Add the hot water and bring to the boil. Cover and simmer for 10 minutes, then bring back to the boil. When the soup is boiling, add the vermicelli and season with salt and pepper, then cook for a further 10 minutes or until the vermicelli is tender but still firm.
  2. Beat the egg yolks in a small bowl and gradually add a ladleful of the hot soup, stirring constantly. Return to the pan and mix well. Heat thoroughly, but do not let the soup boil or it will curdle. Stir in the grated cheese and serve at once.
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