I absolutely loooooooove garlic. It is my favorite ingredient to use so the combination of soup and garlic? Perfect! I substituted using homemade vegetable broth instead of the water for a bit more flavor, but you could do either. I also tripled the garlic! This recipe has been modified from The New York Times.
Serves two – four depending on course
10 garlic cloves, minced, plus 1 garlic clove, cut in half
Salt to taste
1 bay leaf
¼ teaspoon dried thyme, or a few sprigs fresh thyme (if using fresh, tie the sprigs together with twine)
½ cup pasta like elbow macaroni, orecchiette or fusilli
1 cup frozen peas
4 – 8 slices baguette, lightly toasted (2 per person)
2 large eggs, beaten
1 tablespoon extra-virgin olive oil
Ground pepper to taste
2 tablespoons chopped fresh parsley
2 to 3 tablespoons freshly grated Parmesan or Gruyère cheese (I used both!)
Preparation: Bring 6 cups of vegetable broth or chicken stock (or water) to a boil in a dutch oven. Add minced garlic, salt, bay leaf and tied thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs.
Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn’t stick to the bottom of the pot. Add peas and simmer 5 minutes.
Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together. If you don’t know how to temper eggs, click here.
Turn off heat under soup and carefully stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle both cheeses over the top and serve.