Julia Child's Garlic Soup (Aïgo Bouido) | Jamie & Julia 

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 :)

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 RU-vid 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.

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.

I can’t stop watching your Jamie & Julia shows. You’re great!

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.

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.

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 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 have a soup tourine, my sister bought it for me for Christmas in the '70's :)

I’m all for garlic soup that contributes to spiritual health! Bravo!

This seems perfect for a rainy day.

in all seriousness this looks gorgeous and so satisfying

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 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.

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!)

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!

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

Love that you explained all the steps so well! I will definitely try this at home ❤️

That was close from having to make everything again 😋 loved the idea of this simple recipe! I'll definitely try it!

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.

Keep them coming. You are my new favorite. Glad your channel is growing. It should!

Love your videos, your humour and lack of knowledge makes your videos entertaining and real. Well done!

thank you Jamie for this video ... I'm happy to watch them💙

Winter is coming......and this will be part of it.

That looks good! On a cold day..

Made this the other night and loved it! Thanks for sharing.

I may have to try this the next time I go home. It sounds delicious.

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

Very neat -- I was looking for a recipe to scrounge to do this weekend with maybe the chocolate souffle and this seems pretty great!

That looks so good!!! And beautifully simple!

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 loved this. Followed along and I have to say its divine. I think Ill make this every week

Why is this channel so addictive?:) So many cooking channels but this one…

I was already making Garlic soup but you were a big help. Came out just about the same!

This is one of my favorite soups ❤️

Love garlic soup! Susan Spicer's recipe is incredible - especially yummy after a day or two in the fridge.

Looks amazing. Well done you!

I just made this, it’s so good! Your channel is great, keep it up:)

You Rock Jamie!!! God bless

Order up! Love it!

This seems easy enough to do...will try this tomorrow...it's winter time...

That soup looks GOOD !!

looks great, will try!

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!!!

I need to try making it this way. 😊

I love this man

Garlic soup is amazing 🥰

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.

Going to make this today

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

Enjoyed, TYVM!

mmm scrumptious!

Great video! 👍

Wow😊

Thanks!

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.

good soup 👌🏻

That was Madonia Bakery, yes?! Love that place. THE BEST cannolis

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.

Ayyyy nice, I made some 80s french guy's garlic soup recipe tonight and tomorrow I might give this a go

Oh im making this

Long time fan, Chef J. Keep up the GREAT work. Garlic is God.

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

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 ???

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 👍

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

Looks watery

Yay 2nd place medal for me!! Here Second. Like done ✅

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

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

Well at least there won’t be any vampires within a 10km radius of you from now on. Bon appetite , Jamie!

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!

Anyone else have a heart attack when he almost spilled the bowl?!

I’m from the Bronx, can’t place that bakery. Which one is it 🙁🙁🙁

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 🤔

I made this as a kid and it was to strong. On the plus side, no one in my family had the flu afterwards 😅

did they remove the bell?

4:58 introducing the wicked elegant millennial soup tureen!

Is it weird, that I don't get the term artisinal bread from the US? That's just normal/standard bread to me.

Vampires: *garlic allergy* Me: Why am i having an intervention??! The banner: Garlic Addiction

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.

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

Fancy.

I was stymied by “squeezing the juice out of the garlic” in the recipe but somehow Jamie knew....

no butter?

Now that is a major freakin ladle.

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.

where are receipe?

I just watched 6 of these in a row. I feel like we are dating

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.

Did he just boil garlic cloves instead of smashing them and probably saving time?

Honestly, I no longer take the time to blanch and peel my garlic since I strain it anyway.

Inthink you should have put the soup back on heat until the yolks make it thick, no cooking! It is called „legieren“ in german.