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Mediterranean Garlic Soup Recipe


Cloves from 3 heads of McFadden Farm Garlic, separated and crushed 
3 quarts water 
2 teaspoons salt 
½ teaspoon pepper, freshly ground 
2 teaspoons McFadden Farm oregano 
2 teaspoons McFadden Farm thyme 
¼ cup olive oil 
3 eggs yolks 
8 slices French bread, toasted 
1 cup Parmesan cheese, grated 


Combine the first nine ingredients in a large saucepan, bring to a boil and simmer covered for 30 minutes. Strain through a coarse sieve into a bowl, then return soup to the saucepan and set over a very low heat. Whisk the egg yolks in a serving bowl or soup tureen. Add oil in a slow thin stream while whisking until the mixture is thick and smooth. Gradually beat a cup of the hot soup into the egg yolk mixture. Whisk in the rest of the soup. Serve immediately, garnish with the bread and cheese. Serves 8.