Blackened garlic soup
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Ingredients
olive oil
1 egg yolk
3-4 large garlic cloves
250ml of water
2-3 sage leaves
sea salt
black pepper
Method
The cloves should still have their papery skins on them before you char them. Simply fry them on a dry frying pan or grill them until the outside skins turn black. Set aside.
Boil garlic cloves in the water for around 30 minutes. Beat the oil and egg yolk together in a little bowl. Remove the garlic from their skins and crush the cloves. Add the crushed garlic back into the broth along with the sage leaves. Add a tablespoon of the broth to the egg emulsion, beating vigorously and then pour this into the broth, whisking until the soup is creamy. Season with sea salt and black pepper.
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