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Recipe for :

Garlic Soup

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"This soup is so fabulous everyone, so on a cold Winters day this is a really excellent easy choice to make".


2 tablespoons olive oil
24 cloves garlic, peeled
4 cups beef or chicken stock
1 bouquet garni
pinch of grated nutmeg
1 blade mace
salt pepper
3 egg yolks
6-8 slices bread

To finish:
chopped parsley
grated parmesan cheese

  • Heat the oil in large pan,add the whole garlic cloves and fry, without browning for 10 minutes.
  • Stir in the stock and add the bouquet garni, nutmeg and mace, and salt and pepper to taste. Bring to the boil, simmer, 20 minutes.
  • Blend the egg yolks with 2 tablespoons of the soup. Strain the remaining soup and return to the pan. Bring to the boil then remove from heat. Set aside 2 minutes.
  • Meanwhile, toast the bread on both sides and place in individual bowls.
  • Pour the egg yolk mixture into the soup, stirring constantly. Ladle into the bowls and serve at once, garnish with chopped parsley. Serve the parmesan cheese separately.

This soup is excellent for keeping the winter bugs away. This is a delicious soup and is surprisingly light in nature. Don´t be scared about the amount of garlic as you will see once you try the recipe.

Serves 6 - 8

Martin James