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Côte d'Azur Cure-All Soup Recipe
Côte d’Azur Cure-All Soup
Difficulty: Easy | Total Time: About 1 hr | Makes: 6 servings

This cold-weather soup, featured in cookbook author/Francophile Dorie Greenspan’s Around My French Table, is described as Provence’s version of America’s chicken soup. This simple, subtle garlic concoction is used to cure colds, as well as the more common hangover. Dorie likes to start with three eggs yolks, adding as many as three more. We made it several times and settled on the richer version with the full six. Use the leftover whites for chocolate mousse, another great cure-all.

This recipe was featured as part of our hangover food photo gallery.

INGREDIENTS
  • 10 medium garlic cloves (about 1 large head), peeled
  • 6 fresh sage leaves
  • 2 bay leaves
  • 2 large thyme sprigs
  • 6 cups water, or 3 cups water and 3 cups chicken or vegetable broth
  • 1 teaspoon kosher salt, plus more as needed
  • 6 large egg yolks
  • 1 cup finely grated Parmesan cheese (about 3 ounces)
  • Freshly ground black pepper
  • Extra-virgin olive oil, for serving
INSTRUCTIONS
  1. Halve each garlic clove and remove the germ in the center; discard the germ. Thinly slice the garlic and place in a large saucepan.
  2. Tie the sage, bay leaves, and thyme together with butcher’s twine, or bundle them in a piece of cheesecloth tied closed with twine. Place the herb bundle in the saucepan, along with the water (or water and broth) and the measured salt. Bring to a boil over high heat, reduce the heat to low, and simmer gently for 30 minutes. Discard the herb bundle, keeping the broth at a simmer.
  3. Place the yolks and cheese in a medium bowl and whisk to combine. Add a few ladlefuls of soup to the cheese mixture and whisk until smooth. While whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream (the yolks will thicken the soup somewhat). Remove the pot from the heat and whisk for 1 minute more (if you keep it over the heat too long, the yolks may curdle). Taste the soup and season with salt and pepper as needed. Serve immediately, with a drizzle of olive oil over each portion.
    Write a review | 14 Reviews
  • Côte d’Azur Cure-All Soup Recipe
    5

    I really like this recipe! I love the taste of garlic, the spices where very tasty and I felt better, not all better, but better almost instantly.

  • i make this whenever i have a cold, and low and behold, im now working in a school and have caught my first one...making this TONIGHT, its delicious. And not overpoweringly garlicky.

    Audra
    www.oneloudlemon.blogspot.com

  • always make this when i have a cold and low and behold, im working in a school now and it looks like ive caught my first this year. making this TONIGHT!

    audra
    www.oneloudlemon.blogspot.com

  • pretty good, but i used kraft parm since that was all i had in the house - big mistake! it was way too much cheese, and the poor quality affected the flavor... my mistake!

  • sexyLAMBCHOPx, because Egg Beaters are made only from egg whites, I can't recommend subbing out the yolks. They are used here to slightly thicken the soup and also offer mouth feel and a heartiness that whites can't replicate. You could give it a try, I don't think it would taste bad, but it really would be a different soup.

    Amy Wisniewski, CHOW test kitchen

  • Do you think replacing the eggs with Egg Beaters would work?

  • I took cholesterol meds for 20 years thenI found out about green drinks (juiced green vegtables), Dr Natura Colonix detox program and eating oat meal almost every day. I am now off the meds over 1 year and my cholesterol is at low normal levels

  • Consumed cholesterol isn't proportional to total blood cholesterol. That is a factor of liver metabolism, and overall fat ingestion over time. I wouldn't eat this every day, but it is definitely going on my menu soon.

  • Sounds like about six servings, so all that cholesterol is only one yolk per serving. Get over it.

  • How about the CHOLESTEROL!!!!!!!!!!!!!!!!! in all those egg yolks!!!

  • This is a yummy, super-easy soup to make. I might, next time, blend the garlic into the soup before adding the egg, and float a big crouton on top with gruyere melted on it.

  • Wow, sounds good. Sounds a lot better than say, menudo.

  • SO trying this over the holidays!

  • Hmm this is close to the hang over soup we use to make the Greek Agvolemeno.

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