Today is my Mom’s birthday. I thought about making a dessert to celebrate the occasion but my mom isn’t much of a dessert person. She’s much more inclined to reach for something savory – she’s notorious for eating a bowl of soup instead of dessert. So I made soup.
Her love of soup is is something she’s passed down to me. It’s gotten a little cooler in Dallas and I’ve been making all kinds of comforting, liquid concoctions. My personal favorite right now is garlic soup – or as it’s known in Provence, aigo boulido. Quite simply, it’s a soup made from boiled water and garlic. It’s so basic, yet so comforting, flavorful, and versatile. I’ve been making a pot for lunch everyday – sometimes using the broth to poach eggs, throwing in brown rice, simmering fresh veggies in the rich broth, or eating it simply with a little fresh grated parmesan cheese. Traditionally, the soup is ladled on top of bread, which is delicious. I rarely have gluten-free bread around, though, and find this soup just as enticing without it.
This soup is one of Provence’s oldest culinary traditions – they say l’aigo boulido suavo lo vito. Garlic soup saves one’s life.
So does the love of a good mom.
On this very special day, I’m celebrating my Mom and all the ways she’s blessed my life. I’m grateful for:
- the loving dedication she consistently gave our family from the nightly made-from-scratch meals to the endless volunteer hours at our school
- all I’ve learned from her about how to maintain a home, grocery shop, juggle birthdays, holidays, time, and money
- the sense of family she continues to insist on, even when my sisters and I have all grown up and are on our own
- the example she sets by always showing up to help others, whether it’s in our family, at work, or in her community
- the wonderful friendship and openness we have today that only grows better with time
Happy birthday, Mom. I love you.
Today is day 4 of Fall Festival 2009. Link your fall recipe at Life as a MOM’s Ultimate Recipe Swap or just stop by and say hello – Jessica is giving away The Autumn Book by Susan Branch to one lucky participant.
This recipe is adapted from Larousse Gastronomique.
- 5 cups water
- 1/2 teaspoon kosher salt
- 6 cloves of garlic, minced
- 4 fresh sage leaves
- 1 medium bay leaf
- 1 sprig of thyme
- 1 egg, lightly beaten
- 1 tablespoon flat leaf parsley, chopped
- Place water, salt, garlic, sage, bay leaf, and thyme in a large saucepan. Bring to a boil then reduce to a simmer for 15 minutes.
- Remove a ladle full of soup and place it in a bowl to cool slightly. Once cooled, add it to the egg while whisking. While whisking the soup, pour in the egg mixture.
- Remove sage leaves, bay leaf, and thyme sprig. Ladle into bowls and sprinkle with parsley. Serve immediately.