In an episode of "The French Chef" tv series titled, "Steak Dinner For Four in Half an Hour," Julia Child introduced young Food Guy Greg Patent to a deceptively simple recipe for Aigo bouido, Provençal garlic soup. When Other Food Guy Jon Jackson encountered the same recipe in one of Child's cookbooks, he was taken aback by the first ingredient. "Two HEADS of garlic?!"
Yes, indeed. This sweet and delicious soup features two heads of garlic, fresh herbs, cloves, three egg yolks and olive oil.