I want to be a baker. I'm 14 year's old. If I become a professional chef I'll remember that you were the one to inspire me. Love from India :)

@matthillthehatmill8889

2 жыл бұрын

The best way to learn is to simply start doing it - don't be afraid to make mistakes, that's how we learn

@antichef

2 жыл бұрын

Go get em, Tiana! You’ll make it happen!

@iamwooth1729

Жыл бұрын

Hell yeah go for it! Glad to hear you found a passion! 😁

@lisaprobyn5874

Жыл бұрын

❤

@viviscera7551

Жыл бұрын

I believe in you^^

Watching you mow down, struggle and succeed through Julia's recipes while lightly crushing on you and admiring your determination in the face of aspic has been my new favorite KZread rabbit hole. You're so entertaining and fun to root for.

That was my grand-mother's winter soup. It is pronounced "I - Go - Bo - E - Dough" - It is Occitan for "Boiled Water" :-) - Sage is the "magic component" of that soup. It is said that if you have that soup once a week in the winter, you'll never get sick.

@cassualtea2040

Жыл бұрын

oooh that makes sense. Garlic is a really good immunity booster, to the point that its usually discouraged for people with autoimmune diseases to have it

@Lonely_Moth

Жыл бұрын

Well, that translation neatly explains why this thing makes me wanna vote for "a beverage" option in "Is soup a meal or a beverage" discourse =) No offence there, I'm just a fan of thick substantial dishes including soups, so my perspective is very biased.

@pjj-berkshire

Жыл бұрын

@@Lonely_Moth Yes, it is a very liquidy soup that you would slurp from a bowl. But it is very versatile and can be a great soup base: Add pasta, rice, semolina or pureed potatoes to thicken it. :)

@jgvtc559

Жыл бұрын

@@pjj-berkshire chicken noodles and potatoes carrots and celery

@cdbeck1255

Жыл бұрын

@@pjj-berkshire I just drink it out of a mug.

Made garlic soup once. Misread the recipe and went with 33 bulbs of garlic. Thankfully I noticed after I had roasted them, result was I had plenty of roasted garlic mash in the freezer, and a garlic soup.

This is also a great 'master base soup' to use for vegan/vegetarian recipes. Add kale or spinach...or add ginger slices and thicken with cornstarch for a base for a an Egg drop soup. or to stay vegan use coconut milk (high fat stuff)...and mushrooms. Or to poach a chicken breast or game hen, or add cream or cornstarch to thicken for a base of a noodle soup.

@justoverit

11 ай бұрын

This is amazing advice, thank you! All of the combos sound great

Chef John taught me a handy trick for peeling a lot of garlic. Put it all between two bowls and shake. The cloves just fall right out. Super convenient for recipes like this.

@jimalford6359

4 ай бұрын

I love watching chef John too!

I picked up Vol 1 and 2 of Mastering the art of french cooking after watching your series, I will have to try this one soon. If you want to start a new series you could do Italian version of Child and run with "Jamie and Marcella" Hazan - Essentials of Classic Italian Cooking.

@antichef

2 жыл бұрын

Very interesting. I’ll make a note of that and look into it

@beepboopsneepsnoop495

6 ай бұрын

Looks like he took your advice!!!

I can’t stop watching your Jamie & Julia shows. You’re great!

I have a soup tourine, my sister bought it for me for Christmas in the '70's :)

Been making garlic soup for years… I roast my garlic first. People think it will taste like garlic and they’ll have to hide for a few days. As you now know, it takes on more of a nutty flavour. Great video.

@GreenWitch1

13 күн бұрын

I would definitely roast my garlic first. Unbeatable flavor!

I made this a few nights ago. It was easy, quick and delicious. It really made me feel good afterwards....5 starz!

I’m all for garlic soup that contributes to spiritual health! Bravo!

@cassondralynch6342

Жыл бұрын

I can't believe it said that in a Julia Child's book. That's so interesting and cool :D

@annother3350

Жыл бұрын

It probably originally said 'Joie de vive' before translation

This seems perfect for a rainy day.

In Bayonne (during the festival) you get served garlic soup in the early morning after being out partying all night. That’s how great it is! (And fry some leftover sage in butter, add pepper and olive oil - great sauce for any stuffed pasta!)

Just got the cookbook and decided to make this first. Followed along with you and the book and turned out great!! Thank you!! 👏🏼 on to the next!

Love that you explained all the steps so well! I will definitely try this at home ❤️

in all seriousness this looks gorgeous and so satisfying

I need to make this. I'm so glad I found your channel! I've been binge-watching your Jamie & Julia series for the past week. Can't get enough of it. It also makes me want to watch some of her old episodes.

@haileyroberts1103

Жыл бұрын

Look up "Julia Child on PBS" on here for the episodes! There's a playlist too! Also one for "Baking with Julia".

My mom loved Julia, and when she and I went to go see Julie and Julia, I fell in love. I want to cook her book, but I don’t have the book, so.... I’m just gonna watch you do it lol thanks for cooking her recipes. I’m sure Julia would be proud

@antichef

2 жыл бұрын

Thanks Sofia!! I try to match exactly to the book, so if you ever want to make one of her recipes and whatever I’m doing looks “fun (:|)” to you, follow along!

@lottie1144

2 жыл бұрын

Used book stores carry The art of French cooking for a reasonable price.

@phantasiksvoicesoundslikea3656

2 жыл бұрын

If you cook her book, it probably won't taste too good

Winter is coming......and this will be part of it.

thank you Jamie for this video ... I'm happy to watch them💙

Amazing! I used to follow Julie’s from Nans books & missed this. We do make our version w/ some heavy cream & leak but 2 bulb a for 25-32 cloves. Delicious I sprinkle my nutmeg & sometimes bacon bits garnish w/ chives

That was close from having to make everything again 😋 loved the idea of this simple recipe! I'll definitely try it!

That looks so good!!! And beautifully simple!

Made this the other night and loved it! Thanks for sharing.

That looks good! On a cold day..

Keep them coming. You are my new favorite. Glad your channel is growing. It should!

Love your videos, your humour and lack of knowledge makes your videos entertaining and real. Well done!

Looks amazing. Well done you!

I may have to try this the next time I go home. It sounds delicious.

I loved this. Followed along and I have to say its divine. I think Ill make this every week

Order up! Love it!

I was already making Garlic soup but you were a big help. Came out just about the same!

This is one of my favorite soups ❤️

Very neat -- I was looking for a recipe to scrounge to do this weekend with maybe the chocolate souffle and this seems pretty great!

In the Dordogne, there's was? a tradition wit this soup, served in a wide shallow bowl. When finished, invert your spoon in the bowl, and cover it from your wine glass ( red, local, not refined) then drink the slightly warm, slightly garlicky wine from the bowl.

looks great, will try!

You Rock Jamie!!! God bless

I came across your channel. You are GREAT. Luv it. Loves Julia and Julie. The movie. Always say I’m going to cook through a cookbook haven’t started it but love cookbooks.

Why is this channel so addictive?:) So many cooking channels but this one…

I just made this, it’s so good! Your channel is great, keep it up:)

Love garlic soup! Susan Spicer's recipe is incredible - especially yummy after a day or two in the fridge.

You are inspiring me to take up more in cooking I'm already a pastry chef hut cooking is something u inspired me to take up more on

That soup looks GOOD !!

This seems easy enough to do...will try this tomorrow...it's winter time...

I need to try making it this way. 😊

Going to make this today

I love this man

Enjoyed, TYVM!

Great video! 👍

mmm scrumptious!

Garlic soup is amazing 🥰

Jamie, I just found your channel the other week, and I've binge-watched the past couple of years! Dynamite channel...especially this series with JC & MTAOFC...the minute I saw this video, I ran to the grocery store to get a bunch of garlic...had all the other elements. OUTSTANDING soup!! I added shredded chicken & shredded lightly caramelized cabbage. In regard to the soup being good for spiritual health...yep, it's pretty damn Heavenly!! Thanks, Jamie, you totally rock! P.S.: I used 40 cloves of garlic and I kept them in the soup. Used the emulsion blender to cream it in the soup...Divine!!!

@mchevre

6 ай бұрын

That's a great idea! I was thinking to myself "why not just leave the cloves in" but then I thought that even if they were chopped up nicely beforehand, the garlic pieces may end up either floating to the top or sinking to the bottom, either way not a good consistent soup with each spoonful. But the blending solves that perfectly. The garlic, once boiled, will no longer have that pungent spiciness, so there's no need to remove them for that, and if anything they just provide some extra fiber.

Thanks for the notification button actually! So I don’t feel I have to check anxiously because I’m afraid I’m gonna miss a video

Wow😊

I have been reading the books and I am lmao with the soup terrine as I had no clue what it was and of course I have it neither, thank you for preparing this, will update on the result, I am to make this tomorrow and I love garlic

@katysegler8262

2 жыл бұрын

Same!

@angelikivirvili9915

2 жыл бұрын

@@katysegler8262 It was good af! what about you?

Oh im making this

good soup 👌🏻

If you don't want to have to hunt for the herbs and spices, Try using a small patch of cheese cloth and make a small sack to put the herbs in, tying the top up with a long string and tie the end of the string to something outside of the soup. Sort of like a tea bag. It makes getting the herbs and spices easy to pull out.

That was Madonia Bakery, yes?! Love that place. THE BEST cannolis

I am making this tomorrow night.

Thanks!

@antichef

Жыл бұрын

Thank you!

Great.

Long time fan, Chef J. Keep up the GREAT work. Garlic is God.

Ayyyy nice, I made some 80s french guy's garlic soup recipe tonight and tomorrow I might give this a go

@matthillthehatmill8889

2 жыл бұрын

Any idea what a vegan might replace those egg yolks with?

@kell_checks_in

2 жыл бұрын

@@matthillthehatmill8889 haven't tried it but maybe three tablespoons of ground flaxseed soaked in half a cup of water. Strain out the flax seed and add the fluids as you would add the egg yolks? Maybe throw in a tiny bit of extra virgin olive oil or vegan butter to bring up the richness when you do the taste check..?

@joshjones718

Жыл бұрын

@@matthillthehatmill8889 cyanide. its 100% vegan

I'd love to see you do a video with Babish since you are both in NYC!

How to make such good things with that art of « à peu près » and still, it is good :D

My Bronx landlady took me to Italian row on Arthur Avenue. Jesus, Mary and Joseph. "Mozarelle" made this morning. So soft and fresh. It's ok if it is an Italian baguette bakery (anyone here care if the French are incensed? I didn't think so.). If you can go, go. If you visit NYC, just ask "Arthur Avenue, Bronx?" and you will be guided to nirvana.

You missed a step. You're supposed to gently heat the soup after you add the egg until the soup becomes thickened, like you were making an egg custard for ice cream, but of course thinner. That's the point of adding the egg. Greek lemon soup is another egg thickened soup, called Avgolemono.

What edition of Mastering are you using? Mine says 2 quarts water, for example, though the commentary is the same. Mine is the 40th anniversary hardback, 2001

Love your video . You've inspired the hubby and myself to try Julia's recipes. One question , do you find a big difference in boiling the bacon or is it just to eliminate some of the fat and salt ???

@addersnap2885

Жыл бұрын

It helps get rid of the smoky flavor and IMO it is important for a lot of Julia's dishes. The French version of bacon (similar to pancetta) isn't smoked and the bacon smoke can really overpower delicate French dishes.

@deborahhulseberg899

Жыл бұрын

@@addersnap2885 So Ican I use pancetta instead of boiling bacon??

@addersnap2885

Жыл бұрын

@@deborahhulseberg899 yes you can! Pancetta is not smoked so you will not need to boil it.

1. Who needs a soup terrine when you have a bowl gremlin? 2. My heart seized when that bowl tipped & then I cracked up. Stupid gremlin. Can’t you see he needed a terrine? 3. I’m still laughing

Looks watery

Yay 2nd place medal for me!! Here Second. Like done ✅

@antichef

2 жыл бұрын

✌🏻✌🏻

I’m from the Bronx, can’t place that bakery. Which one is it 🙁🙁🙁

can u do shrimp bisque next

did they remove the bell?

I make a variations of the NYT provencal garlic soup all the time. Even my kids love it. I brown garlic and sage in butter. Add water, simmer, salt. Toast bread, place in bowls, top with asiago cheese and a sunny side up runny eggs (for grown ups) or Japanese style omelette (for the kids). Pour broth over and enjoy 👍

Well at least there won’t be any vampires within a 10km radius of you from now on. Bon appetite , Jamie!

@antichef

2 жыл бұрын

recipe requires a pinch of toothpaste

4:58 introducing the wicked elegant millennial soup tureen!

Vampires: *garlic allergy* Me: Why am i having an intervention??! The banner: Garlic Addiction

Anyone else have a heart attack when he almost spilled the bowl?!

@joshjones718

Жыл бұрын

no. seek a cardiologist immediately.

My mom is a soup fanatic and loves garlic. Always makes the same thing and could switch it up lol. I want to show her this but she isn't big on eggs. Anyone know how necessary they are here? Or maybe a substitute for richness or whatever it is it's used for? Thanks for the video if you see this. Your fantastic as are your fans here. A lot of positivity :D

@antichef

Жыл бұрын

Without the eggs it was a bit “brothy”, so I think it will need something to enrich it. Milk maybe? You could toy around with it and see what happens, it doesn’t take long to put together. And the positivity is amazing from my viewers. It’s a generally a warm and helpful community, so maybe someone else can chime in here and help.

@cassondralynch6342

Жыл бұрын

@@antichef Thank you so much! Milk is a great idea. Yum! Looking forward to it lol. That's so awesome. That says a lot about you as even the nicest people get a ton of mean trolls. Online life lol. So grateful to have found your channel! :D

@Em-qw3ny

Жыл бұрын

there is a variation on this recipe in the book, instead of eggs you just cook potatoes with the garlic, to make it less brothy. It's good too

@cassondralynch6342

Жыл бұрын

@@Em-qw3ny Brilliant! Thank you, Em! :D

Is it weird, that I don't get the term artisinal bread from the US? That's just normal/standard bread to me.

@irissalls4265

Жыл бұрын

It’s because wonder bread/ sandwich bread became the norm after industrialization and WW1 because of its longer shelf life and ease of distribution. Crusty loaves came to be seen as a luxury item. Source: im USAmerican with some knowledge of food history lol

Fancy.

It looks delicious but it also looks a little thin… I wonder if it could be thickened somehow to be a little hardier… Any comments or suggestions from anyone would be appreciated thank you… Still going to try it!

Now that is a major freakin ladle.

I made this as a kid and it was to strong. On the plus side, no one in my family had the flu afterwards 😅

Considering the soup is strained, could you just crush the whole garlic clove with a knife and throw it into the pot, skin still on 🤔

Sounds good. I might try this Julia's way and then I think I would update this recipe to use low-sodium chicken broth instead of water to add more flavor and probably cut back on the garlic. Some people get headaches from too much garlic.

no butter?

Bc I can never cook a recipe as is. I’d probably roast another half head of garlic and put that in the stock and also I like this soup to be creamier so I’d probably add a bit of cream to it. But this sounds good

Garlic soup? That's something I'm not familiar with but now I think I need to get familiar with. Seems kind of watery though.

I just watched 6 of these in a row. I feel like we are dating

I was stymied by “squeezing the juice out of the garlic” in the recipe but somehow Jamie knew....

Something very confusing about this recipe. The British version of the book, which it looks like you have, says 3 pints, where as the American text says 2 Quarts. It looks like you’ve assumed 3 American pints which is 1410mls, where as British pints would be 1710mls. However 2 quarts is 1892ml. As the text in the British version from Particular Books publishing changes “Servantless American cook” to just “Servantless cook”, as well as a few other changes I’ve noticed (Skillet to Frying Pan, Pinsler to lager) I would say it’s safe to assume the version you have is using British pints, but still annoyingly different to Julia’s original recipes.

@cdbeck1255

Жыл бұрын

Oooo...my bad. I used 3 American pints. Loved the way it came out, though.

where are receipe?

Lol garlic oil with some water is a soup!

Go team millennial, our friends are strangers on the internet who we watch prepare garlic soup.

I made this and used an electric whisk 🙈 too much foam.