Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Antonio Carluccio's Stracciatelle All'aglio (garlic Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Good chicken or vegetable
6 Garlic cloves, very finely
4 Egg yolks
2 Whole eggs
6 Tablespoon(s) Double cream
Salt and pepper
4 Country or ciabatta bread, 1
1/2cm/ 1/2" 4 to
6), 6
thick well-toasted
2 Garlic cloves, cut in half
Extra virgin olive oil
Freshly grated parmesan
1 Bunc chives, snipped
Bring the stock to the boil in a saucepan, add the slices of garlic
and boil for another 3-5 minutes. While the stock boils, rub each
bread slice with the cut side of a garlic clove and drizzle about 1
tsp olive oil over it. 2 Pile the slices of bread up on a warm plate.
In a bowl, beat the egg yolks and whole eggs together, and whisk in
the double cream. Season. 3 Pour the egg mixture into the boiling
soup, whisking constantly. Quickly draw the pan off the heat and whisk
for a few seconds more until done. 4 Pour the soup into individual
serving bowls and sprinkle thickly with parmesan. Place the bread on
the soup, pressing down a little so that it soaks up some of the
broth. Sprinkle with the chives and serve immediately. Converted by
MC_Buster. Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 281
Calories From Fat: 168
Total Fat: 19g
Cholesterol: 310.5mg
Sodium: 694.7mg
Potassium: 129.8mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: <1g
Protein: 22.5g

Scale this recipe to Servings [?]