Garlic soup (Aïgo bouïdo) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- bay leaves
- egg yolks
- French bread
- garlic
- parsley
- sage
- Swiss cheese
- thyme
- whole cloves
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
