Whenever I see frog legs, I always think about a dish that I had at a four-star restaurant in NYC, which was the first place that I've ever eaten them. They were part of a tasting menu at the time and served alongside a creamy garlic soup.
Recently, when I was at the fish market and passed the freezer containing frog legs, I decided to add some to my basket. I know. Frog legs? I have to say that it is a different protein.
While garlic soup was on my mind and since I had black garlic on hand, I thought about a black and white garlic soup--to be served with the frog legs, of course.
Since I used both black and white garlic, the color was darker than a typical creamy garlic soup. The taste was sweet but still had an underlying garlic flavor.
For the frog legs, I dusted them with AP flour and then sautéed them in unsalted butter. I served them as a side that could be added to the soup or not at all. The soup is fine by itself. The legs are an added garnish or a treat or don't even have to be used, or made.
Put oil into saucepan and turn the heat to medium. Add garlic and thyme sprigs. Cook until garlic softens and has a translucent appearance.
Add chicken stock and bring to a boil over high heat. Reduce heat to medium, and stir occasionally until the liquid is reduced by half and the garlic is tender, about 15 minutes
Season the soup to taste with salt and pepper and reduce heat. Remove thyme sprigs. In a separate stainless steel bowl, whisk the eggs with the vinegar. Take a ladle full of the soup and add it to the egg/vinegar mixture in the bowl. Whisk to warm up the mixture (same process as making ice cream). After tempering the egg/vinegar mixture, slowly whisk this into the hot soup.
I ladled the soup into bowls containing a bed of chopped greens. Preferably, the same greens that the frog legs are served on.