Aigo Boulido (Aigo boulido)
Overview
Aigo boulido, boiled water in the Provençal language, is a simple garlic soup from Provence in southern France. A whole head of garlic, crushed or sliced, is simmered in salted water with fresh sage leaves, a bay leaf and a sprig of thyme for about fifteen minutes. The broth is strained, and one or two egg yolks beaten with olive oil are whisked in to give it body without letting it boil again. It is poured over slices of stale country bread, often rubbed with garlic and topped with grated cheese, and finished with a thread of olive oil. Light, fragrant and soothing, it is also made with a poached egg in each bowl.
History
An old Provençal saying claims that aigo boulido sauvo la vido, garlic soup saves life, and the soup has long been a home remedy for colds, tired stomachs and the morning after a feast. In many Provençal families it was the light supper eaten after the rich meals of the festive season or simply when there was little in the larder. It has also been called the soup of the poor, since water, garlic, herbs and old bread were always at hand.
Main ingredients
Garlic, sage, olive oil, egg, stale bread, cheese. The soup is built on garlic and sage broth and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Egg soups · Cheese soups · More soups from France
Recipe
Method
- 115 min
Bring the water to the boil with salt, garlic, sage, bay and thyme and simmer for 15 minutes.
- 2
Strain the broth and return it to a low heat.
- 3
Beat the egg yolks with the olive oil and whisk in a ladle of hot broth.
- 4
Stir the mixture into the pot without boiling, until slightly thick.
- 5
Pour over the bread in bowls and serve with the cheese.
- ✓
Serve. About 30 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
