This aigo boulido, or garlic soup, recipe is the Provencal cure for anything that ails you. A traditional recipe that incorporates garlic, herbs, and water, it is known informally as “boiled water.”
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 4 cups water
- 10 cloves garlic, peeled and sliced
- 6 sage leaves
- 1 small bay leaf
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 egg yolks, beaten
- Garlic croutons:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, peeled and sliced
- 6 slices baguette
- 1/2 cup grated Gruyere cheese
In a large saucepan, bring the water, 10 cloves garlic, sage, bay leaf, salt and pepper to a simmer. Continue simmering the broth until the garlic is softened and cooked through, about 10 to 15 minutes. Turn off the burner and strain the garlic and herbs from the water. Return the water to the pan.
Remove the bay leaf and sage leaves from the garlic and discard. Using a fork, smash the garlic into a paste and return it to the pan. Bring the soup to just under a simmer and rapidly stir in the beaten eggs yolks. Continue stirring for 30 seconds, until the eggs are set into thin strands.
In medium saucepan over low heat, sauté garlic in the oil and butter until tender – about 7-10 minutes total. Transfer the garlic to a plate. Place baguette slices into hot oil and sauté both sides until they are golden brown.
Place each finished crouton into an ovenproof bowl, top with the soup, and garnish with a bit of Gruyere cheese. Melt the cheese under a broiler, if desired.
This aigo boulido recipes makes 4 to 6 servings.