Provençal Garlic Soup (Aïgo Boulido)
Translating in Provencal dialect as “boiled water”, the Aïgo Boulido is an unassuming broth of garlic and sage, enriched with eggs. It is delicately aromatic and believed to have powerful curative properties. This soup is widely consumed in the South of France to aid digestion, ward off winter ills, as a detox soup after days of feasting – and as a salving cure for hangovers too. The Origins of the Aïgo Boulido Anchored in the peasant food traditions of Provence, the Aïgo Boulido was born from making use of humble…
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 garlic heads (about 10 cloves/head)
- 4-6 fresh sage leaves
- 2 bay leaves
- 1 tbsp (15ml) Extra Virgin Olive Oil
- 2 egg whites (or whole eggs)
- 1/2 tbsp salt
- 1/2 tbsp freshly ground black pepper
- 2 slices of rustic bread (ie. Pain de Campagne)
- 1/4 cup (25g) grated Gruyère cheese
Instructions
- 1
Step 1 - Peel the garlic cloves. In a pot, bring 1 liter of water to a boil. Dump in the whole garlic cloves, sage and bay leaves. Simmer for about 15 minutes (lid off), until the garlic has softened.
- 2
Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl. Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.
- 3
Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot. Bring to a low simmer again.
- 4
Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour. Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Taste and adjust seasoning if needed. Turn off the heat.
- 5
Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted.
- 6
For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.