Aïgo Boulido Recipe
Provencal French cuisine
This garlic bouillon (literally "boiled water") was classically made the day after a fête, being excellent for hangovers as well as soothing for convalescents. It differs from garlic soup in that the Aïgo Boulido does not (officially) include veremicelli, eggs or cheese.
15 cloves garlic [girofle]
2 sprigs sage [sauge]
2 leaves bayleaf [laurier]
1 bunch thyme
1 litre water
olive oil [huile d'olive]
salt, pepper [sel, poivre]
1. In a pot of water add the chopped garlic, season with salt and pepper and boil for about 10 minutes.
2. Add the herbs and boil for a few more minutes, then remove the herbs with a sieve.
3. Serve as a bouillon, or add a few spoonfuls of olive oil and serve with toast.
|Conversions||30 g = 1 oz = 2 Tbs||180 g = 6 oz = 3/4 cup|
|1 kg = 2.2 lbs||1 lt = 1.06 qt||60 g = 2 oz = 1/4 cup||225 g = 8 oz = 1 cup|
|0.45 kg = 1 lb||0.95 lt = 1 qt||115 g = 4 oz = 1/2 cup||450 g = 16 oz = 1 pint|