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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.

Serves: 4

Ingredients:

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

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