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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