Aïgo Bouido (Provençal garlic soup)

Get this recipe: http://bit.ly/1nmXeVx Made with Fresh & Roasted Garlic, a Soup Both Light & Deeply Aromatic Aïgo Bouido (or Boulido) means “boiled water” in Provençal. It is better known as “Provençal garlic soup,” and although the base of the soup is boiled water, it’s an incredibly flavorful concoction. The original version of this soup is simply water boiled with a few garlic cloves, bay leaves and fresh sage. It’s served with a slice of bread and grated cheese. My version of Aïgo Bouido is definitely a bit more substantial. Not only is the soup cooked with lots of fresh garlic (which turns mellow and sweet as it cooks!), but a whole head of garlic is roasted and then puréed with the soup. I also infuse the soup with loads of fresh herbs, which bring their wonderful aromatics to the otherwise monochromatic broth. Aïgo bouido sauvo la vido (“Boiled water saves your life”), the popular Provençal folk saying goes – this soup is believed to be a powerful antidote to gastronomic excesses. After tasting it, one can certainly understand where the proverb came from. The soup is delicately aromatic and incredibly light, with no hint of richness. It soothes the stomach with every spoonful… But why wait for an excess? Go ahead and treat your stomach anyway, and indulge in a bowlful!

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