L'Aigo Boulido - {Provençal "Boiled Water"} Recipe - Cooking Index
L'Aigo Boulido - {Provençal "Boiled Water"} Recipe - Cooking Index
Reputedly an elixir for convalescents and birthing mothers -- and a godsend for those with hangovers -- this delicate soup is almost unexplainably comforting. It's very soft, and the fragrance of the herbed broth and fruity olive oil helps the tender bread sop and cheese slip right down to comfort a tight stomach.
Courses: Soup| 4 cups | 948ml | Water |
| Salt - to taste | ||
| 12 | Garlic cloves - (to 15) - peeled | |
| 1 | Bay leaves - (to 2) | |
| 1 section | Fresh sage - (to 2) | |
| 1/4 cup | 59ml | Olive oil |
| Day-old French bread in thin slices | ||
| Grated Gruyère cheese |
In a large saucepan, salt the water, add the garlic cloves, and bring to a boil. Reduce heat to medium. After 10 minutes, add the bay leaves, sage, and a dash of the oil. Cook 2 more minutes, then remove from heat, cover, and steep for 10 minutes.
When ready to serve, heat a soup tureen in the oven for a few minutes, then layer the bottom with the bread slices and sprinkle with the cheese, then the rest of the oil. Ladle the strained broth over all and serve.
Serve hot to 4 people in need.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
Average rating:
4.3 (6 votes)
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