Garlic Bread

Les tartines d’ail doux

Preparation info

  • Difficulty


  • For

    six or seven


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 5 whole heads garlic
  • 3 tablespoons olive oil
  • a French ‘baguette’ loaf
  • salt


  1. Take five whole heads of garlic and separate them. If the garlic is sprouting vigorously, cut each clove in half and remove the green part. Boil the peeled cloves in 2 litres of salted water for 5 minutes. Drain in a sieve and repeat 3 times, starting with fresh water each time. Leave the garlic to simmer in the final lot of water until it is cooked and soft. Then drain the garlic and purée in the liquidiser or sieve through the fine blade of the mouli-légumes. Mix the garlic purée with the olive oil and season with salt.
  2. Cut the ‘baguette’ loaf into about thirty little slices and grill them on both sides, spread with the garlic purée and grill lightly. Serve with the Estouffade, dipping them in the juices ... and you will see the point.