Aïgo Bouido

Name: Aïgo Bouido (Herb and Garlic Broth)
Yield: For 6 people
Cuisine: France
Ingredients: 5 cups water; 6 whole garlic cloves, peeled; 2 2-inch pieces dried orange rind; 2 bay leaves; 1 tablespoon olive oil; 2 sprigs thyme, or 1 teaspoon dried thyme; 4 ounces vermicelli (optional); freshly ground pepper; salt; 5 fresh sage leaves, or ½ teaspoon dried sage

Herb and Garlic Broth

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This light and pungent soup is full of virtues. It is even said that “Aïgo bouido sauva la vido”—Aïgo bouido will save your life. It is the perfect soup to serve the day after a rich meal. For a more substantial version, you may add cheese, vermicelli, or even egg yolks.

Ingredients

5 cups water
6 whole garlic cloves, peeled
2 2-inch

Europe
France
Vegan
Soup
Mediterranean
Gluten-free

Method

Heat the water in a large pot until it boils. Add the garlic, orange rind, bay leaves, sage, and thyme, and boil for 20 minutes.* Strain through a sieve.

Add the vermicelli if you wish, and cook it until it is soft—about 5 minutes. Turn off the flame. Add the salt, pepper, and olive oil.