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L’Aigo Boulido, ou l’Eau Bouilli
- Difficulty
Easy
Published 1987
Crush the garlic into a soup plate, add the bread, torn into pieces. Dribble the oil over the bread and sprinkle in
Pour on the boiling water and sprinkle the Gruyère cheese on top. Eat straight away.
In the Ardèche in the past l’eau bouilli was always served to a newly married couple just before they retired to bed. Perhaps it still is.
Ingredients
Crush the garlic into a soup plate, add the bread, torn into pieces. Dribble the oil over the bread and sprinkle in
Pour on the boiling water and sprinkle the Gruyère cheese on top. Eat straight away.
In the Ardèche in the past l’eau bouilli was always served to a newly married couple just before they retired to bed. Perhaps it still is.
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