L’Aigo Boulido, ou l’Eau Bouilli

Preparation info

  • Difficulty

    Easy

Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Crush the garlic into a soup plate, add the bread, torn into pieces. Dribble the oil over the bread and sprinkle in a little salt.

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

Per Person

  • 1 clove garlic
  • 1–2 slices of French bread
  • olive oil
  • salt
  • boiling water
  • Gruyère cheese, finely grated

Crush the garlic into a soup plate, add the bread, torn into pieces. Dribble the oil over the bread and sprinkle in a little salt.

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.