Aïgo boulido

Preparation info

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Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

  • About

Nothing could be more basic than this aïgo boulido (‘boiled water’ in Occitan). It is a classic example of the Auvergnats’ ability to produce something delicious out of the humblest ingredients - in this case, water, garlic, bay leaf, clove, eggs and walnut oil. Because garlic is the ingredient with the most pronounced flavour, it is also known as soupe à l’ail. According to an Occitan proverb, ‘l’aïgo boulido sauvo la vido’ (‘boiled water is a lifesaver’). Reputed to b