Creamy Garlic Soup

Aïgo boulido

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

When I mentioned the cooking of Languedoc to my friend Frances Fedden, whose mother lived in the Gard, and who has spent her life taking people for beautiful walks round the Mediterranean, her first thought was of the easy, creamy garlic soups, perfumed and supple, which can be made in so many styles and flavoured with so many different herbs. Some people favour thickening with cream, others pour their soup over thin slices of country bread. This version, based on one from the Hérault, is m