l’Aïgo boulido

Garlic and Herb Soup

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

There is an old recipe for Aïgo Boulido that says one should put some garlic and salt in a pot of water and let it boil the length of a couplet by the Provençal poet Saboly. This recipe is more exact, for those who haven’t a handy copy of Saboly’s poems in their kitchen.


  • 6 cloves of garlic, peeled & crushed
  • 5 or 6 sage leaves
  • 1 bay leaf


Put the garlic and herbs in a saucepan with 2 pints/1 litre of water and the olive oil. Bring to the boil, simmer for 15 minutes and remove the herbs. Slowly pour the soup into the egg, beating vigorously.