Aigo Bouido

Garlic soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

The farther south you go in France the more garlic you will find is used in cooking. This is partly because the garlic often has a gentler flavour when grown in a hot climate. This soup is perfect for even the stronger varieties of garlic because when garlic is simmered its flavour is transformed. If you did not know, you would never guess what this aromatic soup was made of.