Provencal Garlic Soup (Aigo Bouido) Recipe

Name: Provencal Garlic Soup (Aigo Bouido)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stock; 2 heads garlic, broken into individual cloves, unpeeled and smashed; 8 cups water; 4 tablespoons olive oil; 6 -8 sprigs parsley; 2 garlic cloves; 1 bay leaf; kosher salt or good medium-grind sea salt; fresh ground pepper; For the thickener; 3 egg yolks; 1/4 cup olive oil; For the garnish; 1 slice French bread, toasted; parmesan cheese or swiss cheese

Servings: persons

For the stock
2 heads garlic, broken into individual cloves, unpeeled and smashed
8 cups water
4 tablespoons olive oil
6 -8 sprigs parsley
2 garlic cloves
1 bay leaf
kosher salt or good medium-grind sea salt
fresh ground pepper
For the thickener
3 egg yolks
1/4 cup olive oil
For the garnish
1 slice French bread, toasted
parmesan cheese or swiss cheese

1
Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
2
Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
3
Discard the solids and return the stock to the pot, keeping it at a simmer.
4
Whisk the egg yolks in a small bowl until thick and sticky.
5
Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
6
Immediately before serving, whisk a ladleful of the hot stock into the egg mixture, then whisk the egg mixture into the stock - do not boil.
7
Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.

1097

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the stock, 2 heads garlic, broken into individual cloves, unpeeled and smashed, 8 cups water, 4 tablespoons olive oil, and more.

Yes, Provencal Garlic Soup (Aigo Bouido) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal Garlic Soup (Aigo Bouido)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions