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.

No additional tips available.

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

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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.

Provencal Garlic Soup (Aigo Bouido)

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