Best Provencal Garlic Soup Aigo Bouido Recipes

Provencal Garlic Soup (Aigo Bouido) image

Provided by spatchcock

Categories European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

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
3 egg yolks
1/4 cup olive oil
1 slice French bread, toasted
parmesan cheese or swiss cheese

Steps:

Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
Discard the solids and return the stock to the pot, keeping it at a simmer.
Whisk the egg yolks in a small bowl until thick and sticky.
Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
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.
Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.

Nutrition Facts : Calories 244.7, Fat 20.5, SaturatedFat 3.3, Cholesterol 94.4, Sodium 79.4, Carbohydrate 12.8, Fiber 0.8, Sugar 0.3, Protein 3.5

Provençal Garlic Soup (Aïgo Boulido) image

Provided by Audrey

Categories Appetizers

Time 35m

Yield 2

Number Of Ingredients 1

2 garlic heads (about 10 cloves/head)4-6 fresh sage leaves2 bay leaves1 tbsp (15ml) Extra Virgin Olive Oil2 egg whites (or whole eggs)1/2 tbsp salt1/2 tbsp freshly ground black pepper2 slices of rustic bread (ie. Pain de Campagne)1/4 cup (25g) grated Gruyère cheese

Steps:

Step 1 - Peel the garlic cloves. In a pot, bring 1 liter of water to a boil. Dump in the whole garlic cloves, sage and bay leaves. Simmer for about 15 minutes (lid off), until the garlic has softened.
Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl. Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.
Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot. Bring to a low simmer again.
Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour. Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Taste and adjust seasoning if needed. Turn off the heat.
Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted.
For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.

Nutrition Facts : Calories 200, Fat 20 grams

Herb and Garlic Broth-Aigo Bouido image

Provided by Sharon123

Categories Stocks

Time 1h

Yield 4-6 cups

Number Of Ingredients 11

2 heads garlic, fresh and firm
1 tablespoon olive oil
1 tablespoon tomato paste
2 bay leaves
10 peppercorns
2 cloves
6 large sage leaves (or 2 tsp. dried)
6 fresh thyme sprigs (or 1/2 tsp. dried)
10 parsley sprigs
2 teaspoons salt
French bread, sliced and toasted (optional)

Steps:

Separate the garlic cloves by pressing down on the heads. Remove most of the papery skins, then smash the cloves with the flat side of a knife to open them up.
Heat the oil in a soup pot, add the tomato paste, and fry over medium heat for about 1 mintue.
Add the garlic, remaining ingredients, and 2 quarts water. Bring to a boil. Lower the heat and simmer, partially covered, until the garlic cloves are soft, about 45 minutes. Strain. Press the garlic throught the strainer with the back of a spoon into the broth or press it into a dish and use for another purpose. The broth can also be frozen in ice cube trays(or 1 cup containers) and added to vegetables or soups, etc. for extra flavor.
To make this as a soup, place one to two slices of toasted bread in each bowl and ladle the broth over. Sprinkle with parsley and serve.