L'Aigo BoulidoThis is a variation of the "tonic" soups that come out of Provence. Literally translated, "boiled water," they are traditionally eaten when ill, hungover, or a daily breakfast to keep in good health. Personally, since I discovered it, I crave it when I'm sick or sometimes just on a cold winter day.
- 4 cups water
- 12 to 15 Cloves of Garlic, peeled
- Bay Leaf
- Several Sprigs of Fresh Herbs (I've used Sage, Rosemary, and Thyme)
- 1/4 Cup Olive Oil
- Thick Slices of Bread, from scratch
- Freshly Grated Parmesan Reggiano Cheese
- Salt the water, add garlic, and bring to a boil.
- Boil for 10 minutes.
- Add bay leaf and other herbs, a dash of olive oil, cover and let steep for 10 more minutes.
- Meanwhile, toast the bread, and break into chunks in two bowls.
- Strain the broth, and pour into the two bowls.
Serve with freshly grated parmesan reggiano.
Want something a little more filling? After straining the broth, return to the stove, and poach a couple of eggs in it. Serve eggs on top of bread and pour over the broth--I like the eggs runny, it adds a slight creaminess to the broth.