Friday, October 9, 2009

So You Think You Know How to Boil Water?

L'Aigo Boulido

This 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.

L'Aigo Boulido


  • 4 cups water
  • Salt
  • 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
On the Stove:

  • 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.

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