Provencal Garlic Soup (Aigo Bouido)

Provencal Garlic Soup (Aigo Bouido)

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Servings: 4
Calories: 360


  • 17-20 cloves garlic
  • 2 cloves
  • 1 fresh sage leaf
  • generous pinch fresh thyme
  • 1 bay leaf
  • 5 sprigs parsley
  • 3 egg yolks
  • 4 tbsp olive oil
  • 3 oz grated Parmesan cheese
  • 3 oz grated Gruyere or Emmenthal cheese
  • salt and pepper


  • Separate the garlic cloves, detaching them from the base; do not peel them. Blanch them for 30 seconds in a saucepan of fast boiling unsalted water; drain, refresh under running cold water and peel.
  • Put them in a large saucepan with 2 1/2 pints (1.4 litres) water, a large pinch of salt and some freshly ground pepper, the cloves, sage leaf, thyme, bay leaf and parsley sprigs.
  • Bring to the boil then simmer for 30 minutes; put through the vegetable mill with a fine-gauge sieving disc fitted; return this soup to the saucepan, add a little more salt if needed, heat to boiling point, and then turn off the heat.
  • Beat the egg yolks in a bowl until they are smooth and creamy; continue beating as you gradually add the olive oil a little at a time. Gradually beat in about 4 fl oz (120 ml) of the hot soup, then reverse the procedure and gradually beat the contents of the bowl into the saucepan containing the hot soup.
  • Make sure the liquid in the pan is no longer near boiling point. Serve with the mixed grated cheeses.
Calories: 360 kcal
Carbohydrates: 7 g
Protein: 17 g
Fat: 30g
Saturated Fat: 11 g
Cholesterol: 185 mg
Sodium: 376 mg
Potassium: 117 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 665 IU
Vitamin C: 6 mg
Calcium: 448 mg
Iron: 1 mg
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