Garlic soup "Aigo-bulido"

4 servings

10 minutes

Aigo-bulido, one of the best soups in the world, where garlic plays an important role. Originally from Provence - if you translate the name from Provencal, you get ordinary "boiling water". Because the recipe is as simple as water.

Energy value per serving

• Calories: 553.2
• Proteins: 21.9g
• Fats: 13.3g
• Carbohydrates: 84.2g

Ingredients

• Chicken egg: 4 pc
• Garlic: 2 head
• Sage: 20 g
• Tomatoes: 400 g
• White bread: 600 g
• Olive oil: 20 ml

Cooking steps

1. Prepare the necessary ingredients.

2. Peel the garlic and crush it in a mortar with a pestle.

   Required ingredients:

   • Garlic: 2 heads

3. Boil one and a half liters of water in a pot and add crushed garlic. Boil for five minutes over medium heat.

   Required ingredients:

   • Garlic: 2 heads

4. Chop the tomatoes finely.

   Required ingredients:

   • Tomatoes: 400 g

5. Chop and finely dice the sage.

   Required ingredients:

   • Sage: 20 g

6. In a pan, lightly sauté finely chopped tomatoes and sage leaves in olive oil, then transfer them to a pot with boiling water and garlic. Cook for another minute.

   Required ingredients:

   • Tomatoes: 400 g
   • Sage: 20 g
   • Garlic: 2 heads
   • Olive oil: 20 ml

7. Separate the yolks from the whites.

   Required ingredients:

   • Chicken egg: 4 pieces

8. Turn off the fire and thicken the soup with egg yolks.

   Required ingredients:

   • Chicken egg: 4 pieces

9. Put a handful of broken small pieces of bread in the plate.

   Required ingredients:

   • White bread: 600 g

10. Soak bread in soup.

    Required ingredients:

    • White bread: 600 g