Garlic soup "Aigo-bulido"

4 servings

10 minutes

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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

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

4servings

Chicken egg

4 pieces

Garlic

2 heads

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:
1. 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:
1. Garlic: 2 heads

4
Chop the tomatoes finely.
Required ingredients:
1. Tomatoes: 400 g

5
Chop and finely dice the sage.
Required ingredients:
1. 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:
1. Tomatoes: 400 g
2. Sage: 20 g
3. Garlic: 2 heads
4. Olive oil: 20 ml

7
Separate the yolks from the whites.
Required ingredients:
1. Chicken egg: 4 pieces

8
Turn off the fire and thicken the soup with egg yolks.
Required ingredients:
1. Chicken egg: 4 pieces

9
Put a handful of broken small pieces of bread in the plate.
Required ingredients:
1. White bread: 600 g

10
Soak bread in soup.
Required ingredients:
1. White bread: 600 g