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.
1
Prepare the necessary ingredients.
2
Peel the garlic and crush it in a mortar with a pestle.
- 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.
- Garlic: 2 heads
4
Chop the tomatoes finely.
- Tomatoes: 400 g
5
Chop and finely dice the sage.
- 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.
- Tomatoes: 400 g
- Sage: 20 g
- Garlic: 2 heads
- Olive oil: 20 ml
7
Separate the yolks from the whites.
- Chicken egg: 4 pieces
8
Turn off the fire and thicken the soup with egg yolks.
- Chicken egg: 4 pieces
9
Put a handful of broken small pieces of bread in the plate.
- White bread: 600 g
10
Soak bread in soup.
- White bread: 600 g