The Origins of the Aïgo Boulido

Anchored in the peasant food traditions of Provence, the Aïgo Boulido was born from making use of humble and inexpensive local ingredients. It is said the broth was first invented by hikers venturing the trails of Provence. They would pick up herbs along their way – sage, bay leaves, etc. – and boil them in spring water to eliminate any germs.

Later, garlic, growing abundantly in the Provence mountains, was added to the recipe and the broth became adopted by locals, mothers and grandmothers for its healing properties.

Nowadays, the Aïgo Boulido is more often enjoyed in Provence to wrap up big feasts and aid digestion and cure hangovers. It is also a popular “detox” soup as it is low in calories and has wonderful healing properties thanks to the garlic and sage.

Garlic

When shopping for garlic, choose bulbs that are firm to the touch, with dry and unblemished skins. The heads should stay together and not break apart easily. Whole garlic heads should be kept at room temperature in a dry place and can last for months. Individual cloves, unpeeled, should be used within 10 days.

Sage

When shopping for sage, choose it fresh over dried as it has superior flavor and curative powers. Look for fresh fuzzy leaves with a vibrant green-grayish hue, free from brow spots or yellowish ends. To store fresh sage leaves, wrap them in paper towel and place them in a bag in the refrigerator. Use them within 5 days.

Different ways to enjoy Aïgo Boulido.

There are three common ways to enjoy an Aïgo Boulido.

• The first one, the “light” version, simply calls for boiled water with a few garlic cloves, bay leaves and fresh sage. This consommé is then filtered and sipped pure, with a drizzle of olive oil. The delicate mix of herbaceous flavors from the herbs and fruity notes from the olive oil tastes both detoxifying and soothing – and surprisingly, satisfying too.
• A second method, which is my favorite and the recipe I am sharing here, adds beaten eggs into the broth. Some recipes include whole eggs, some only the whites or some only the yolks (for a creamier soup) – it is really up to you! The soup is then served with a piece of toasted bread with cheese on top. Stirring whole eggs or egg whites into the broth forms succulent tiny “rags”, giving the soup a more substantial texture. It also adds a healthy dose of protein – and with a slice of toasted bread with cheese on top, you have yourself a delicious, nutritious dinner.
• Finally, a third way calls for placing whole poached eggs on top of the soup right before serving, rather than stirring them in. A delicious choice too, which requires the extra step of poaching eggs in simmering water and white vinegar.

Cooking notes: 

• This recipe makes soup for 2 people, but you can easily double or triple quantities.
• With one whole head of garlic per person, this soup recipe may scare you – but I promise the garlic bite mellows out as it cooks. The taste is actually quite subtle.
• For the eggs, choose them as fresh as possible and take them out of your fridge at least 30 minutes before, to allow them to warm up to room temperature. 

I hope you’ll love this Provençal Garlic Soup (Aïgo Boulido) recipe as much as I do! If you have any questions, feel free to leave a comment. 

More Soup Recipes: 

• Watercress Soup (Soupe de Cresson) 
• Split Pea Bacon Soup (Potage Saint Germain) 
• Creamy Leek Potato Soup (Soupe Vichyssoise) 
• Fresh Tomato Velouté Soup 
• Classic French  Lentil Soup 
• Creamy Chestnut Soup 

Provençal Garlic Soup (Aïgo Boulido)

Print Recipe

Serves: 2 Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 7 voted )

Ingredients

2 garlic heads (about 10 cloves/head)
4-6 fresh sage leaves
2 bay leaves
1 tbsp (15ml) Extra Virgin Olive Oil
2 egg whites (or whole eggs)
1/2 tbsp salt
1/2 tbsp freshly ground black pepper
2 slices of rustic bread (ie. Pain de Campagne)
1/4 cup (25g) grated Gruyère cheese

Instructions

Step 1 - Peel the garlic cloves. In a pot, bring 1 liter of water to a boil. Dump in the whole garlic cloves, sage and bay leaves. Simmer for about 15 minutes (lid off), until the garlic has softened.

Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl. Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.

Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot. Bring to a low simmer again.

Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour. Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Taste and adjust seasoning if needed. Turn off the heat.

Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted.

For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.

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