Digestive and dietary soup: aïgo boulido

Aïgo boulido soup or boiled water is a very old traditional Provencal soup. It is a digestive and dietetic soup which was eaten the day after the great banquets in Provence. It is an infusion with garlic, sage, thyme, bay leaf and extra virgin olive oil from Provence. Boiled water saves life! A simple soup to make, soft and fragrant.

Ingredients for 6 people, cooking time 35 min

• 6 cloves of garlic
• 6 tablespoons of extra virgin olive oil
• 2 eggs
• 6 slices of bread
• 2 bay leaves
• 1 branch of sage
• 1 sprig of thyme
• Salt and pepper

Recipe for boulido aïgo soup

In a saucepan boil 2 litres of water.
Add the crushed garlic cloves, bay leaf, sage, thyme, salt and pepper.
Cook for 30 minutes.
Leave to cool for a better infusion.
Before serving, bring the soup to a boil.
Remove sage, bay leaf and thyme.
Beat the eggs and put them in the soup, stirring with a fork for 2 minutes (medium heat).
Toast the slices of bread and place on each plate.
Serve the soup on the bread.
Pour a tablespoon of olive oil into each plate.
You can add some grated cheese (optional).

Enjoy the benefits of olive oil, sage, bay leaf, thyme and garlic in this dietary and digestive soup!