Herb And Garlic Broth Aigo Bouido Recipes

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HERB AND GARLIC BROTH-AIGO BOUIDO



Herb and Garlic Broth-Aigo Bouido image

This is basically aigo bouido(which translates into garlic bouillon), kicked up a bit with a little tomato to make a hearty stock. This is a very old preparation once made by most housewifes in Provence. It's immensely fortifying, good for colds and hangovers, as well as a great foundation for potato dishes and winter stews. Economical and delicious! From Vegetarian Cooking for Everyone by Deborah Madison.

Provided by Sharon123

Categories     Stocks

Time 1h

Yield 4-6 cups

Number Of Ingredients 11

2 heads garlic, fresh and firm
1 tablespoon olive oil
1 tablespoon tomato paste
2 bay leaves
10 peppercorns
2 cloves
6 large sage leaves (or 2 tsp. dried)
6 fresh thyme sprigs (or 1/2 tsp. dried)
10 parsley sprigs
2 teaspoons salt
French bread, sliced and toasted (optional)

Steps:

  • Separate the garlic cloves by pressing down on the heads. Remove most of the papery skins, then smash the cloves with the flat side of a knife to open them up.
  • Heat the oil in a soup pot, add the tomato paste, and fry over medium heat for about 1 mintue.
  • Add the garlic, remaining ingredients, and 2 quarts water. Bring to a boil. Lower the heat and simmer, partially covered, until the garlic cloves are soft, about 45 minutes. Strain. Press the garlic throught the strainer with the back of a spoon into the broth or press it into a dish and use for another purpose. The broth can also be frozen in ice cube trays(or 1 cup containers) and added to vegetables or soups, etc. for extra flavor.
  • To make this as a soup, place one to two slices of toasted bread in each bowl and ladle the broth over. Sprinkle with parsley and serve.

PROVENCAL GARLIC SOUP (AIGO BOUIDO)



Provencal Garlic Soup (Aigo Bouido) image

Make and share this Provencal Garlic Soup (Aigo Bouido) recipe from Food.com.

Provided by spatchcock

Categories     European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 heads garlic, broken into individual cloves, unpeeled and smashed
8 cups water
4 tablespoons olive oil
6 -8 sprigs parsley
2 garlic cloves
1 bay leaf
kosher salt or good medium-grind sea salt
fresh ground pepper
3 egg yolks
1/4 cup olive oil
1 slice French bread, toasted
parmesan cheese or swiss cheese

Steps:

  • Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
  • Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
  • Discard the solids and return the stock to the pot, keeping it at a simmer.
  • Whisk the egg yolks in a small bowl until thick and sticky.
  • Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
  • Immediately before serving, whisk a ladleful of the hot stock into the egg mixture, then whisk the egg mixture into the stock - do not boil.
  • Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.

Nutrition Facts : Calories 244.7, Fat 20.5, SaturatedFat 3.3, Cholesterol 94.4, Sodium 79.4, Carbohydrate 12.8, Fiber 0.8, Sugar 0.3, Protein 3.5

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