Best 5 Herb And Garlic Broth Aigo Bouido Recipes

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**Aigo Bouido: A Provencal Herb and Garlic Broth**

Aigo bouido, meaning "boiled water" in Provençal, is a simple yet flavorful broth made with garlic, fresh herbs, and olive oil. Originating from Provence, France, this traditional dish is typically served with toasted bread, croutons, or rouille, a spicy mayonnaise-like condiment. The broth can also be used as a base for soups, stews, and sauces. This article presents two variations of the classic aigo bouido recipe: one featuring a rich chicken broth and the other using vegetable broth for a meat-free option. Both recipes highlight the vibrant flavors of garlic and herbs, creating a comforting and nourishing dish perfect for chilly days or as a light and healthy meal.

Check out the recipes below so you can choose the best recipe for yourself!

PROVENçAL GARLIC SOUP (AïGO BOULIDO)



Provençal Garlic Soup (Aïgo Boulido) image

Translating in Provencal dialect as "boiled water", the Aïgo Boulido is an unassuming broth of garlic and sage, enriched with eggs. It is delicately aromatic and believed to have powerful curative properties. This soup is widely consumed in the South of France to aid digestion, ward off winter ills, as a detox soup after days of feasting - and as a salving cure for hangovers too. The Origins of the Aïgo Boulido Anchored in the peasant food traditions of Provence, the Aïgo Boulido was born from making use of humble...

Provided by Audrey

Categories     Appetizers

Time 35m

Yield 2

Number Of Ingredients 1

2 garlic heads (about 10 cloves/head)4-6 fresh sage leaves2 bay leaves1 tbsp (15ml) Extra Virgin Olive Oil2 egg whites (or whole eggs)1/2 tbsp salt1/2 tbsp freshly ground black pepper2 slices of rustic bread (ie. Pain de Campagne)1/4 cup (25g) grated Gruyère cheese

Steps:

  • 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.

Nutrition Facts : Calories 200, Fat 20 grams

GARLIC BROTH



Garlic Broth image

Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn't require recipe planning should be part of your medicine cabinet.

Provided by Chris Morocco

Categories     Bon Appétit     Soup/Stew     Garlic     Herb     Vegetarian     Vegan     Stock

Yield 4 servings

Number Of Ingredients 4

2 heads of garlic
2 Tbsp. extra-virgin olive oil, plus more for drizzling
A handful of herbs (such as parsley, cilantro, and/or sage)
Kosher salt, freshly ground pepper

Steps:

  • Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8-10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30-40 minutes. Season generously with salt and pepper.
  • Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).
  • Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.
  • Do Ahead
  • Broth can be made 3 days ahead. Let cool; cover and chill.

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

GARLIC AND HERB BREAD



Garlic and Herb Bread image

This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything. It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime. I use a bread machine, but it can be made without. I like to use the dough cycle, then bake it in a French loaf pan.

Provided by Sandy Speer

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 12

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons nonfat dry milk powder
2 tablespoons vegetable oil
2 tablespoons white sugar
1 ½ teaspoons garlic salt
1 ½ teaspoons onion powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried dill weed
1 ½ teaspoons celery seed
1 ½ tablespoons dried parsley
3 cups bread flour
2 ¼ teaspoons active dry yeast

Steps:

  • For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.

Nutrition Facts : Calories 40.8 calories, Carbohydrate 4 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 3.2 g

POTATO AND GARLIC SOUP WITH HERBS



Potato and Garlic Soup with Herbs image

Categories     Soup/Stew     Blender     Garlic     Herb     Potato     Appetizer     Vegetarian     Quick & Easy     Lunch     Fall     Winter     Healthy     Chive     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

2 tablespoons olive oil (preferably extra-virgin)
1 cup chopped onion
4 cups canned low-salt chicken broth or vegetable broth
2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
6 large garlic cloves, peeled
1 bay leaf
1/4 cup minced chives or green onions
2 teaspoons minced fresh thyme or 3/4 teaspoon dried

Steps:

  • Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.

Tips:

  • Use fresh, flavorful herbs for the best results. Dried herbs can also be used, but they will not be as potent.
  • If you don't have a mortar and pestle, you can use a blender or food processor to chop the herbs and garlic.
  • Be careful not to overcook the broth, as this will make it bitter.
  • Season the broth to taste with salt and pepper.
  • Serve the broth hot, with a drizzle of olive oil and a sprinkle of fresh herbs.

Conclusion:

Herb and garlic broth is a versatile and delicious ingredient that can be used in a variety of dishes. It is a great way to add flavor and depth to soups, stews, and sauces. It can also be used as a base for risotto or as a marinade for meat or fish. With its simple ingredients and easy-to-follow instructions, this herb and garlic broth recipe is a great addition to any home cook's repertoire.

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