Soupe aïgo bouido (Boiled-Water Garlic Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 litres water
- 25 grammes sea salt
- 12 cloves garlic
- a sprig of sage
- 1 décilitre oil
- a pinch of pepper
- slices of bread
- chopped parsley
Instructions
- Gather in a saucepan 2 litres of water, 25 grammes of sea salt, 12 crushed cloves of garlic, a sprig of sage, 1 décilitre of oil and a pinch of pepper.
- Boil for 7 to 8 minutes.
- Arrange slices of bread in the soup tureen and sprinkle them with chopped parsley.
- Pour the boiling liquid over the bread.