Aïgo Bouïdo with Poached Eggs
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 litres water
- 3 decilitres olive oil
- 20 grams salt
- pinch pepper
- 8 cloves garlic
- fragments thyme
- fragments bay leaf
- fragments sage
- pinch parsley leaves
- 10 whole eggs
- slices bread
Instructions
- Bring 2 litres of water to a boil for a quarter hour with the olive oil, salt, pepper, garlic cloves, thyme, bay leaf, sage, and parsley leaves.
- Poach 10 eggs in this broth. Arrange them on slices of bread placed in a serving dish and dress with the broth.