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Vegetarian, South and mountains

Aïgo boulido with cheese croutons

Aïgo boulido is a Provençal soup made with garlic and sage, serving 4, ready in 35 minutes, rated easy, at about €1.90 per person. Its success depends on cooking the garlic gently so it stays mellow, and whisking in the egg yolks off the heat. Gruyère croutons always come alongside it.

Tonight, aïgo boulido, the garlic and sage soup from Provence, with cheese croutons.

Aïgo boulido with cheese croutons
Total time
35 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Aïgo boulido means boiled water in Provençal, and that's essentially what it is, water infused with garlic and sage, light in appearance but rounded out by egg yolks and olive oil whisked in at the end. The garlic flavor stays soft, almost melted, since it simmers a long time before the broth gets strained. It's a soup that warms you without weighing you down.

Make it on winter evenings when everyone wants something simple and hot, or serve it as a starter on a Sunday when you want to surprise guests without any fuss. The gruyère croutons add the crunch the soup needs on its own. Mon Chou brings it back as soon as the weather turns, through fall and winter.

The ingredients

4 people

Fruits and vegetables

  • Garlic 8 cloves
  • Sage 4 sprigs

Pantry

  • Wateroften in the pantry 1.2 l
  • Olive oiloften in the pantry 3 tbsp
  • Bay leafoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg yolks 2
  • Grated gruyère 80 g

Bakery

  • Baguette 1

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Bring the water to a boil with the crushed garlic, sage, bay leaf and salt. 20 min

    Crush the garlic to release its flavor.

  2. Slice the baguette and toast it in the oven with the gruyère on top. 8 min

    Watch closely, the cheese browns fast.

  3. Strain the broth, put it back over low heat and warm it through.

    Keep the cooked garlic to mash onto the bread.

  4. Whisk the egg yolks with the oil, thin with a bit of hot broth, then pour the mixture into the soup off the heat.

    Pour in a thin stream to avoid cooking the yolks.

  5. Serve in bowls with the cheese croutons.

    Let the croutons soak gently in the soup.

Our tips to get it right

  • Crush the garlic with the flat of a knife instead of chopping it, it infuses better and strains out more easily afterward.
  • Pour the egg yolk and oil mixture in a thin stream off the heat while whisking, that's how you get a smooth, lump free finish.
  • Make the croutons right before serving, they lose their crunch if they sit around too long.

The variations

  • Swap the sage for thyme or rosemary if you don't have any on hand, the soup stays just as fragrant.
  • For an egg free version, simply thicken with an extra drizzle of olive oil stirred in right before serving.
  • For kids, top the bread with gruyère without browning it too much and serve the soup warm rather than piping hot.

What to serve it with

  • A simple green salad
  • A glass of dry white wine
  • Black olives as a starter

Storage

The broth keeps for 2 days in the fridge in a sealed container, without the egg yolk mixture added yet. Reheat gently without boiling, then whisk in fresh yolks and make fresh croutons right before serving. This soup doesn't freeze well because of the egg yolks.

Questions about this dish

Can you make aïgo boulido ahead of time?

You can make the garlic and sage broth a few hours ahead and keep it warm, covered. Add the egg yolk mixture and make the croutons only right before serving.

Why doesn't the garlic taste too strong?

The garlic simmers a long time in boiling water, which softens its sharp bite. That's why you can use eight cloves without the soup turning overpowering.

Can you swap the gruyère in the croutons?

Yes, comté or emmental work just as well on toasted bread. Pick a cheese that melts and browns easily under the oven.

How do you keep the egg yolks from scrambling in the hot soup?

Whisk the yolks with a bit of hot broth first before adding them to the pot. Always pour off the heat, in a thin stream, while stirring constantly.

How long does it take to make an aïgo boulido with cheese croutons?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an aïgo boulido with cheese croutons?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an aïgo boulido with cheese croutons cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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