Aïgo Bouido - Provençal Garlic Soup

Aïgo Bouido, meaning "boiled water" in Provençal, is a traditional garlic soup that combines fresh and roasted garlic for a soup that's both light and deeply aromatic. By adding Yukon gold potatoes and a medley of fresh herbs, this soup strikes a perfect balance between simplicity and richness while providing a comforting dish perfect for any occasion.

Ingredients

🧄 1 whole head of garlic (for roasting)
🥄 1 teaspoon olive oil (plus more for finishing)
🥔 2 Yukon gold potatoes, peeled and cubed
🧄 6 garlic cloves, peeled
🌿 1 bouquet garni made of fresh sage, bay leaves, and other herbs (e.g., thyme, rosemary)
💧 6 cups water
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🧀 1/4 cup grated Gruyere cheese (for garnish)

Instructions

1- Roast the Garlic:

• Preheat the oven to 375°F (190°C).
• Peel the papery skins off the whole garlic head, keeping it intact.
• Place the garlic head on a piece of foil and drizzle with olive oil. Rub the oil into the garlic.
• Wrap the foil loosely around the head and roast in the oven for about 45 minutes, until the skins are golden and the cloves are soft.
• Allow to cool, then slice the garlic head in half and squeeze the roasted cloves out of their skins.

2- Prepare the Soup:

• In a large pot, combine the 6 cups of water, cubed potatoes, peeled garlic cloves, and bouquet garni.
• Add olive oil, salt, and black pepper.
• Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let simmer for 20 minutes until the potatoes are tender.

3- Conclusion and Blend:

• After 20 minutes, remove the herb bundle from the pot.
• Add the roasted garlic to the soup mixture.
• Use an immersion blender or a regular blender to purée the soup until it's very smooth.

4- Serve:

• Ladle the soup into bowls and garnish with a small amount of grated Gruyere cheese.
• Finish with a drizzle of olive oil before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Equipment: Oven, Foil, Large pot, Immersion or regular blender

Cooking Tips:

• Ensure the potatoes are cut evenly so they cook uniformly.
• Don’t overdo the Gruyere cheese; it should complement, not overpower, the garlic flavor.

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Aïgo Bouido - Provencal Garlic Soup