Provençal Garlic Soup (Aïgo Boulido) (2024)

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 and inexpensive local ingredients. It is said the broth was first invented by hikers venturing the trails of Provence.They would pick up herbs along their way – sage, bay leaves, etc. – and boil them in spring water to eliminate any germs.

Later, garlic, growing abundantly in the Provence mountains, was added to the recipe and the broth became adopted by locals, mothers and grandmothers for its healing properties.

Nowadays, the Aïgo Boulido is more often enjoyed in Provence to wrap up big feasts and aid digestion and cure hangovers. It is also a popular “detox” soup as it is low in calories and has wonderful healing properties thanks to the garlic and sage.

When shopping for garlic, choose bulbs that are firm to the touch, with dry and unblemished skins. The heads should stay together and not break apart easily. Whole garlic heads should be kept at room temperature in a dry place and can last for months. Individual cloves, unpeeled, should be used within 10 days.

When shopping for sage, choose it fresh over dried as it has superior flavor and curative powers. Look for fresh fuzzy leaves with a vibrant green-grayish hue, free from brow spots or yellowish ends. To store fresh sage leaves, wrap them in paper towel and place them in a bag in the refrigerator. Use them within 5 days.

There are three common ways to enjoy an Aïgo Boulido.

• The first one, the “light” version, simply calls for boiled water with a few garlic cloves, bay leaves and fresh sage. This consommé is then filtered and sipped pure, with a drizzle of olive oil. The delicate mix of herbaceous flavors from the herbs and fruity notes from the olive oil tastes both detoxifying and soothing – and surprisingly, satisfying too.
• A second method, which is my favorite and the recipe I am sharing here, adds beaten eggs into the broth. Some recipes include whole eggs, some only the whites or some only the yolks (for a creamier soup) – it is really up to you! The soup is then served with a piece of toasted bread with cheese on top. Stirring whole eggs or egg whites into the broth forms succulent tiny “rags”, giving the soup a more substantial texture. It also adds a healthy dose of protein – and with a slice of toasted bread with cheese on top, you have yourself a delicious, nutritious dinner.
• Finally, a third way calls for placing whole poached eggs on top of the soup right before serving, rather than stirring them in. A delicious choice too, which requires the extra step of poaching eggs in simmering water and white vinegar.

Cooking notes:

• This recipe makes soup for 2 people, but you can easily double or triple quantities.
• With one whole head of garlic per person, this soup recipe may scare you – but I promise the garlic bite mellows out as it cooks. The taste is actually quite subtle.
• For the eggs, choose them as fresh as possible and take them out of your fridge at least 30 minutes before, to allow them to warm up to room temperature.

I hope you’ll love this Provençal Garlic Soup (Aïgo Boulido) recipe as much as I do! If you have any questions, feel free to leave a comment.

More Soup Recipes:

• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Creamy Leek Potato Soup (Soupe Vichyssoise)
• Fresh Tomato Velouté Soup
• Classic French Lentil Soup
• Creamy Chestnut Soup

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Audrey

Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy.