Herb and Garlic Broth Aigo Bouido
Warm your soul with the rustic charm of Herb and Garlic Broth Aigo Bouido, a traditional Provençal recipe bursting with simplicity and flavor. This aromatic broth combines the richness of sautéed garlic, fresh herbs like thyme and parsley, and a whisper of olive oil to create an irresistible base. A touch of creamy egg yolks adds an elegant silkiness, while toasted slices of crusty bread soak up the delicate yet earthy essence of the broth. Finished with a sprinkle of Parmesan for added depth (if desired), this quick, 30-minute dish is perfect as a light soup or soothing starter. Ideal for cozy nights and wholesome gatherings, this classic French recipe is a vibrant celebration of humble ingredients elevated by technique.
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Recipe Information
Ingredients
- 8 pieces Cloves of garlic
- 2 tablespoons Olive oil
- 6 cups Water
- 1 piece Bay leaf
- 3 sprigs Fresh thyme
- 4 sprigs Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Egg yolks
- 4 slices Crusty bread
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Peel the garlic cloves and cut each clove in half.
In a large pot, heat the olive oil over medium heat. Add the garlic cloves and sauté them gently for 2-3 minutes until fragrant but not browned.
Pour in the water and bring to a gentle simmer.
Add the bay leaf, thyme sprigs, parsley sprigs, salt, and black pepper to the pot. Stir to combine.
Lower the heat, cover the pot, and let the broth simmer for 25 minutes to allow the flavors to infuse.
While the broth is simmering, toast slices of crusty bread until golden and set aside.
After 25 minutes, remove the bay leaf, thyme sprigs, and parsley sprigs from the broth.
In a small bowl, whisk together the egg yolks. Slowly ladle a few tablespoons of the hot broth (one at a time) into the yolks while whisking continuously. This will temper the egg yolks and prevent them from curdling.
Stir the tempered yolks into the pot of broth, whisking gently to blend. Allow the broth to heat through for 1-2 minutes without letting it boil.
To serve, place a slice of toasted bread in each bowl and ladle the broth over it. If desired, sprinkle grated Parmesan cheese on top before serving.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 4497 mg | 196% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.3 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 933 mg | 72% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
