Provençal Garlic Soup (Aïgo Boulido)

Provençal Garlic Soup, or Aïgo Boulido, is a traditional French soup from Provence that perfectly captures the region’s rustic charm. I love how this humble dish transforms simple ingredients like garlic, herbs, and bread into something deeply comforting and aromatic. It’s light, healing, and full of the sun-drenched flavors of southern France.

Why You’ll Love This Recipe

I love this recipe because it’s both nourishing and flavorful without being heavy. The slow-simmered garlic becomes mellow and sweet, while the sage and bay leaves infuse the broth with herbal warmth. I enjoy how the beaten eggs enrich the soup just slightly, giving it a delicate texture. It’s the kind of meal I make when I want something soothing, simple, and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 garlic heads (about 10 cloves/head)
4-6 fresh sage leaves
2 bay leaves
1 tbsp (15ml) Extra Virgin Olive Oil
2 egg whites (or whole eggs)
1/2 tbsp salt
1/2 tbsp freshly ground black pepper
2 slices of rustic bread (ie. Pain de Campagne)
1/4 cup (25g) grated Gruyère cheese

Directions

1. I start by peeling all the garlic cloves from the two heads. I leave them whole to keep their flavor mild and sweet after simmering.
2. In a medium saucepan, I bring about 4 cups (1L) of water to a boil.
3. I add the peeled garlic cloves, sage leaves, and bay leaves, then reduce the heat to low.
4. I let the mixture simmer gently for about 30–35 minutes until the garlic is tender and the broth is infused with the herbs.
5. I remove the bay leaves and sage, then lightly mash the garlic in the pot to release its flavor into the broth.
6. I season with salt, black pepper, and olive oil, stirring to combine.
7. In a small bowl, I beat the egg whites (or whole eggs) lightly, then slowly pour them into the hot broth while whisking gently to create silky ribbons.
8. Meanwhile, I toast the slices of rustic bread until golden and crisp.
9. I ladle the soup into bowls, place a slice of toasted bread on top, and sprinkle generously with grated Gruyère cheese.
10. I let the cheese melt slightly before serving, enjoying the comforting aroma and rustic texture.

Servings and Timing

This recipe serves about 4 people. The total preparation and cooking time is approximately 45 minutes.

Variations

I sometimes add a sprig of thyme or rosemary to the simmering broth for extra herbal depth. For a richer flavor, I use vegetable or light chicken stock instead of water. When I want a heartier version, I add a poached egg directly to each bowl before topping with bread and cheese. I also enjoy drizzling a little more olive oil over the soup just before serving for added richness.

Storage/Reheating

I store any leftover soup (without the bread and cheese) in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently over medium heat until hot but not boiling to keep the eggs from curdling. I toast fresh bread and add the cheese right before serving again. This soup doesn’t freeze well due to the egg, but it’s easy enough to make fresh.

FAQs

What does “Aïgo Boulido” mean?

It means “boiled water” in Provençal dialect, reflecting the soup’s humble origins and simplicity.

Is the garlic flavor strong?

No, simmering the garlic softens its sharpness, leaving a mild, sweet, and aromatic flavor.

Can I use broth instead of water?

Yes, I often use vegetable or chicken stock for a deeper, more flavorful base.

Do I have to use eggs?

No, but I like how they add body to the soup. If preferred, I skip them for a lighter, clearer broth.

What kind of bread works best?

I use rustic, country-style bread like Pain de Campagne or sourdough—it holds up well and absorbs the broth beautifully.

Can I make this soup vegetarian?

Yes, just ensure the cheese is vegetarian-friendly and use water or vegetable stock.

What cheese can I use instead of Gruyère?

I sometimes substitute Comté, Emmental, or Parmesan for a similar flavor.

Can I blend the soup?

Yes, though traditionally it’s served clear with floating garlic pieces. Blending creates a creamier texture.

How do I prevent the eggs from scrambling?

I pour them in slowly while whisking the hot soup gently so they form soft ribbons instead of clumps.

What can I serve with Aïgo Boulido?

I like serving it with a fresh green salad, a glass of white wine, and a bit of crusty bread on the side.

Conclusion

I love how Provençal Garlic Soup (Aïgo Boulido) captures the essence of simple, rustic French cooking—transforming just a few ingredients into something soul-warming and delicious. The fragrant garlic, silky egg ribbons, and melted Gruyère over toasted bread make each spoonful a perfect balance of comfort and flavor. It’s a timeless recipe I turn to whenever I crave something soothing, aromatic, and authentically Provençal.

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