Aigo bouido (literally “boiled water” in Provençal, and also called aigo boulido) is a simple soup full of generosity. Not only do you use 6 whole heads of garlic, but also a generous mix of herbs and spices. No need to be tidy and precise; measurements don’t have to be exact. Roasting the garlic makes for a more mellow flavor, but there is no doubt that this is a garlic lover’s soup.
A healing and comforting soup for whatever ails you, aigo bouido is also a perfect first course for a more formal occasion.
Serves 4
Time: 1 hour, 10 minutes
4 heads garlic
1 tablespoon olive oil
Sprinkling of salt
1 teaspoon salt
2 tablespoons olive oil
2 cups coarsely chopped onions
1 cup coarsely chopped celery
1 cup coarsely chopped carrots
2 heads garlic, outer papery skin removed, sliced in half crosswise
½ cup coarsely chopped parsley with stems
4 sprigs fresh thyme
½ teaspoon whole black peppercorns
¼ teaspoon ground turmeric
1 teaspoon ground coriander
⅛ teaspoon crushed red pepper flakes
6 cups water
2½ cups cubed potatoes (½-inch cubes)
1 rounded tablespoon minced fresh thyme
¼ cup chopped fresh parsley leaves
Preheat the oven to 400°F. Remove the loose outer papery skins of the garlic and cut off just the tips of the cloves. Toss the garlic with the olive oil and salt. Wrap the garlic in aluminum foil and roast in the oven for 30 to 40 minutes. After 30 minutes, check for doneness. A sharp knife should easily pierce the garlic and the outer skin will have begun to loosen. When done, set the garlic on a cutting board to cool.
While the garlic is roasting, make the stock. In a large soup pot, sauté the onions and salt in the olive oil for a few minutes. Add the celery, carrots, garlic, parsley, and thyme. Stir in the peppercorns, turmeric, coriander, and red pepper flakes. Increase the heat and add the water. When the stock comes to a rapid simmer, reduce the heat to maintain a simmer and cook for 30 minutes.
Prep the potatoes and set aside, covered with water, in a bowl. Mince the thyme and chop the parsley and set aside.
When the stock has simmered for 30 minutes, strain it through a sieve into a separate pot, pressing on the vegetables to extract the maximum liquid. Set aside 2 cups of stock, and pour the rest back into the soup pot. Drain the potatoes and add them to the pot and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 7 to 10 minutes.
While the potatoes are simmering, remove the roasted garlic from its skin. This is the most labor-intensive part of making the soup. Press the skins to squeeze out the soft garlic. Some cloves may pop out easily, while you may need to press others down on one end with a knife and push out the garlic. Place the soft garlic in a blender with the reserved stock. When the potatoes are tender, scoop out a cupful and add to the blender. Purée until thick and smooth. Pour into the soup pot. Stir in the minced thyme and additional salt, if needed.
Garnish each bowl of soup with chopped parsley.
For a simple meal, serve Aigo Bouido with a crisp baguette, cheese, and salad. Or serve with Lentil Salad with Baby Greens and Oranges, Baby Arugula Salad with Crusted Chèvre and Pears, Pizza with Greens, or Asparagus with Fried Eggs and Sizzled Shallots.