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home > recipes > soups > aïgo bouïdo
from Chicago, IL 4-1/3 cups water 6 garlic cloves, crushed 1/2 teaspoon salt small sprig of fresh sage small sprig of fresh thyme 1 egg yolk 6 slices of French bread, brushed with olive oil Bring the water to a boil. Add the garlic and salt and boil for another 10 minutes. Add the herbs. Remove the pan from the heat and allow the herbs to steep for about 10 minutes. Remove the herbs. Blend the yolk with some of the cooled broth, then stir it back into the soup to thicken it. Place the oiled bread into the soup bowls, pour the soup over the bread and serve immediately.

Aïgo Bouïdo


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keyword: aïgo
keyword: bouïdo
ethnicity: french
recipes for soups
recipes by dave
Email Address:
(posted November 13, 2003)

from Chicago, IL

4-1/3 cups water
6 garlic cloves, crushed
1/2 teaspoon salt
small sprig of fresh sage
small sprig of fresh thyme
1 egg yolk
6 slices of French bread, brushed with olive oil

Bring the water to a boil. Add the garlic and salt and boil for another 10 minutes.
Add the herbs. Remove the pan from the heat and allow the herbs to steep for about 10 minutes.
Remove the herbs. Blend the yolk with some of the cooled broth, then stir it back into the soup to thicken it.
Place the oiled bread into the soup bowls, pour the soup over the bread and serve immediately.



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