Provençal Garlic Soup
In the Provencal region of France, this classic dish is called “aigo bouido,” which means “boiled water.”
Serves: 4Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 3 small yellow onions, peeled and thinly sliced
- 2 large heads garlic, peeled and smashed
- 2 quarts water
- 2 tsp. salt
- 1⁄8 tsp. pepper
- 2 whole cloves
- 1 bay leaf
- 1 tsp. ground sage
- 1 tsp. dried thyme
- 1 tsp. ground marjoram
- 4 slices stale bread
- Preheat oven to 350°F. Place a Dutch oven over medium heat. Once it’s warmed, add the olive oil and onions. Stir frequently. If the onions start to stick, add more oil, and if they start to brown, reduce the heat.
- Add the garlic to the pot. Stir to combine and cook for 3 minutes. Once you start to smell a warm garlic aroma, and before the garlic browns, turn off the heat.
- Add the water and dried spices to the pot. Stir to combine. Cover and place in the middle of the oven. Cook for 2 hours.
- Remove the bay leaf and cloves from the pot and either use a stick blender or carefully pour the soup into a heat-safe blender and purée. Taste and season accordingly. Toast the bread and then add one slice to each dish. Ladle soup over the bread to serve.