Garlic Soup (Aigo-Boulido)

1 clove garlic, peeled
1.5 cups water
Salt and pepper
Piece of bay leaf
Olive oil
Sprig of sage
Sprig of thyme
2 slices of bread
1 ounce vermicelli or 1 egg yolk, beaten

The ingredients are given per person. Crush the garlic. Put in a saucepan or soup pot with the water, salt and pepper, bay leaf. Boil rapidly for 15 minutes. Add the pasta (optional) and continue boiling until this is cooked. The length of time depends upon the size pasta used.

Aigo-Boulido is served sprinkled with a little olive oil, and is either poured over the slices of bread or stirred, a little at a time, into beaten egg yolk, in which case, the pasta should be omitted. A double-boiler is recommended to keep the broth and egg yolk warm while being combined.

This soup is one of the most ancient traditional dishes of Provence.