Provencal Garlic Soup Aigo Boulido Recipe

I absolutely adore this recipe because it turns simple ingredients into a comforting, flavorful garlic soup that feels like a warm hug in a bowl. Plus, the way the creamy egg blends with the broth and the crunch of crusty French bread on the side makes it irresistible—especially with that optional Gruyère topping!

My favorite traditional recipes that radiate warmth and comfort are ones like Aigo Boulido, the classic Provencal garlic soup. In this dish, a head of garlic, thyme, and a bay leaf are simmered in water, offering a delightful surprise depth of flavor.

A drizzle of olive oil, freshly ground black pepper, and optional Gruyère take it from perfect for a weekday lunch to perfect for a dinner party. With that in mind, let’s talk about how to make this soup, as well as some variations on it.

Ingredients

Garlic:
High in antioxidants, serves up a strong taste, fantastic for cardiovascular wellness.

Olive Oil:
Comprises healthful fats, provides creamy smoothness, and possesses anti-inflammatory properties.

Thyme:
Provides fragrant herbal undertones, is a carrier of vitamins C and A, and is favorable for immune health.

Egg:
Contributes to soup’s thickness and texture, adds protein and creaminess.

Bay Leaf:
Imparts delicate, earthy flavor, supports digestion, amplifies aroma.

Gruyère Cheese:
An optional garnish, adding the savory depth, contains calcium and protein.

Ingredient Quantities

• 1 head of garlic, cloves peeled
• 1 bay leaf
• Fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 egg
• 4 cups water
• Crusty French bread, for serving
• Grated Gruyère cheese (optional, for garnish)

Instructions

1. Start by removing the cloves from one head of garlic.

2. In a large saucepan, combine the garlic cloves that have been peeled, the bay leaf, the thyme sprigs (or dried thyme), and 4 cups of water.

3. Pour 1 tablespoon of olive oil over the top and season to taste with salt and freshly ground black pepper.

4. Heat the mixture in a medium-high setting until it reaches a boil.

5. Once it has reached a boil, decrease the heat and let it simmer for about 30 minutes, allowing the flavors to blend.

6. Take the saucepan off the heat and allow it to cool for a bit. If you used fresh thyme, bay leaves, or both, fish them out and throw them away.

7. Break the egg into a mixing bowl and mix it lightly.

8. Whisk a ladleful of hot garlic broth into the beaten egg to temper it.

9. Pour the egg mixture back into the saucepan very slowly while you stir it constantly. By doing this, you’re creating a silky-textured result, for which you want to avoid scrambling the egg.

10. The soup should be served hot alongside pieces of crusty French bread. An optional garnish of grated Gruyère in each bowl enhances both the appearance and the flavor of the soup.

Equipment Needed

1. Knife
2. Cutting board
3. Large saucepan
4. Measuring cups
5. Measuring spoons
6. Ladle
7. Mixing bowl
8. Whisk
9. Wooden spoon or spatula

FAQ

• Q: Can I use pre-minced garlic instead of fresh garlic cloves?A: For a true flavor, fresh garlic is best. Yet in moments of desperation, pre-minced garlic can fill in just fine. You should know that with any substitution or shortcut, the final dish may taste less robust than it would with fresh garlic. But you know what? It’ll still be good. And that’s a win.
• Q: Is it possible to make this soup vegetarian or vegan?Q: Is the recipe vegan? Can it be made vegan?

  A: Yes, the original recipe is vegetarian, and it can easily be made vegan. Egg substitutes like “Just Egg” would work perfectly. You could also use a flax egg or chia egg, or just leave the egg out entirely.

• Q: How do I incorporate the egg into the soup?A: Slowly pour the beaten egg into the barely simmering soup while stirring constantly to create ribbons or strands.
• Q: What can I substitute for Gruyère cheese if it’s not available?Parmesan or Swiss cheese can take the place of Gruyère, if necessary, but the flavor will be slightly different.
• Q: How should I serve the French bread with the soup?The crusty French bread can be served on the side for dipping, or you can float toasted slices atop the soup bowl before serving.
• Q: Can I prepare this soup in advance?Q: Can the soup be prepared ahead of time, and if so, how far in advance can it be made?

Substitutions and Variations

1 tablespoon olive oil—replace with 1 tablespoon butter for a richer flavor.
Thyme sprigs fresh or 1/2 teaspoon dried thyme—use 1/2 teaspoon herbes de Provence for a more complex, aromatic profile.
4 cups water—substitute with 4 cups vegetable broth for added depth of flavor.
Serve with crusty French bread—experiment with using a baguette or sourdough bread to alter the texture of this dish.
Gruyère cheese, grated (optional, for garnish) – For a sharper taste, substitute with Parmesan cheese, grated.

Pro Tips

1. Roast the Garlic First Before adding the garlic to the saucepan, try roasting the peeled cloves in the oven with a little olive oil until golden brown. This will add a deeper, sweeter flavor to the soup.

2. Use Homemade Stock Instead of plain water, consider substituting with homemade chicken or vegetable stock for a richer flavor profile.

3. Add Aromatics with the Thyme Throw in a small piece of onion or a leek along with the thyme to add more depth to the broth as it simmers. Remove them before adding the egg.

4. Stir in a Splash of Cream For a creamier texture, stir in a splash of heavy cream or crème fraîche just before serving.

5. Finish with Fresh Herbs Garnish with a sprinkle of freshly chopped parsley or chives before serving for a pop of color and fresh flavor.