| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 1 | Servings | |
INGREDIENTS
| 1 | Clove garlic | |
| 2 | sl | French bread, 1 inch thick, torn in pieces |
| 1 | tb | Olive oil |
| Salt to taste | ||
| Boiling water | ||
| 1/4 | c | Gruyere cheese, finely grated |
INSTRUCTIONS
Green garlic, called that because the tops of the freshly pulled root bulbs are still green, is used to make one of the more surprising and simple soups in all of French Cuisine. Green garlic is lightly mild with a flavor not unlike leeks but somehow fuller. The soup is called l'aigo boulido (in local dialect) or l'eau bouilli in Parisian French - boiled water - and it's a standard hangover remedy. Other kinds of garlic work as well. Method: Mash the garlic in the soup bowl (12 to 16 ounce bowls are best) and add the bread pieces. Trickle the oil over, sprinkle on the salt, pour in about a cup of boiling water and sprinkle the cheese over all. Eat. If you have a hangover, omit wine, otherwise, a good young red works fine. Posted to FOODWINE Digest 08 Oct 96 From: Bob Pastorio <pastorio@RICA.NET> Date: Tue, 8 Oct 1996 13:19:58 -0700
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