Aïgo boulido, ideal for the aftermath of a party

According to the old Provençal adage :  “L’Aïgo boulido sauvo la vido tant qu’en mangeara sia pas mort”
“Boiled water saves your life; as long as you eat it, you won’t die”

Literally “boiled water”, this typically Provençal broth is prepared exclusively with garlic, thyme, sage and boiled water.

Take advantage from its significant benefits for the body thanks to its digestive and dietetic virtues, particularly with regard to the liver.

In short, it is ideal for a post-party detox or simply from time to time to detoxify.

Enhanced with olive oil and small croutons rubbed with garlic, you can also add vermicelli.

According to some, Aïgo Boulido was part of the Lean Christmas Meal (Le Gros Souper).

Ingredients for 4 :

• 1 litre of salted water.
• 5 to 8 cloves of garlic.
• 1 sprig of sage.
• Salt, pepper.
• 1 glassful of olive oil.
• Grated gruyère cheese in the plates if desired.
• Croutons rubbed with garlic.

Preparation of the recipe :

• Boil the water and garlic.
• Turn off the heat and add the sage.
• Cover and let steep for about 10 minutes, then reheat.
• Serve hot with grated Gruyère and croutons rubbed with garlic.

Be careful not to add too much sage, nor cook it for too long, as the broth should remain clear. If it becomes darker, it means that it is no longer good.