Now what did I need all that garlic for that I showed you how to speed peel in my last post? To cook some "Boiled Water". That is what Aigo Boulido translates into, a very traditional Provençal peasant soup which serves as a famous hangover cure and an at least even contender to chicken soup when fighting the beginnings of a cold. Here below you see what you need: 2 leeks, a head of garlic, 2 or 3 tomatoes, some sprigs of flat leaf parsley and a generous sprig of sage, plus 1 big or 2 to 3 small potatoes and some chicken or vegetable stock.
Ingredients for Aigo Boulido
Break up the head of garlic and peel the cloves, clean and chop up the leeks, pick the parsley and sage leaves off the stalks, peel and halve the potatoes. With not too much water and some chicken or vegetable stock (I use powdered) bring everything to the boil and let simmer until the garlic cloves are real soft. Fish out the potatoes and set aside. Strain all the rest through a fine sieve, pushing with a spatula so you get all the garlic puree into the broth. Let cool a bit then in a mixer blitz the potatoes into the broth. Drink.
All chopped up and ready to cook
It might not look like much and the consistency is indeed more or less like boiled water but the taste is fabulous and your hangover will be history within minutes. Plus all microbes hate garlic just as much as vampires! And have no fear: since the garlic is cooked you won't even smell. Santé!
Aigo Boulido
