AIGO BOULIDO, la soupe à la sauge

In cold water, add a pinch of coarse salt and peeled garlic cloves.

Gently simmer for 15 minutes covered.

Infuse the bay leaf and sage in the broth (off the heat) for a few minutes.

Meanwhile, grill the bread with grated gruyère or parmesan.

Taste, adjust seasoning, then remove the herbs (if desired). Over-infused herbs can make the broth too bitter.

When serving, crush the garlic with a fork and place two good ladles of broth over the grilled bread slices in a deep plate.

Finish with a twist of pepper mill.

Dietary

Allergens