Recette de cuisineHomemade recipes · Hainaut
Favorites
Aïgo bouillabaisse, a traditional Provençal fish stew

Aïgo boulido, Provençal garlic soup

Appetizers

Provençal garlic soup: baked earthenware bowls filled with roasted garlic heads and a bouquet of herbs, blended into a smooth puree, and served with Gruyè…

Enlarge photo

Recipe from Persino, Igor123121, adapted by Recette de cuisine · · updated on

↓ Jump to recipe

Aïgo is a traditional Belgian soup, easy to make and refreshing. Here’s how to prepare it.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Resting45 min
  • Total1 hr 20 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$2.23 $0.56 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $1.19
  • $0.18
  • $0.53
  • $0.06
  • $0.27

Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Remove the outer skins from the garlic cloves, brush them with olive oil, wrap them in aluminum foil, and roast them in the oven at 200 °C for about 45 minutes, or until they are tender.
  2. Let the cloves cool and then press them through a garlic press.
  3. In a large saucepan, combine the water, potatoes, roasted garlic, herb bouquet, oil, salt, and pepper. ≈ 3 min
  4. Bring to a boil, then simmer, covered, for 20 minutes, or until the root vegetables are tender.
  5. Remove the herb bouquet and blend the soup. ≈ 4 min
  6. Adjust the seasoning and serve with grated Gruyère cheese and a drizzle of olive oil. ≈ 2 min

The bill

Aïgo boulido, Provençal garlic soup

  • 560 g of ground apples, cut into 1.5 cm cubes$1.19
  • 2 heads of garlic$0.18
  • 3 tablespoons of olive oil, plus a drizzle for serving$0.53
  • 1 1/2 tablespoons of sea salt$0.06
  • Freshly ground black pepper$0.27

Total$2.23

that's $0.56 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 560 g of ground apples, cut into 1.5 cm cubes
  • 2 heads of garlic
  • 3 tablespoons of olive oil, plus a drizzle for serving
  • 1 bouquet of herbs (rosemary, sage, thyme, parsley, bay leaf)
  • 1 1/2 tablespoons of sea salt
  • Freshly ground black pepper
  • Approximately 1.5 liters of water
  • Grated Gruyère, ready to serve

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating