Garlic soup, served with oil, over slices of bread; a speciality of Provence, where they have a saying ‘L’aïgo boulido suavo lo vito’ (garlic soup saves one’s life).
A Provençal soup of garlic with onions and leeks, tomatoes, herbs, saffron and orange zest, served over slices of bread. It is served with poached eggs, thick slices of potato and fennel and finely chopped parsley.
A garlic and sage soup with oil, herbs and egg and perhaps some croûtons of fried bread; a speciality of Provence, where they have a saying ‘L’aïgo boulido suavo lo vito’ (garlic soup saves one’s life). It is traditionally served at weddings or at Christmas.
A garlic soup, with oil and egg, sage, bay and thyme and perhaps some croûtons of fried bread; a speciality of Provence, where they have a saying ‘L’aïgo boulido suavo lo vito’ (garlic soup saves one’s life).
A Provençal fish soup which is made with water and salt, small white fish, onions, potatoes, root vegetables, tomatoes, garlic, herbs and oil. The fish is then served separately with aïoli. It should contain no rascasse.
