Recipe - Leau Bouilli

1 Clove garlic
2 sl French bread, 1 inch thick,
torn in pieces
1 tablespoon Olive oil
Salt to taste
Boiling water
One fourth cup Gruyere cheese, finely
grated

Green garlic, called that because the tops of the freshly pulled root bulbs
are still green, is used to make one of the more surprising and simple
soups in all of French Cuisine. Green garlic is lightly mild with a flavor
not unlike leeks but somehow fuller. The soup is called l'aigo boulido (in
local dialect) or l'eau bouilli in Parisian French boiled water and
it's a standard hangover remedy. Other kinds of garlic work as well.

Method: Mash the garlic in the soup bowl (12 to 16 ounce bowls are best)
and add the bread pieces. Trickle the oil over, sprinkle on the salt, pour
in about a cup of boiling water and sprinkle the cheese over all. Eat. If
you have a hangover, omit wine, otherwise, a good young red works fine.

Posted to FOODWINE Digest 08 Oct 96

From: Bob Pastorio pastorio@RICA.NET

Date: Tue, 8 Oct 1996 13:19:58 0700