Food & StyleAïgo Bouido (Provençal garlic soup)
This comforting Provençal garlic soup comes together with silky Yukon Gold potatoes and mellow roasted garlic, pressure-cooked to savory perfection for a soul-warming bowl in less time.
Equipment
- 1 Pressure cooker
- 1 Oven
- 1 Blender or immersion blender
Ingredients
Main Ingredients
- 1 large head of garlic for roasting
- ½ teaspoon olive oil for roasting garlic
- 6 cups spring water
- 1 ¼ lbs Yukon Gold potatoes peeled and cut in ½” cubes
- 2 heads garlic cloves skinned and kept whole
- 1 bouquet garni rosemary, sage, thyme, parsley, and bay leaves tied tight
- 3 tablespoons extra virgin olive oil for finishing
- 1 ¼ teaspoons sea salt
- Freshly ground black pepper to taste
- Aged Gruyère finely grated, as garnish
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the large garlic head to peek the cloves. Drizzle ½ teaspoon olive oil over it and wrap it tight in foil.
- Put that wrapped garlic in the oven and roast for about 30 minutes. Let it cool before squeezing the garlic pulp out of the skins. Set this aside.
- In your pressure cooker put spring water, cubed potatoes, whole garlic cloves, and the bouquet garni. Close the lid and bring up to pressure over high heat.
- Once you hear the valve hiss, lower heat to medium-low and let it pressure cook for 25–30 minutes until potatoes and garlic are super tender.
- After this, do a natural release. Open it up and fish out the bouquet garni then puree the soup with an immersion blender or regular blender until it’s silky smooth.
- Stir in your roasted garlic pulp and the 3 tablespoons olive oil. Add sea salt and pepper to taste.
- Ladle into bowls, sprinkle with aged Gruyère, and drizzle extra olive oil for garnish. Serve hot.
Notes
For best flavor, don’t skip the roasted garlic. Store in fridge up to 4 days or freeze for 3 months. Reheat gently for ideal texture.