Recipe no. 28 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 21.
Ingredients
- 1 litre of water
- Salt as needed
- 2 crushed cloves of garlic
- 1 bay leaf
- 1 spoonful of olive oil
- 1 fresh egg yolk
- Thinly cut slices of bread
Preparation
- BrothPut into a saucepan 1 litre of water, the necessary salt, 2 crushed cloves of garlic, a bay leaf, a spoonful of olive oil, and bring to a boil for a quarter of an hour.
- BindingPut a fresh egg yolk into a tureen and beat it.
- AssemblingPour in, little by little, the contents of the saucepan into the egg yolk, after removing the garlic and the bay leaf.
- GarnishPut a few thinly cut slices of bread into the tureen.
Reboul's text
Put into a saucepan 1 litre of water, the necessary salt, 2 crushed cloves of garlic, a bay leaf, a spoonful of olive oil, and bring to a boil for a quarter of an hour.
Put a fresh egg yolk into a tureen, beat it while pouring in, little by little, the contents of the saucepan, after removing the garlic and the bay leaf; put in a few thinly cut slices of bread.
This soup is very good for the stomach.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: Aïgo bouillido. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary does not yet attest the word Aïgo bouillido: we therefore quote it as the author printed it, without adding a form of our own.
| Provençal | English |
|---|---|
| aigo | water |
| aiet | garlic |
| laurié | bay leaf |
| òli | olive oil |
| bouie | boil |
| soupiero | tureen |
| iòu | egg |
| pan | bread |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 28, page 21. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.