Recipe no. 34 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 23.
Ingredients
- Oil
- Onion
- 2 tomatoes
- Water
- Clove of garlic
- Bay leaf
- Salt
- Pepper
- Vermicelli
Preparation
- Browning the onionPut into a pan a few spoonfuls of oil and a chopped onion, and brown it lightly.
- TomatoesAdd 2 chopped tomatoes and cook them down well.
- MoisteningMoisten with the necessary water.
- FlavouringThrow in a clove of garlic, a bay leaf, salt and pepper.
- BoilingBring to a boil a few times.
- VermicelliThen add the vermicelli and cook until tender.
Reboul's text
Put into a pan a few spoonfuls of oil and a chopped onion, and brown it lightly; then add 2 chopped tomatoes and, once these are well cooked down, moisten with the necessary water.
Throw in a clove of garlic, a bay leaf, salt and pepper, and bring to a boil a few times before adding the vermicelli.
The same soup can be made with macaroni, noodles or other pasta.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| òli | oil |
| cebo | onion |
| toumàti | tomato |
| aigo | water |
| aiet | garlic |
| laurié | bay leaf |
| pebre | pepper |
| sau | salt |
| verlichèlli | vermicelli |
| besuscla | brown |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 34, page 23. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.