Aigo boulido refers to a garlic soup, a specialty of Provence, that is served with oil over slices of bread. This garlic soup is cooked with oil, egg, and herbs and spices, like sage, bay and thyme, and some croutons. It is also known as Aigo bouido
Aigo boulido is pronounced "ah-yee-goh boo-ee-doh"
Aigo boulido
Related Articles | |
| Aigo bouido | ■■■■■■■■■ |
Aigo bouido refers to a garlic soup, served with oil, over slices/pieces of bread. It is a Provencal . . . Read More | |
| Croutons | ■■■■■■■■ |
Croutons are small, seasoned pieces of re-baked bread that are often used as a garnish or topping in . . . Read More | |
| Piperade | ■■■■■■ |
Piperade refers to a dish from Basque region (Spain stretching to France). It is made with tomatoes, . . . Read More | |
| Season | ■■■■■■ |
Season: In the food context, "season" refers to the process of adding flavor to food by using herbs, . . . Read More | |
| Salmorejo | ■■■■■■ |
Salmorejo refers to a typical Spanish dish , particularly from the Region of Cordoba which is a cold . . . Read More | |
| Garbure | ■■■■■■ |
Garbure refers to a classic vegetable soup made in an earthenware pot called a toupin. It is made in . . . Read More | |
| Acquacotta | ■■■■■■ |
Acquacotta is the Italian term which literally means "cooked water", referring to a vegetable soup from . . . Read More | |
| Rouille | ■■■■■ |
Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, . . . Read More | |
| Beurre de Provence | ■■■■■ |
Beurre de Provence is another term for Aioli, a French garlic sauce that is made by mixing lemon, eggs, . . . Read More | |
| Meatball | ■■■■■ |
Meatball is a culinary term referring to a ball of ground meat mixed with other ingredients, such as . . . Read More | |