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Author Notes: This is a simple, all-time favorite of mine that my father used to serve me when I was sick, or when he was sick of cooking anything more involved. It can be prepared as a warming vegan dish by simply omitting the Gruyere. Traditionally (at least in my family) served with a toasted slice of bread covered in rouille (Catalan pesto), and with a few shavings of Guyere, this sucker is pleasingly spicy, and warming.
This is pop's recipe, basically verbatim. —Ian
For the rouille
- 1 handful basil leaves
- 6-12 cloves garlic
- .5 red bell pepper, seeded
- 2-5 chilis de arbol, to your taste
- 1 fat slice of white bread, soaked in water and squeezed dry
- olive oil (see below)
- salt and pepper
- Loosely chop up the bell pepper, the garlic, and chuck them into a food processor with the dried chilis and the wrung-out bread. Pulse until they're largely chopped.
- Add the the basil, and a little salt and pepper, and pulse, drizzling olive oil in, until it begins to resemble a pesto.
For the L'aido Boulido
- 12 garlic cloves, mashed
- 4 cups water
- 2 bay leaves
- 1 sprig fresh sage
- 4 tablespoons olive oil
- 4 slices of stale bread
- 1.5 cups Gruyere, grated
- salt to taste
- 1-2 tablespoons rouille (see above)
- Bring water garlic & salt to boil, and cook 10-15 minutes.
- Add herbs and 1 Tbsp oil. Cook for 5 minutes, then cover and let stand 10 minutes.
- Place a slice in each heated bowl, cover with cheeses, sprinkle with oil, and pour over the broth.
- Stir in half a tablespoon to a tablespoon of rouille, or just leave it up to your guests.