L'aido Boulido (Catalan garlic soup) with Pistou

November 18, 2017
0 Ratings
  • Serves 2
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

What You'll Need
  • 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
  • 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)
  1. For the rouille
  2. 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.
  3. Add the the basil, and a little salt and pepper, and pulse, drizzling olive oil in, until it begins to resemble a pesto.
  1. For the L'aido Boulido
  2. Bring water garlic & salt to boil, and cook 10-15 minutes.
  3. Add herbs and 1 Tbsp oil. Cook for 5 minutes, then cover and let stand 10 minutes.
  4. Place a slice in each heated bowl, cover with cheeses, sprinkle with oil, and pour over the broth.
  5. Stir in half a tablespoon to a tablespoon of rouille, or just leave it up to your guests.

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