Garlic and Sage Soup (Aigo Boulido)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 head garlic 12 fresh sage leaves 1.4 litres/2-1/2 pints water
salt 2 tablespoons olive oil freshly ground black pepper
4 thin slices country-style bread 2 cloves garlic, halved extra virgin olive oil, to serve
4 extra fresh sage leaves, to garnish



1 Separate the head of garlic into cloves. Bruise each clove just enough to split the skins (discard these) and break up the flesh a little. Do this by placing the flat of a knife on each clove and banging it with your hand. Wash the sage and crumble in your fingers to release the flavour.
2 Place the garlic, sage, water, 2 teaspoons of salt and the oil in a large saucepan and bring to the boil. Cover and simmer for 20 minutes. Strain through a sieve into a bowl. Discard the sage, but rub the garlic through the sieve into the soup with the back of a wooden spoon. Return the soup to the heat, season to taste, and simmer gently while preparing the bread.
3 Dry the bread slowly under a medium grill or in an oven at 150C/300F/gas mark 2-do not toast. Rub each slice lightly with the garlic halves and place in soup bowls. Drizzle a little extra virgin olive oil over each piece. Pour in the soup, garnish with sage and serve immediately.

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