• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Ramshackle Pantry
  • About Me
  • Recipe Index
  • Culinary History
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipe Index
  • Culinary History
  • Contact
×

Home » dishes » Garlic Soup - Julia Child’s Aigo Bouido Recipe

Garlic Soup - Julia Child’s Aigo Bouido Recipe

Published on January 15, 2021 by Ben · Updated on May 22, 2021 · As an Amazon Associate I earn from qualifying purchases. · 26 Comments

Jump to Recipe
Julia Child's Augo Bouido Garlic woup with an overhead view of one bowl of soup with some toast in the background
"Julia Child's Garlic Soup - Aigo Bouido" with a bowl of soup on wood with sage and garlic in the background.
Julia Child's Garlic Soup with a picture of the soup in a white bowl.

This classic French garlic soup is so comforting and tasty. A Julia Child classic that grabs my heart and warms my stomach. At first glance, it may seem like just a vegetable soup, but it is much more than that. This soup is very hardy, comforting, and delicious. Yes, it has the fancy French name of Aigo Bouido, but I call it Julia Child's Garlic Soup.

Garlic Soup in a white bowl on a picnic table. On the side, there is a serving of cheesy toast and several fresh herbs for display.

I have been reading Julia Child’s book My Life In France which details much of the time before she became a famous television chef. It inspires me to cook. In the book, Julia describes, in detail, a garlic soup called Aigo Boido and I just knew that I had to make it. Just as I suspected, it is so good. This soup will forever be a part of my cooking arsenal and I am going to share it with you today. So, I am going to set aside our normal series for a moment and take time to make and share this spectacular garlic soup recipe.

What Is Aigo Bouido?

The literal translation of the recipe name is "boiled water" in Provencal. There is, however, much more to this recipe in terms of flavor and comfort. As indicated in the title of this post, we have garlic in this soup, but we also have some delicious herbs that really bring something special to the mix. The base of it is just boiled garlic and herbs. A very simple, but garlic heavy, broth. It makes our house smell spectacular and really is a treat.

Mayonnaise in Garlic Soup?

Part of this recipe includes making homemade mayonnaise and then ladling the garlic broth into it. I had not made a soup in this manner before, but it really kind of makes sense when you taste it. It almost gives it a creamed soup richness and texture to it, but with no dairy. So, if the idea of using mayo in this garlic soup gives you second thought of making it, don’t worry. It is good and worth it.

What Herbs to Use For This Garlic Soup

While I mostly stay true to the original recipe, I think there is some wiggle room with this. The broth will take on the profile of garlic and the herbs that are used. My advice is to try this recipe as-is but then add and remove your herbs as you see fit. The one spice that I thought might not fit well, but the recipe calls for, is cloves. To my surprise, it really added quite a bit of awesome to the recipe. The flavor is great and complements this soup well.

Also, if you can, use fresh ingredients. It will make a difference.

Toast as a Side Dish

The soup is great, but I do think it needs a crispy side to go along with it. Serve it with a toasted bread or maybe even croutons. I used my homemade bread and put it in my toaster oven with butter and parmesan cheese for a few minutes. It really gave a nice accompanyment to the recipe and while I do not include it here, I suggest you add some crispy startch, like toast, as a side to this soup.

Julia Child Is Inspiring

I picked up this book about Julia Child not knowing what to expect and I love her story. She didn’t even graduate from cooking school until she was in her late 30s. Her first book was published when she was 49. It seems like she had an openness and curiosity about the world that I admire. It is never too late to follow one’s dreams, passions, and to live life to the fullest. That is what I get from Julia Child.

Here I am... a 46-year-old dude who is still learning, trying to follow my dreams and passions. Just like Julia Child seemed to continue to do throughout her life. And she did it so well.

There are other foodie authors I find inspiring and Julia Child is now among them. I love Anthony Bourdain, as he opened up worlds of unique and interesting cuisines to me, as well as the inner workings of the professional kitchen.

I love Jim Harrison, as he writes about food and eating in such a beautiful and unapologetically indulgent way. Harrison is probably best known for writing Legends of the Fall, but also writes some stunning food stories. Now, I love Julia for her passion for French cooking and her painstaking research in making great French food for Americans. I love her for this soup.

I have this suspicion that my love might go beyond this soup. Last Christmas, my wife gifted me Julia Child's cookbooks. I have not been disappointed. The Julia Child Foundation is probably where I will take my next steps.

Several cloves of unpeeled garlic sitting on a cutting board.
Peeled Garlic in a glass bowl. These cloves of garlic were briefly blanched and then peeled. On the side, there is some thyme and fresh parsley.
Garlic and herbs boiling in a pot.
Garlic and herbs sitting in a strainer. This is the leftovers from sending the soup broth through the strainer, per the directions.

Garlic Soup Tips Summary

  • Since this recipe has so few ingredients, the ingredients you use are important. Find nice looking herbs and garlic for the recipe.
  • If you don't want to make fresh mayo, you could substitute ¼ to ⅓ cup store-bought mayo into this recipe, although I have not tested it.
  • Serve with a nice toast or bread as a side dish.
Aigo Bouido Recipe in a bowl on a picnic table. There is toasted bread on the side with herbs showing.

Products I Used in this Recipe

  • Fine Strainer
  • Soup Pot
  • The Art of French Cooking

Did You Make This Garlic Soup?

If you liked this recipe, you could do me a real solid by taking some time to let me know how it went in the comment section below and by sharing this recipe on Pinterest. I always appreciate hearing from you.  If you want to see more from me, make sure to subscribe to get updates via email.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Garlic Soup in a white bowl on a picnic table. On the side, there is a serving of cheesy toast and several fresh herbs for display.

Garlic Soup - Julia Child’s Aigo Bouido Recipe

★★★★★ 5 from 8 reviews
  • Author: Ben Myhre
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 Minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Boil
  • Cuisine: French
Save Recipe Recipe Saved
Print Recipe

Description

This Aigo Bouido, or garlic soup, is a Julia Child classic. While it is so simple, it is restorative and so comforting.


Ingredients

Scale
  • 16 Cloves garlic
  • 2 Quarts Of Water
  • 2 Teaspoons of Salt
  • ½ teaspoon pepper
  • 2 cloves
  • 2 Sage leaves, chopped or ¼ teaspoon dried sage
  • 2 Sprigs Thyme leaves or ¼ teaspoon dried thyme
  • 1 small bay leaf
  • 4 Sprigs Parsley or ½ teaspoon dried
  • 3 egg yolks
  • ¼ cup Olive Oil (NOT Extra Virgin)

Instructions

  1. Bring some water to a boil
  2. Add unpeeled garlic for 30 seconds.
  3. Run under cold water
  4. Remove garlic skin
  5. Add peeled garlic and all ingredients EXCEPT egg yolks and olive oil to pot.
  6. Bring to a light boil for 30 minutes
  7. While water is boiling, add egg yolks to large bowl that will eventually hold soup
  8. Whisk
  9. Slowly add olive oil to bowl a few drops at a time and vigorously whisk (or use mixer) until it is mayonnaise.
  10. After soup has boiled for 30 minutes, dish one ladle into mayonnaise and mix.
  11. Using strainer, strain broth into the bowl containing the soup/mayo mixture.
  12. Feel free to press and squeeze garlic a bit to get some of the extra juices out.
  13. Ladle into serving bowl
  14. Garnish with garlic/cheese toast, crispy French bread, parmesan cheese.
  15. Serve

Notes

Serve with a toasted French Bread


Nutrition

  • Serving Size: ¼ SOUP
  • Calories: 191 Calories
  • Sugar: 0 g
  • Sodium: 1181 mg
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 14 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 138 mg

Keywords: garlic soup

Did you make this recipe?

Rate this recipe in the comment section below,  sign up to get updates by email, and share this recipe on Pinterest.

Related Posts

  • Overhead picture of two bowls of our easy taco soup
    Easy Taco Soup Recipe

    This Easy Taco Soup recipe is so simple and quick! A perfect weeknight meal that…

  • Overhead shot of cream of mushroom soup with croutons on top and mushrooms on the side. Two spoons on the side and all of it on old wood.
    Homemade Condensed Cream of Mushroom Soup Recipe

    You might never buy the store-bought stuff again. This Homemade Condensed Cream of Mushroom Soup…

  • A picture of knefla soup for outro post
    Knöpfle Soup Series Wrap Up

    Boy, eating all that creamy, dumplingy, buttery soup was divine. Not only did we eat…

« Baked Italian Chicken Thighs and Sheet Pan Dinner
Buffalo Style Veggie Chicken Sandwich »
  • Facebook299
  • Twitter
  • Mix

Reader Interactions

Comments

  1. Barbara Tulli

    April 01, 2020 at 4:53 pm

    Why not extra virgin olive oil?

    Reply
    • Ben

      April 01, 2020 at 6:45 pm

      EVOO is more finicky when making mayo. It can be harder to emulsify (turn into mayo). Some say it has a bitter taste. You can make it with EVOO, but it becomes a bit more of a crapshoot on taste/texture and I definitely wouldn't recommend using it if you are using a hand blender or stand blender.

    • Justin

      February 04, 2021 at 6:31 pm

      Made mine with EVOO and I agree...makes it bitter. You will end up having to compensate with a sweetener. Love Julia, very tasty soup!

    • Glenys Williams

      February 20, 2022 at 3:44 pm

      But Julia doesn’t peel her garlic, right. I’ve made this before and just sieve the soup to get the skins. Delicious recipe

    • Ben

      February 20, 2022 at 6:53 pm

      She does. I just checked her recipe from Mastering the Art of French Cooking and her instructions read "Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel."

  2. Harley

    September 11, 2020 at 10:58 am

    Has anyone tried this recipe using vegan mayonnaise?

    Reply
    • Ben

      September 12, 2020 at 2:12 pm

      I have not heard from anyone that has, but it would be interesting to try, though. I think my big concern is if it would incorporate into the broth in the same way. I just don't have enough experience with vegannaise in recipes. If you try it, let me know!

  3. Peter

    March 19, 2021 at 9:39 pm

    Just delicious and such classic simplicity. I paid mind to the reviews regarding olive oil for the mayonnaise and used canola oil instead. Great soup but the broth sans mayonnaise is going to become the base for many recipes.

    Reply
    • Ben

      March 20, 2021 at 7:45 am

      Awesome. I love cooking and the more I do it, I tend to find the best flavors in the most simple recipes. I am so glad you liked it and I am sure Julia is, too! 🙂

  4. mia

    January 15, 2022 at 9:58 am

    can you freeze this soup?

    Reply
    • Ben

      January 18, 2022 at 6:17 am

      I would say no, as mayo (or any emulsified oil) does not freeze well.

  5. Norman Woelk

    March 09, 2022 at 3:33 am

    You need to watch Julia in her first show 'The French Chef' where she made this as a no fuss soup as part of the episode 'Steak Dinner in Half an Hour'. She doesn't peel the garlic, everything goes in the pot and at the end is strained into home made mayonnaise (tempered of course).

    Reply
    • Ben

      March 09, 2022 at 5:08 pm

      I am going from the instructions in her book that the show is based on, but either way... I am good with it. 🙂

« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Benjamin Myhre wearing sunglasses, a hat, and smiling at you.

Hi, I am Ben Myhre! Ramshackle Pantry is about the most decadent classics and the history behind them! We explore delicious recipes, the history behind them, and find ways to make the recipes our own! Then, I share my recipes with you. Find out more about me and Ramshackle Pantry in the About page.

More about me →

Recent Recipes

  • Crab Pasta Salad Recipe
  • Aperol Americano Cocktail
  • Blueberry Pie Filling Recipe
  • Detroit Coney Dog with Homemade Coney Sauce
Subscribe Click Here Emails - Updates

Popular Recipes

Footer

↑ back to top

"Featured In - msn.com, SheKnows, Mix.com, yummly, High Plains Reader, and Food Gawker" with logos

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 - Ramshackle Pantry

As an Amazon Associate I earn from qualifying purchases.

  • Pinterest
  • Facebook
  • Twitter