Julia Child’s Garlic Soup (Aigo Bouido)

This French garlic soup is comforting, aromatic, and full of flavor. A Julia Child classic, it is the kind of simple recipe that warms both the kitchen and the table. At first glance, it may seem like a simple garlic-and-herb broth, but there is much more going on here.

It is hearty, comforting, and surprisingly rich in texture despite its simple ingredient list. It has the Provençal name Aigo Bouido, but I often think of it simply as Julia Child’s garlic soup. Give it a try today!

🧄 What makes this recipe special?

Aigo Bouido means “boiled water” in Provençal. There is, however, much more to this recipe in terms of flavor and comfort. Garlic is the star, but a handful of herbs brings depth and aroma to the soup.

The base is simply garlic and herbs simmered in water, creating a surprisingly flavorful garlic-forward broth. It makes our house smell spectacular and really is a treat.

If you are looking for other interesting soups, give this Caldo de Queso soup a try. My Knoephla Soup is another favorite. You might also enjoy this hearty Polish sauerkraut and sausage soup. For a meal pairing, this soup goes nicely with my Baked Walleye with White Wine Sauce.

🌿 Ingredients

Garlic is this dish’s star, but a few more ingredients pull everything together.

• Garlic cloves
• Water
• Salt and pepper
• Whole cloves
• Sage
• Thyme
• Bay leaf
• Parsley
• Egg yolks
• Mild olive oil or a neutral-flavored oil; avoid extra-virgin olive oil

See the recipe card for quantities.

I prefer fresh herbs here, but the recipe card also includes measurements for dried herbs. With so few ingredients, fresh herbs are especially nice when you have them.

The egg yolks and oil are whisked into a homemade mayonnaise-style emulsion that is incorporated into the broth. Because the egg yolks are not fully cooked in the traditional method, consider using pasteurized eggs. I have a guide on how to pasteurize eggs with a sous vide cooker.

🍲 Instructions

The basic idea is to simmer a generous amount of garlic with the herbs until the broth becomes deeply aromatic. Separately, egg yolks and oil are whisked into an emulsion. A ladleful of hot broth is slowly whisked into that mixture to temper it, then the remaining broth is strained into the bowl.

I had not made soup in this manner before, but it makes sense when you taste it. The emulsion gives the soup a creamy richness and texture without dairy. So, if the idea of using a mayonnaise-style mixture in garlic soup gives you second thoughts, don’t worry. It is good and worth it.

The soup is great, but I do think it needs a crispy side to go along with it. Serve it with 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 an excellent accompaniment to the recipe, and while I do not include it as part of the soup itself, I suggest adding something crisp, such as toasted bread, on the side.

🤷 Substitutions and variations

While I mostly stay true to the original recipe, there is some wiggle room. I suggest trying it as written first and then adjusting the herbs to suit your taste.

Whole cloves might sound unusual in garlic soup, but they add a subtle warm spice note that works surprisingly well with the garlic and herbs.

• Fresh vs. dried herbs – I prefer fresh herbs, but the recipe card also includes measurements for dried herbs.
• Adjusting the herbs – If you don’t like a specific herb, leave it out. If you especially like one of the herbs, feel free to use a little more.
• Mayonnaise – The recipe uses a homemade mayonnaise-style emulsion, but you could try ¼ to ⅓ cup store-bought mayonnaise instead. I have not personally tested this substitution.

📦 Storage

This recipe is best served fresh. Store leftovers covered in the refrigerator and use within about 3 to 4 days.

I don’t recommend freezing the finished soup because the egg-and-oil emulsion can separate. If you want to make it ahead, freeze the strained garlic-herb broth before adding the egg-and-oil mixture, then reheat the broth and finish the soup fresh.

🎓 History tidbit

I picked up a book about Julia Child not knowing what to expect, and I love her story. She began serious culinary training at Le Cordon Bleu in Paris in her late 30s. Mastering the Art of French Cooking was published in 1961, when Child was 49.

She seemed to have an openness and curiosity about the world I admire. It is never too late to follow one’s dreams and passions and live life to the fullest. That is what I get from Julia Child.

Here I am, a middle-aged guy still learning and trying to follow my dreams and passions. Julia Child seemed to keep doing the same throughout her life, and she did it so well.

I find other food writers inspiring, and Julia Child is now among them. I love Anthony Bourdain because he opened worlds of unique and exciting cuisines to me, along with the inner workings of the professional kitchen.

I love Jim Harrison because he wrote about food and eating in such a beautiful and unapologetically indulgent way. Harrison is probably best known for writing Legends of the Fall, but he also wrote some stunning food stories.

I love Julia for her passion for French cooking and meticulous research in making great French food accessible to Americans. I love her for this soup.

One Christmas, my wife gifted me Julia Child’s cookbooks, including Mastering the Art of French Cooking. I have not been disappointed. The Julia Child Foundation is probably where I will take my next steps.

❓ FAQ

📝 Tips and tricks

• Since this recipe has so few ingredients, the ingredients you use are important. Look for fresh herbs and good garlic.
• If you don’t want to make the fresh egg-and-oil emulsion, you could substitute ¼ to ⅓ cup store-bought mayonnaise, although I have not tested it.
• Serve with toast or crusty bread on the side.

🛠 Products used in this recipe

• Fine Strainer
• Soup Pot
• Mastering the Art of French Cooking

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this garlic soup recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.

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