l'Aigo Boulido
(Garlic & Herb Soup)

6 cloves of garlic peeled and crushed
5-6 sage leaves
1 bay leaf
1 tbsp. olive oil
1 egg yolk, beaten
salt
freshly ground black pepper
4 pieces of toast
grated gruyere

Put the garlic and herbs in a saucepan with 2 pints/1 litre of water and the olive oil. Bring to the boil, simmer for 15 min. and remove the herbs. Slowly pour the soup into the egg, beating vigorously. Season with salt and pepper, place the toast in 4 heated bowls and pour the soup over. Serve with grated cheese.
(from: 'A Table in Provence''*)

*Available in-store. Click Here