Soupe Provençale à la Sauge et Ail (Provencal Sage and Garlic Soup)
Description
This old Provençal recipe has been considered a healing soup for generations. It is a good soup to have after too many libations, or when you’re feeling a cold coming on. It is also thought to be anti-anemic and anti-spasmodic. It is supportive of heart health, stimulates bile secretions and has positive effects on gastric ulcers. It is a simple soup but has complex healing abilities. —Chef Alain BrauxPhotography by Cecilia Ciarlo
Ingredients
1 pt. cold filtered water
6 garlic cloves
1 pinch coarse sea salt
4 slices country style bread
4 T. grated Gruyère cheese
8 fresh sage leaves (or
2 t. dried crushed sage)
1 bay leaf
Ground black pepper to taste
2 T. extra-virgin olive oil
Methods/steps
In a stainless steel pot, bring cold water to a boil with garlic cloves and sea salt. Once boiling, lower the heat and let it simmer, covered, for 15 minutes.
Meanwhile, toast the bread slices with grated Gruyère. Let cool.
When the soup has cooked for 15 minutes, add the sage and bay leaf. Let steep covered for about 10 minutes. Take the sage and bay leaves out. Adjust the seasoning with fine sea salt and freshly ground black pepper.
When ready to serve, place 2 slices of the toasted bread at the bottom of the plate or bowl, add 1 tablespoon of olive oil, and ladle one cup of soup over it all. Enjoy your first soup bowl. Repeat the same process for the second serving. À Votre Santé!
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