The Cardoule, emblem of causse

	overhanging the Gorges of the Tarn, like a virtual sun, She illuminates their spectacular cliffs, circuses and escarpments.
    Guiding the tourist or the holiday maker in the search of a lodging to look further deep into their Gorges of the Tarn and region visit, this protected species from large causses also plays the barometers.
	  Causses & Gorges
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Lozerian Recipes

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A good soup, well hot and fast to do

L'AÏGO BOULIDO

     
            That's the way, in Occitan, one speaks of boiled water. This soup, basically a broth of garlic, will soon be ready if you have a garlic press... and beautiful easy to peel cloves !
            Ah ?? Yes, a head of garlic sometimes includes very tiny cloves and especially if you do not have what is needed to crush them, it can take... a certain time.

Do it for people
Ingredients for 4 people :
1 liter of boiling water
6 beautiful cloves of local garlic
salt and pepper
10 thin bread slices, preferably rye

* as you want :
0.25 liter of milk
3 tablespoons of oil
60 g of fresh cream



      After peeling them, mash the garlic cloves and throw them in the boiling water.
      When garlic is cooked, add salt and pepper to your taste. Put a touch of olive oil. Mix strongly.
      Put the sliced bread in the broth. Leave on the fire until it is properly well inflated.
      You can now incorporate the milk, remaining oil or cream, or, according to the tastes of your guests, give them this choice, offering this ingredients at the table.
      Serve very hot without having blended once more time.

      So look there above for some other recipes from Lozere, Causses or Gorges, the first few from a long series :

aligotbajanaase farcieaigo boulido

Recipes that are not yet translated :
coupetadomanoulsfougassegelee de pissenlit
sounalsac d'ostruffadeconfiture de cynorhodon
retortillatsoupe de campagnepouteillemesclun au Levejac
tourte aux epinardsflequequiche aux bettesflaune

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Last recipe update: 2011.11.18 18h34
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