Boiled Water Soup (L'Aido Boulido)

The Complete Book of Soups and Stews, 1984

45 minutes — 4 Servings

Ingredients

4	cup	water
1	teaspoon	salt
12	clove	garlic (peeled and lightly mashed)
2		bay leaves
1⁄4	teaspoon	dried sage (or 1 sprig fresh sage)
1⁄4	cup	olive oil
4	slice	day-old dry french peasant bread
1 1⁄2	cup	parmesan cheese (or gruyere cheese - freshly grated)

Pour water into a medium (3-quart) saucepan, add salt and garlic. Place over medium heat and bring to a gentle boil. Cook for 10 minutes.

Add the bay leaves, sage and a tablespoon of the olive oil, and cook for an additional 5 minutes.

Remove from the heat, cover and let stand for 10 minutes. Strain. Discard garlic buds and herbs.

Place a slice of stale bread in each heated bowl, cover with a large helping of cheese. Sprinkle with remaining olive oil.

Pour the strained broth over bread and cheese.