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Aigo Bouido
Category: Soups, Hot
Serves: 6
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Ingredients:
5 T. olive oil 2 large onions, choipped 8 cloves garlic, peeled 3 -4 red ripe tomatoes, coarsely chopped (peeled if you wish) Pam 5 c. chicken stock 2 pinched dried leaf sage 2 pinches dreid rosemary 2 pinches dried thyme Salt and freshly ground pepper 6 thick croutes of French white or wheat bread 6 oz. Gruyére or Jarlsberg cheese, grated
Directions:
In a 10” skillet, heat 4 T. olive oil over medium heat. Add the onions and sauté until softened, about 4 minutes. Lower the heat slightly, put 2 cloves of garlic through the garlic press, and add to the pan. Sauté 1 minute, stirring continually. Add the tomatoes and stir fry one minute. Spray a large soup pot with Pam, and pour the sautéed vegetables into it. Deglaze the skillet with a little of the stock and add the pan contents and rest of the liquid to the soup pot. Add the herbs, salt, and freshly ground black pepper. Bring to a boil, turn down the heat and cook at a low simmer, uncovered for 20 minutes. Preheat the oven to 425°. Push 3 cloves of the remaining garlic through the garlic press and add them to the remaining olive oil and mix well. Brush the croutes on one side with this oil. Divide the grated cheese among the croutes, piling it onto the garlicked sides and pressing down slightly with your hand. Place the croutes on a baking sheet and bake until bubbly and golden, about 3 - 5 minutes. While the croutes brown, push the remaining 3 cloves of garlic through the press directly into the soup. Let the soup simmer another 5 to 10 minutes. To serve, place a hot croute in eahc bowl and ladle the hot soup over it.