Sophie Grigson's Sunshine Foods

Chapter One AÏGO BOULIDO GARLIC BROTH In Provence they say "aïgo boulido sauvo la vido," which translates literally as "garlic broth saves your life." In other words, this is a soup for the day after the night before. Both garlic and sage are considered cures for overindulgence and, combined in this soothing but invigorating soup, they are meant to do wonders for a hangover or indigestion. It is also an excellent, light way to launch a supper party with a hearty main course and a rich dessert. Though a full ten garlic cloves are simmered in the pan, the broth itself is not overly garlicky. If you are particularly partial to the taste of raw garlic, rub the bread with a cut clove to jump start the cure. I love the austerity of the soup when it is made with plain tap water but, for dinner parties and the like, use good quality, homemade stock to give it a more complex flavor (but not store-bought bouillon cubes which would ruin it). SERVES 4 10 garlic cloves 6 fresh sage leaves 1 bay leaf 1 generous fresh thyme sprig 2 tablespoons extra virgin olive oil, plus extra for serving 4 cups (1 liter) water or light chicken stock 3 egg yolks, beaten salt and freshly ground black pepper TO SERVE: 8 slices baguette, toasted 1 halved garlic clove (optional) grated Gruyère cheese Crush each whole garlic clove roughly with the flat of a knife, leaving it more or less in one piece but squashed flat, then peel (you''ll find the skin comes off incredibly easily). Put the peeled, squashed garlic cloves into a saucepan with the sage, bay, thyme, olive oil, water or stock, and salt and pepper. Bring to a boil and simmer gently for 15 minutes. While it cooks, rub one side of each piece of toast with the cut garlic clove, if using, and place two pieces in each bowl. Drizzle a little of the extra olive oil over each one. After the soup has simmered for 15 minutes, pick out and discard the bay leaf and thyme (but not the sage) and turn off the heat. Whisk 3 tablespoons of the hot soup into the eggs, then pour the egg mixture back into the saucepan and stir. Taste and adjust the seasoning. Serve the soup in a hot tureen. At the table, ladle the aïgo boulido into the bowls, set before the diners, and pass the Gruyère separately. GAZPACHO After paella, gazpacho must be the best known of all Spanish recipes, and when it is made with good tomatoes, it is the perfect cold soup for a hot summer''s day. And there''s the rub. Though you can fiddle and play around adding this and that, there really is no substitute for ripe, fragrant, sweet yet slightly sharp, sun-ripened tomatoes. Gazpacho is only worth making if you can pluck the tomatoes fully ripe straight from the vine, or if you are lucky enough to have access to a farmers'' market. Serve gazpacho for those special occasions, and it will remain the triumph that it should be. SERVES 6 4 medium-size (750 g) tomatoes (ripe and richly flavored} peeled, seeded, and roughly chopped 3/4 cucumber, peeled and roughly chopped 1 large green pepper, seeded and roughly chopped 2 garlic cloves, roughly chopped (optional) 1/2 red onion, chopped 2 to 21/2 tablespoons red wine vinegar or sherry vinegar 1/2 cup (100 g} fresh white breadcrumbs 2/3 cup (150 ml) tomato juice 4 tablespoons extra virgin olive oil 1/2 to 1 teaspoon sugar salt and freshly ground black pepper TO SERVE - CHOOSE ANY OR ALL OF THE FOLLOWING: tomatoes, peeled, seeded, and diced cucumber, diced red onion, diced green pepper, seeded and diced jamón serrano, diced hard-boiled egg, shelled and chopped Mix all the vegetables, the vinegar and the breadcrumbs. Place a quarter of the mixture in a blender with the tomato juice, 1 tablespoon of olive oil, salt, pepper, a pinch or two of sugar and a slurp of iced water if necessary. Purée until smooth, then repeat with the remaining ingredients, each time adding about 2/3 cup (150 ml) of ice cold water instead of the tomato juice. Mix the whole thing together, then taste and adjust the seasoning, adding a little morGrigson, Sophie is the author of 'Sophie Grigson's Sunshine Foods' with ISBN 9780789471628 and ISBN 0789471620.