1.5 liters of water
100 ml olive or peanut oil
1 Tbs vinegar
salt and pepper
6 cloves of garlic, minced
2 eggs
stale country bread

Bring to a boil the water with salt and pepper, add the minced garlic and let boil for 20 minutes on a low flame.
Break the the eggs, tossing the whites in the broth and putting the yolks in a bowl. Let cook another 10 minutes.
Whisk the yolks with the oil. Remove the broth from the heat and mix the yolks into it.
In a large serving bowl, lay down the slices of bread and pour over them the broth. Serve immediately.

Many thanks to these photographers

About us

ARIEGE.COM was created in 2000 by a small team of multilingual Ariège residents to promote tourism in the department. We put visitors to the site in direct contact with advertisers with no intermediary and take no commissions. You will see no banner advertising on the site; we receive no financial support from any regional or departmental body. Our company operates on revenues from Ariège residents advertising on this site; we also create web sites for other Ariège companies or individuals. For information on prices, contact us.
SNC ARIEGE.COM - infos-ariege@ariege.com