Soupe Provençale à la Sauge et Ail (Provencal Sage and Garlic Soup)


his old Provençal recipe has been considered a healing soup for generations. It is a good soup to have after too many libations, or when you're feeling a cold coming on. It is also thought to be anti-anemic and anti-spasmodic. It is supportive of heart health, stimulates bile secretions and has positive effects on gastric ulcers. It is a simple soup but has complex healing abilities. —Chef Alain Braux

Photography by Cecilia Ciarlo

Super easy

Soupe Provençale à la Sauge et Ail (Provencal Sage and Garlic Soup)


For 2 Person(s)


  • 2 cups cold filtered water
  • 6 garlic cloves
  • 1 pinches coarse sea salt
  • 4 slices country style bread
  • 4 tablespoons grated Gruyère cheese
  • 8 fresh sage leaves (or
  • 2 teaspoons dried crushed sage)
  • 1 bay leaf
  • Ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil

Soupe Provençale à la Sauge et Ail (Provencal Sage and Garlic Soup) Directions

  1. In a stainless steel pot, bring cold water to a boil with garlic cloves and sea salt. Once boiling, lower the heat and let it simmer, covered, for 15 minutes.
  2. Meanwhile, toast the bread slices with grated Gruyère. Let cool.
  3. When the soup has cooked for 15 minutes, add the sage and bay leaf. Let steep covered for about 10 minutes. Take the sage and bay leaves out. Adjust the seasoning with fine sea salt and freshly ground black pepper.
  4. When ready to serve, place 2 slices of the toasted bread at the bottom of the plate or bowl, add 1 tablespoon of olive oil, and ladle one cup of soup over it all. Enjoy your first soup bowl. Repeat the same process for the second serving. À Votre Santé!

Be the first to post a review

You must be logged in to review


Recipe Search