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

From 2000 to the end of 2017 ariege.com was a site devoted to tourism in the department of Ariège. The site is minimally maintained now but you can get a flavour of this beautiful area of the Pyrenees.