L'Aido Boulido (Catalan Garlic Soup) With Pistou

• For the rouille
• 1 handful basil leaves
• 6-12 cloves garlic
• .5 red bell pepper, seeded
• 2-5 chilis de arbol, to your taste
• 1 fat slice of white bread, soaked in water and squeezed dry
• olive oil (see below)
• salt and pepper
• For the L'aido Boulido
• 12 garlic cloves, mashed
• 4 cups water
• 2 bay leaves
• 1 sprig fresh sage
• 4 tablespoons olive oil
• 4 slices of stale bread
• 1.5 cups Gruyere, grated
• salt to taste
• 1-2 tablespoons rouille (see above)

1. Loosely chop up the bell pepper, the garlic, and chuck them into a food processor with the dried chilis and the wrung-out bread. Pulse until they're largely chopped.
2. Add the the basil, and a little salt and pepper, and pulse, drizzling olive oil in, until it begins to resemble a pesto.
3. Bring water garlic & salt to boil, and cook 10-15 minutes.
4. Add herbs and 1 Tbsp oil. Cook for 5 minutes, then cover and let stand 10 minutes.
5. Place a slice in each heated bowl, cover with cheeses, sprinkle with oil, and pour over the broth.
6. Stir in half a tablespoon to a tablespoon of rouille, or just leave it up to your guests.

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Taken from food52.com/recipes/74288-l-aido-boulido-catalan-garlic-soup-with-pistou (may not work)