Aigo boulido in French means "eau Bouillie", cooked water and is a traditional soup of Provence and Languedoc.
It is water, boiled with garlic and sage, and poured on slices of stale bread rubbed with fresh garlic and topped with olive oil.
I do not know if this soup is yet popular today, but it was once considered a meal for the day after party and its revelry, a preparation almost miraculous, which fixes problems due to having eaten and drunk too much.
A proverb enhances its salutary effects: Aïgo boulido sauvo la vido, ie Aïgo boulido saves lives.
Are certainly not to be underestimated even economic aspects.
In Camargue, a peasant variant is called "Bouillabaisse borgne ", Fake Bouillabaisse. In fact it has nothing to do with the Bouillabaisse, it does not contain fish but simply poached eggs and some vegetables.
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