Oliaigua was a popular dish among farmers. They took it for breakfast, because it gave them the energy to work in the fields under the sun. At first this simple dish was prepared with oil, water, some vegetables and bread.

Today's recipe of Oliaigua consists of tomatoes, onions, garlic, green peppers, oil, water and bread. The ideal accompaniment is seasonal vegetables. The soup is eaten cold in the summer with an accompaniment of figs or melon; the interplay of sweet and salty is loved by the Menorquinos and many of their visitors.

In spring, it is the asparagus which add the Mediterranean touch. In winter the soup is eaten warm, with baked potatoes, onion, and egg or pickled cucumbers. The bread must never be missing, preferably when it is a few days old and roasted.

You will find this peculiar soup in most of the restaurants and bars throughout the year. If your taste has captured you, you can also prepare the soup at home. It is very easy to prepare.

Slightly fry the onion and the garlic in a pan until they are transparent; add the peppers and salt to taste. When everything is ready, add water. It is very important that the water does not come to a boil. Then only bread and good appetite are missing!

Enjoy a good Minorcan wine with this soup!