This is a rather humble recipe, which comes from the times of scarcity, it only requires water, oils and aromatic herbs, and was usually taken for breakfast. However, over the years the tradition has been maintained, but with the addition of some ingredients that add more flavour and benefits.


By adding vegetables, it becomes a delicious dish that should be accompanied with toasted bread. It should be eaten at room temperature, as it is a very nutritious and delicious soup that should be enjoyed. Menorcan restaurants prepare it with their own version, adding ingredients according to the season of the year.

Imagen de oliagua de Menorca
Imagen de oliagua de Menorca
Imagen de oliagua de Menorca
Imagen de oliagua de Menorca

Characteristics of the Oliaigua

  • Origin of the Oliaigua

    Also called oliaigo in Menorcan. It is a traditional and inexpensive meal eaten by the peasants in ancient times.

  • Elaboration

    Its preparation is simple, we boil water with oil (the base of the dish, hence its name) and fry some vegetables, such as garlic, green pepper, onion or tomato.

  • Characteristics

    When figs are in season, they can also be added to Menorcan soup.

Recipe Oliaigua with figs

Preparation time: 45 minutes

Difficulty: easy

Ingredients for 4 persons

1 kg of tomatoes
1 green pepper (about 150 g)
1 onion (about 200 g or more)
4 cloves of garlic
a bunch of parsley
sliced bread

Preparation of the recipe

Put oil, peeled or unpeeled tomatillo, clean green pepper, all raw and chopped into not too small pieces, salt, peeled and chopped garlic cloves, onion and water in a pot or earthenware dish. It hardly needs to be stirred. Some people cook it “a deveres”, that is to say, quickly, over a high heat, but others prefer to cook it over a low heat so that it is, we would say, very confit.
When it starts to appear as a white foam, it should be removed immediately from the heat, as the earthenware dish still retains the heat. Inside the dish, put brown or peasant bread, cut into thin slices, preferably not freshly baked or, if not, well toasted. Then scald it. And while we eat it, between spoonfuls we take the figs, which some people serve at the table previously peeled.

Source of the recipe: Fàbrega J., Puigvert C. (1996), La cocina de Menorca (Menorcan cuisine).