Oliaigua is a traditional Balearic dish originating from Menorca. This simple soup is prepared by frying onions and garlic in a pan until transparent, then adding green peppers, tomatoes, and water. The soup is slowly simmered, but it mustn't come to a boil.

Oliaigua is typically served with roasted stale bread on the side. The name of the soup is a reference to the combination of oil (oli) and water (aigua), and it was originally very popular among farmers, who ate it for breakfast.

In the summer, the soup is eaten cold, and in the winter, it's eaten warm with onions, eggs, baked potatoes, or pickles.