Boula, or boula-boula, was an American soup, documented from the 1830s, which was still popular in the 1930s and served well into the 1960s, including in Kennedy's White House. The original recipe was of turtle soup mixed with puréed fresh green peas, but by the 1930s canned soups were standard.
Boula
Source: Much Depends on Dinner (1939), quoted in Fashionable Food: Seven Decades of Food Fads, by Sylvia Lovegren (2005)
1 15 oz. can condensed pea soup
1 15 oz. can condensed green turtle soup
2 soup can water
1/4 cup dry sherry
1/2 cup heavy cream
Pinch of salt
Mix the soups and water together. Bring to a boil and let bubble for a few minutes. Remove from the heat and stir in the sherry. Pour the soup into individual ovenproof soup bowls. Whip the cream with the salt until firm peaks form. Put a blob of cream on top of each serving and brown under a hot broiler.