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1/1 Photo of Herb and Garlic Broth-Aigo Bouido
This is basically aigo bouido(which translates into garlic bouillon), kicked up a bit with a little tomato to make a hearty stock. This is a very old preparation once made by most housewifes in Provence. It's immensely fortifying, good for colds and hangovers, as well as a great foundation for potato dishes and winter stews. Economical and delicious! From Vegetarian Cooking for Everyone by Deborah Madison.
Units: US | Metric
Serving Size: 1 (237 g)
Servings Per Recipe: 1
The following items or measurements are not included:
fresh thyme sprigs