Herb and Garlic Broth-Aigo Bouido

Sharon123's Note:

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.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Yield: 4 cups

• 2 heads garlic, fresh and firm
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 2 bay leaves
• 10 peppercorns
• 2 cloves
• 6 large sage leaves (or 2 tsp. dried)
• 6 fresh thyme sprigs (or 1/2 tsp. dried)
• 10 parsley sprigs
• 2 teaspoons salt
• French bread, sliced and toasted (optional)

Directions:

1. Separate the garlic cloves by pressing down on the heads. Remove most of the papery skins, then smash the cloves with the flat side of a knife to open them up.
2. Heat the oil in a soup pot, add the tomato paste, and fry over medium heat for about 1 mintue.
3. Add the garlic, remaining ingredients, and 2 quarts water. Bring to a boil. Lower the heat and simmer, partially covered, until the garlic cloves are soft, about 45 minutes. Strain. Press the garlic throught the strainer with the back of a spoon into the broth or press it into a dish and use for another purpose. The broth can also be frozen in ice cube trays(or 1 cup containers) and added to vegetables or soups, etc. for extra flavor.
4. To make this as a soup, place one to two slices of toasted bread in each bowl and ladle the broth over. Sprinkle with parsley and serve.

Reviews

[**Tinkerbell**]

Sharon, this is an amazing recipe! It's easy to make & the house smells wonderful. I had one ice cube left of tomato paste and I think it's about a Tablespoon's worth, but it's just enough to lend a hearty flavor and a nice rice color to the stock. I did press as much of the garlic as I could through a fine mesh strainer, as I didn't want to waste a drop! The fresh herbs pair very well with the garlic and I can't wait to use this in recipes calling for chicken or beef broth. I made a full recipe and was able to make one tray of 8 ice cubes and fill 3 freezing containers with two cups of liquid each. Thanks for posting this recipe, I know I'll be using it again and again! Made for the Topic of the Month forum's Soup-Fest 2011 tag game.

[UmmBinat]

This is a beautiful rich coloured and hearty stock. A half batch filled a soup bowl. I did add additional sea salt at the end to taste or would have found it a bit too bitter. The garlic still had so much flavour left in it so I can see how it could be used in other stuff. I actually had this as a broth without bread (gluten/yeast allergies) when I was feeling under the weather along with some tuna and rice crackers for a light lunch. I usually make this into chicken stock which I love to have when sick. I may make this again when I want a rich vegetable stock but will for sure make again with the addition of chicken with bones. Originally made for Veggie Swap 27 ~ October 2010.

[magpie diner]

Very similar to something I was taught to make by a family friend, and something I really like to make when feeling under the weather. I had it tonight with some toasted bread, delicious! This is such an easy broth to make, with such great flavour, I'll use it as a base for many other dishes as you have suggested.