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.
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- 1Separate 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.
- 2Heat the oil in a soup pot, add the tomato paste, and fry over medium heat for about 1 mintue.
- 3Add 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.
- 4To 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.
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Nutritional Facts for Herb and Garlic Broth-Aigo Bouido
Serving Size: 1 (237 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 79.4
- Calories from Fat 32
- Total Fat 3.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 1201.0 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 0.9 g
- Sugars 0.8 g
- Protein 2.1 g
The following items or measurements are not included:
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