Herb and Garlic Broth-Aigo Bouido

Recipe by Sharon123

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.

Top Review by 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.

Ingredients Nutrition


  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.

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