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.

• Ready In: 1 hr
• Yields: 4-6 cups

Ingredients

• 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.