Herb and Garlic Broth-Aigo Bouido

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 11
• 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.

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.

 

[Christine G.]

I didn't like this soup alone at all. It was hard to eat because of how bitter it was. And it was really watery in texture. It was nothing like the aigo bouido's I've had at restaurants where you get a really thick texture and a good amount of evoo drizzled on it. So now I'm trying to see what I can do with the rest of it. Maybe I'll add pureed potatos?