Herb And Garlic Broth Aigo Bouido Recipes

HERB AND GARLIC BROTH-AIGO BOUIDO

Herb and Garlic Broth-Aigo Bouido image

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.

Provided by Sharon123

Categories Stocks

Time 1h

Yield 4-6 cups

Number Of Ingredients 11

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)

Steps:

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.
Heat the oil in a soup pot, add the tomato paste, and fry over medium heat for about 1 mintue.
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.
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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