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.
Provided by Sharon123
Categories Stocks
Time 1h
Yield 4-6 cups
Number Of Ingredients 11
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sahab Janu
[email protected]I love the simplicity of this recipe. It's perfect for when I don't have a lot of time to cook.
Looth Kyle
[email protected]This is a great recipe for a quick and easy weeknight meal.
luis cortez
[email protected]I'm not a huge fan of garlic, but this aigo bouido was still delicious. I'll definitely be making it again.
Jeremy Marrufo
[email protected]I made this for a potluck, and it was a huge success. Everyone loved it!
Eric Okafor
[email protected]This recipe is a keeper! I've already made it twice, and it's always a hit.
Chaka Cruver
[email protected]This is the best aigo bouido I've ever had. I highly recommend it!
Ilaya Suzana
[email protected]I followed the recipe exactly, and the aigo bouido turned out perfectly. I will definitely be making this again!
Damien Blackmon
[email protected]I've made this recipe several times now, and it's always a hit. My family loves it!
Aubrey Green
[email protected]Easy to make and absolutely delicious! Will definitely be making this again.
mike garrison
[email protected]This aigo bouido is amazing! The flavors marry so well together, and it's the perfect comfort food for a cold day.