Garlic Broth
I saw this Bon Appétit garlic broth recipe last year and bookmarked it to make during cold & flu season. My son woke with a high fever, so I decided to make this flu elixir. I stayed close to the written recipe by using cilantro and fresh parsley, but added an extra head of garlic and a small chunk of peeled ginger because I had some on hand. This garlic broth was easy to prepare, smelled absolutely amazing while it simmered, and tasted wonderful. My son isn’t a huge garlic fan, so I gave him his broth with some cooked noodles to help make it more appetizing to him, and it worked. He finished the bowl, and I am hoping the homemade garlic broth will help him feel better. My daughter and I each had a bowl of broth, and we both thought it was delicious and comforting.
Garlic Broth
Ingredients:
- 3 heads of garlic
- 2 tbsp olive oil
- 8 cups water
- 2-inch piece of ginger, peeled
- A handful of fresh cilantro
- Handful of fresh parsley
- Sea salt and freshly cracked pepper, to taste
How to Make Garlic Broth
Slice two heads of garlic in half crosswise; set aside. Separate the cloves from the remaining head, peel and crush lightly.
Heat the olive oil in a large saucepan over medium heat. Add the crushed garlic cloves and cook, stirring often, until golden brown and softened, 8-10 minutes.
Add 8 cups of water and increase the heat to high, and bring the mixture to a boil.
Add the herbs and reserved halved heads of garlic. Reduce the heat, but keep the soup at an active simmer and cook until the garlic is very tender and the broth is reduced by nearly half, 35-45 minutes.
Season generously with sea salt and freshly cracked pepper, to taste.
Strain broth through a mesh sieve into a large bowl.
Divide the broth among the bowls.
Sip it as is, or you can add cooked noodles or drizzle in some whisked eggs to make an egg drop soup.
Equipment
Ingredients
- 3 heads of garlic
- 2 tbsp olive oil
- 8 cups water
- 2 -inch piece of ginger, peeled
- Handful of fresh cilantro
- Handful of fresh parsley
- Sea salt and freshly cracked pepper, to taste
Instructions
- Slice two heads of garlic in half crosswise; set aside. Separate the cloves from the remaining head, peel and crush lightly.
- Heat the olive oil in a large saucepan over medium heat. Add the crushed garlic cloves and cook, stirring often, until golden brown and softened, 8-10 minutes.
- Add 8 cups of water and increase the heat to high, and bring the mixture to a boil.
- Add the herbs and reserved halved heads of garlic.
- Reduce the heat, but keep the broth at an active simmer and cook until the garlic is very tender and the broth is reduced by nearly half, 35-45 minutes. Season generously with sea salt and freshly cracked pepper, to taste.
- Strain broth through a mesh sieve into a large bowl. Divide the broth among bowls.
- Side Note: Sip it as is, or you can add cooked noodles or drizzle in some whisked eggs to make an egg drop soup.
- Do Ahead: Broth can be made 3 days ahead. Let cool; seal in an airtight container and store in the refrigerator.
Full of flavours and aroma! I need to make this too.
A very nice recipe that looks delicious but is also good for when you are ill.
Sounds delicious but think it might need a tight cover in the fridge. Cheers Diane
I bet it smells amazing while it’s simmering. I surely hope your son’s feeling better soon, and no one else gets sick.
You had me at garlic!! Totally drooling over this.
It’s a lovely recipe. But in case you want to make it and don’t have everything on hand, all you really need is garlic and salt. I made the super simple version this evening, and it was comforting and nourishing and very tasty. I just drank it in a mug. Most recipes call for a liter of water to a bulb of garlic, but really, use as much or as little as you care to. It was a lovely surprise for me. Maybe it will be for you, too ☺️
Claudia,
Thanks for the tip!
-Pam