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Garlic Broth

Garlic Broth

I saw this Bon Appetit recipe for garlic broth last year and bookmarked the recipe to make during cold & flu season. My son was hit with a high fever recently so I decided to finally give this garlic broth a try. I stayed close to the written recipe by using cilantro and fresh parsley but added an extra head of garlic and also threw in a small chunk of peeled ginger because I had some on hand. This garlic broth was so easy to throw together, 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 for him and it worked. He finished the bowl and I am hoping the 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

How to Make Garlic Broth

Slice two heads of garlic in half crosswise; set aside. Separate 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 heat so the broth is at an active simmer and cook until 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 broth among bowls. Sip it as is, or you can add cooked noodles or drizzle in some whisked eggs to make an egg drop soup.

Garlic Broth

Garlic Broth

Garlic Broth

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Soup
Servings: 4
Author: Adapted by Pam / Original by Bon Appetit

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 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 heat so the broth is at an active simmer and cook until 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 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.
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7 Comments

  1. 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 ☺️