Whole cloves of garlic, uncut and simmered gently for an hour with aromatics, yield a mild, sweet tasting, comforting broth that makes an ideal vegetarian stand-in for chicken broth. According to nutritionist Johnny Bowden, garlic needs to be crushed, sliced, or chopped in order for its compounds to be released. For this broth, I just crush the cloves lightly by leaning on them with the flat side of my knife. The less crushed they are, the milder the broth will taste.

Ingredients

  • 2 heads garlic
  • 2 quarts water
  • 1 tablespoon olive oil
  • A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
  • Salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      2 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 31 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 quarts

Preparation

  1. Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They’ll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef’s knife.
  2. Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.

1 hour

Dining and Cooking