Herb and Garlic Broth-Aigo Bouido

60 mins (prep 15, cooking 45)
11 ingredients
4-6 servings
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.

Categories:  <-60-mins , vegan , weeknight , european , vegetarian , soups-&-stews , french , stocks , time-to-make ,
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Serving Size (17.4 g)
Servings 4
Amount per Serving
Calories 39.83 Calories from Fat 35.19
% Daily Value *
Total Fat 3.91g 24.06%
Saturated Fat 0.57g 11.47%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1169.15mg 194.86%
Total Carbohydrate 1.68g 2.24%
Dietary Fiber 0.66 g 10.56%
Sugars 0.49 g %
Protein 0.25g 1.99%
Vitamin A 58.79IU% Vitamin C 0.81mg%
Calcium 11.57mg% Iron 0.32mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, fresh thyme sprigs, parsley sprigs, french bread


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