Garlic Broth

Unlike chicken or most any other kind of soup, garlic broth requires four ingredients, including water and salt. It is like terrestrial vegan dashi with incredibly deep umami flavour. While simply simmering garlic in water will create a decent broth, toasting some of the garlic cloves in olive oil first helps to amplify their earthy-rich flavour. This back-pocket broth is hardly even a recipe, but it's the most soothing soup we can imagine for sick days, cold nights, and any other time you need a little extra comfort.

2 heads garlic
2 Tbsp. extra-virgin olive oil
1 handful herbs, such as parsley, cilantro, and/or sage
sea salt
black pepper, freshly ground

Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly.

Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8-10 minutes. Add 2 qts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30-40 minutes. Season generously with salt and pepper.

Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).

Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.

Makes 4 servings.

Make-Ahead: Broth can be made 3 days ahead. Let cool; cover and chill.