Nobody likes to be sick, so when you first start getting the symptoms of a cold this is the broth I turn to keep a cold at bay. Ward-Off-A-Cold Chili Oil Garlic Broth is both soothing and easy to make.
“You can never have enough garlic. With enough garlic, you can eat The New York Times.” – Morley Safer
Not only does garlic make your food taste delicious, but it’s good for you as well. It’s going to give you relief from that stuffy nose and help you on the road to recovery faster.
Please note that this isn’t a recipe that you’ll want to make guests or serve your family for dinner, I just use it when I have a cold or flu to combat and to relieve symptoms. It’s not a soup that you’re going to crave for taste!
In addition to helping you recover from the cold, garlic is a blood purifier. It helps cleanse your system and flush toxins out.
Your heart will love you consuming garlic. It helps regulate blood sugar levels and blood pressure. It’s anti-oxidant properties will also help lower cholesterol levels.
Now that you know how good garlic broth is for you, you’re going to want to have it on a regular basis, even if you’re not coming down with a cold or flu.
I wish I could give credit to the creator of this recipe, but I’ve had it for years and I can’t remember the cookbook I found it in. I do know I got it out of a vintage Italian cookbook that had other amazing recipes from Tuscany. The recipe was a bit plain, so a couple dashes of chili oil made the broth even better.
Here’s the recipe for Ward-Off-A-Cold Chili Oil Garlic Broth:
Ward-Off-A-Cold Chili Oil Garlic Broth
- 2 cups of filtered water
- 6 cloves garlic
- 2 sage leaves, minced
- 2 teaspoons olive oil
- chili oil, 1 or 2 splashes
- salt & pepper to taste
- In a saucepan, bring the water and garlic cloves to a boil. Then simmer for about 20 minutes until the garlic is soft.
- Add the minced sage and simmer for an additional 20 minutes and then turn off the heat.
- Spoon out the garlic cloves and transfer to a mortar. Add the olive oil to the garlic cloves and mash into a paste.
- Stir the mashed garlic paste back into the broth and season with salt and pepper.
- Add a splash or two of chili oil.
- Serve hot.
1) I usually double or triple the recipe and then reheat it when I’m ready for more.
2) Before putting the raw garlic cloves in the saucepan, I cut them in half and remove the core of the garlic. The core is what causes the bitter taste.
3) To keep your large bottle olive oil fresh by keeping it in the refrigerator. Before refrigeration, pour out some in a small bottle and keep it in your cabinet so you have some on hand to use that didn’t need to be warmed.
Things You’ll Need to Make This Recipe:
I use ceramic cookware because you don’t want to taste metal in your dishes. Amazon has a set of reasonably priced ceramic cookware here.
2) Mortar and Pestle Set.
I have a large marble mortar and pestle set that I keep on my kitchen counter because I use it so much. I use it to grind the herbs I grow. Here’s one from Amazon:
3) Fresh sage.
I grow my own sage so I don’t have to pay grocery store prices for a handful of herbs. For less than the price of a latte you can get organic sage seeds here.
We’ve reached the end of Ward-Off-A-Cold Chili Oil Garlic Broth. Let me know in the comments below if making this soup helped relieve some of your cold symptoms.
Thanks for stopping by!