The Garlic Broth Recipe That Brought Me Back To Health

The Garlic Broth Recipe That Brought Me Back To Health

Garlic is considered the best natural remedy against viruses and colds, and its medicinal ingredients are known a long time ago.

It is recommended that garlic be eaten daily, especially during the winter period when the colds are common. It contains over 200 active ingredients, among which are vitamins B6, thiamine, vitamin C, and the minerals in the largest quantities contain manganese, selenium and calcium.

Garlic instead of aspirin against thrombosis and high blood pressure

The ingredients that it has in the clove of garlic, such as adenosine, have a better effect compared to aspirin and help with thrombosis and clots, so with regular consumption, blood flow is relieved, high blood pressure is regulated. It is enough to eat two to three cloves of garlic a day, to achieve its antithrombotic effect.

Excellent antioxidant that strengthens the immune system

Garlic is an excellent antioxidant that strengthens the immune system, slows down the aging of the body and increases resistance to infection. It is considered one of the best natural antibiotics and is especially useful in the fight against bacteria Escherichia coli and staphylococci. It is also used against bronchitis, influenza and relieves rheumatic pain.

Not everyone can eat raw garlic, so we recommend that you try this garlic broth

If you trust the garlic then do this magical broth.

  • 50 cloves of garlic (about 5 heads), cleaned and peeled
  • 2 tablespoons butter
  • 2 tablespoons of olive oil
  • tw large onions, chopped
  • 1 tablespoon chopped fresh thyme
  • 6 cups (250 ml) chicken soup
  • 1 bunch of fresh herbs – parsley, thyme, bay leaf (or you can use dried herbs)
  • 3 cups of dry bread cut into cubes
  • 1 cup greasy sour cream


Preheat the oven to 180 s. Cut the tops (1/3) of garlic cloves. Sprinkle th garlic with olive oil and wrap it in aluminum foil. Bake in oven for 90 minutes. Let it cool down.

During this time, heat 2 tablespoons of olive oil and butter in a medium temperature. Inside, place and steam the red onion (stir frequently). Steam 10- minutes.

Chop the roasted and chilled garlic from the foil and put it in the steamed red onion. Mix well, add chopped thyme, and add a handful of fresh herbs (spices). Reduce the temperature, add the pieces of bread, and let it boil for 5 minutes until the bread softens. Remove the mix with herbs and the resulting broth mix in a blender until you get a semi-creamy mixture. Put it back into the pot, place plain sour cream, salt and add salt and pepper as desired.

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