Ingredients:
2 big garlic heads
Kosher salt, to taste
Directions:
Peel the garlic and roughly chop the cloves. Combine with 12 cups of water in a stockpot and bring to a boil over high heat. Lower the heat to a confident simmer and cook for 1 hour or so, until the liquid has reduced to about 8 cups. Pour through a fine-mesh sieve into a heatproof bowl. Use a spoon to mash the softened garlic through the sieve, enriching the broth (I incorporate almost all of it, but it’s your broth). Season with kosher salt to taste (1½ to 2 teaspoons for me).