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.