My family’s usual “sick season” begins around now each year—there’s almost always someone sick in our house between October and April. I dread it every year—the many colds, strep throat, ear infections, and especially the stomach bug. What could possibly be worse than the stomach bug??

Well. We’ve all found out what’s worse. And I’m freaking out more than a little bit about the convergence of our usual months of sickness (as well as the seasonal and year-round allergies that afflict several of us) with the super contagious virus that’s killed over 200,000 people in America and over a million people worldwide (as of this writing). Especially since, as if it wasn’t bad enough, the symptoms of COVID-19 can be indistinguishable from those of colds, strep throat, stomach bug, and allergies. Argh!

I’m really hoping that the social distancing, masks, and amped-up handwashing that my family and I have been so vigilant about will keep the normal sicknesses away over the next six months, so as not to cause unnecessary worry and quarantine (it’s worked so far—none of us have had any real symptoms of anything beyond allergies since March, which is unheard of for us), and I’ve also tried to be more vigilant about making sure we all take our vitamins and eat more fruits and vegetables. I’ve also already started making what I think of as my “secret weapon”: the garlic broth I make when we’re sick that seems like a magical miracle cure to me.

(Warning: I’m not a doctor or a scientist, and I use the term “magical miracle cure” in a colloquial, anecdotal way. This article has not been evaluated by the FDA nor any other person or organization who knows more about this kind of stuff.)

I developed my garlic broth after picking up some bits of info here and there over the years that made sense to non-medical, non-scientific me (I verified them all on WebMD just for this article!). These include:

• There’s some evidence to suggest that garlic can help reduce frequency and number of colds when taken preventatively.
• Extra virgin olive oil is full of antioxidants, some of which can lower inflammation in the body.
• Lemons are a good source of Vitamin C, which boosts your immune system and may decrease the length and severity of colds.
• Studies have shown that chicken broth actually does have a mild anti-inflammatory effect and can help lesson the congestion due to colds (more so than just hot water). This is true for both store-bought and homemade broth.

So every sick season, I try to always have those ingredients on hand, and the whole thing comes together really quickly. You might like to try it, too! This is how I make it: 

I chop up a whole bulb of garlic, which I then warm (not burn) in two or three tablespoons of extra virgin olive oil in a pot. Then I add about four cups of chicken broth and bring it to a boil, then turn off the heat and add the juice of two lemons and however much salt it seems to need—the whole process can’t take longer than ten minutes. My husband and I drink it by the mugful like tea when we’re not feeling well or when we just want to feel like we’re boosting our immunity, being sure to consume all the bits of garlic; it’s also good with rice or noodles, as well as chicken or shrimp (it’s basically scampi sauce, after all). The other day I made the first batch of the season and poured it over a few frozen florets of broccoli, which was lovely—the frozen broccoli cooled down the broth (it’s magma-hot when it first comes off the heat) and the broth warmed up the broccoli perfectly.

My garlic broth is, for me, a great addition to the things I can do for my family during sick season with the resources I have on hand and not having a medical degree. But despite my swelling of emotion over the wonderful thing this garlic broth is—the very best Mom medicine I can come up with—its only (potential) benefits come from actually consuming it, and my kids hate it. I can’t even really get the younger ones to drink it or eat it in any form.

I have several particularly hilarious stories of my boys’ shenanigans over the years that always make me laugh, and one of my favorites actually has to do with the garlic broth. A good while ago, probably around the time that I started making it, my then-six-year-old stayed home sick from school one day. I told him I’d make him some of my “special kick-butt garlic broth,” which he seemed really pleased about, and our morning went thusly:

7:30 a.m. “Mom? When are you making the broth?”
7:40 a.m. “Mom? When are you making the broth?”
7:50 a.m. “Mom? When are you making the broth?”
8 a.m. “Mom? When are you making the broth?”

Etc., etc., etc., all morning long. Yes, he had other things to eat, but I’d successfully sold him on the idea of the garlic broth, and he wouldn’t let it die. After a couple hours, I wished I’d never mentioned it. 

Finally at lunchtime, I was able to make it, and was thrilled to finally, lovingly, place a nice steaming mug of broth in front of my darling sick boy. My sweet little guy took a sip and said, “This tastes like puke. I don’t want to finish it.”

I should have seen it coming, since resisting their parents’ best efforts is one of the things at which my boys excel. No matter, I still enjoy feeling like I’m doing something good and healthy for my family—and with the stakes so high this year, I’m going to be pushing it on them more seriously. (If I come up with any creative ways of getting kids to eat it, I’ll let you know.) I hope you and your loved ones stay healthy and safe!

Kate and her husband have seven sons ages 16, 14, 12, 10, 8, 6, and 2. Follow her at www.facebook.com/kmtowne23, or email her at This email address is being protected from spambots. You need JavaScript enabled to view it..