1 quart can chicken broth (low fat if you prefer)
1 ‘head’ of garlic, cloves peeled and minced (I used a healthy dollop of minced from the jar)
2 tablespoon good olive oil
Optional: red pepper flakes to taste
Heat chicken broth to just before boiling. Add minced garlic, let simmer for 15 minutes. Add olive oil, ladle into bowls and enjoy. (I add a nice coating of grated Parmesan cheese, a hangover from childhood.)
One thing to be sure to do is sort of hang over the bowl as you eat. The fumes, ah steam!, help clear sinuses, too.