Discard the outer leaves from the romaine heads and cut the remainder into strips. Chop the parsley leaves. Crush the garlic clove. Heat the broth in a pot.
Put the garlic in a saucepan with the oil. Cook over medium heat for about 5 minutes, or until the garlic has colored slightly, then discard the garlic. Add the lettuce, parsley, and a pinch each of salt and pepper and sweat over lo