Garlic and bread soup

Once I tried to make the garlic soup in Julia Child’s Mastering the Art of French Cooking. I didn’t have all the right herbs, and I don’t know what else happened, but it was just plain wrong. There was no mellow garlic flavor; this was enough to paralyze every vampire within a 100-yard radius. I made it for The Big Boss that night, and evidently he is no vampire – he devoured four bowls as an appetizer. I sacrificed the rest to the kitchen drain gods – it was just too strong for the rest of us.

That idea of garlic soup, a strong, aromatic, rejuvenating broth, really appeals to me, though, and I decided I was brave enough to try it again for a dinner guest this week. I used herbs from my garden and homemade stock made from leftover roasted chicken, and it turned out to be a really lovely, mellow-flavored soup.

You don’t have to worry about peeling and mincing the garlic very much. I cut and smashed a whole head of garlic, then strained it after simmering. Here’s a picture:

garlic soup cooking

 

The soup was a simple and flavorful started to our dinner of handmade ravioli and artichokes, and has been just as tasty for breakfast with a piece of toast. Try this:

Garlic and bread soup
 
Rejuvenating garlic soup is thickened with bread - fast and simple to make
Author:
Recipe type: dinner, appetizer
Cuisine: soup
Ingredients
  • 8 cups chicken stock
  • 1 head of garlic
  • 1 bay leaf
  • 1 tbsp fresh thyme
  • 1 tbsp fresh marjoram
  • 1 tsp salt
  • 2 tsp lemon pepper
  • 4 oz day-old sourdough or French baguette
  • Shaved parmesan
Instructions
  1. Cut the head of garlic crosswise, then cut each half in quarters.
  2. With the flat part of a chef's knife, smash each chunk of garlic so that the papery coatings are loose.
  3. Pour chicken stock into a large saucepan.
  4. Add the garlic - don't worry about the peels being added to the soup.
  5. Add bay leaf, thyme, marjoram, salt and pepper.
  6. Bring to a gentle boil, then reduce heat and simmer 45 minutes.
  7. Strain and return to the saucepan on low heat.
  8. Add bread and stir occasionally until dissolved.
  9. Serve in a warm mug topped with parmesan cheese.
Notes
Omit the bread for a brothier, and gluten-free, soup.

There are lots of options and variations out there in the world for you. Here are two interesting ones – this healing garlic-ginger-lemon soup that caught my eye, and this elegant Richard Olney garlic soup thickened with egg. Enjoy!

 

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