Garlic Soup

WANT TO SAVE THIS RECIPE ?

Garlic Soup: A Deeply Nourishing, Old-World Comfort Bowl

There are moments when food needs to do more than taste good — it needs to care for you. This garlic soup is exactly that kind of recipe. Rooted in centuries-old European kitchens, it transforms one of the boldest ingredients in the pantry into something surprisingly gentle, silky, and comforting.

While raw garlic can be sharp and aggressive, slow cooking unlocks its sweeter, mellow side. Fifty cloves may sound dramatic, but once simmered, blended, and softened, they become velvety and rich — never harsh. This soup feels like a warm blanket on a cold day, the kind of dish people have relied on long before modern conveniences, when nourishment and comfort came straight from the pot.

Whether you’re feeling under the weather, craving something grounding, or simply want a bowl of rustic comfort food, this garlic soup delivers warmth, depth, and timeless simplicity.

Why You’ll Love This Recipe

• Deep, mellow garlic flavor without sharpness
• Naturally creamy texture — no cream required
• Budget-friendly pantry ingredients
• Perfect for cold weather, recovery days, or light dinners
• Ready in under one hour
• Easily adaptable for vegetarian, vegan, or gluten-free diets

Ingredients

• 50 cloves garlic, peeled
• 2 large yellow onions, finely diced
• 2 tablespoons extra-virgin olive oil, plus more for finishing
• 3 cups stale rustic bread, cubed (sourdough, country loaf, or ciabatta)
• 6 cups hot chicken broth or vegetable broth
• 2–3 sprigs fresh thyme or parsley
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Optional for serving:

• Grated Parmesan or Pecorino cheese
• Homemade croutons
• Extra olive oil drizzle

Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Chef’s knife
• Cutting board
• Immersion blender (or standard blender)
• Wooden spoon
• Baking sheet (if roasting garlic)

Step-by-Step Instructions

1. Soften the Garlic (Optional but Recommended)

Preheat oven to 350°F (175°C). Toss garlic cloves with a small drizzle of olive oil and wrap loosely in foil. Roast for 15–20 minutes until soft and lightly golden. This step mellows the garlic and adds subtle sweetness.

2. Build the Aromatic Base

Heat olive oil in a large pot over medium heat. Add onions and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Avoid browning.

3. Warm the Garlic

Add roasted (or raw) garlic cloves to the pot. Stir gently for 1–2 minutes, just until fragrant. Do not brown.

4. Create the Soup Base

Add bread cubes and stir until coated. Pour in hot broth and add herb sprigs. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15–20 minutes, stirring occasionally, until bread fully softens and thickens the soup.

5. Blend Until Creamy

Remove herb sprigs. Blend with an immersion blender until completely smooth and velvety. Thin with extra broth if needed.

6. Season and Serve

Season generously with salt and black pepper. Ladle into warm bowls and finish with olive oil, cheese, or croutons if desired.

Pro Tips

• Roasting garlic creates deeper sweetness and prevents bitterness
• Use stale bread — it thickens naturally without becoming gummy
• Season at the end; garlic soup needs more salt than expected
• Avoid boiling after blending to maintain smooth texture
• A splash of warm broth helps adjust consistency perfectly

Variations & Substitutions

• Vegan: Use vegetable broth and skip cheese
• Gluten-Free: Use gluten-free bread or substitute ¼ cup cooked white beans
• Extra Rich: Add a soft-poached egg on top
• Herb Swap: Use rosemary or bay leaf instead of thyme
• Spicy Kick: Add a pinch of red pepper flakes

Serving, Pairing & Storage

Serve with:

• Simple green salad
• Crusty bread
• Soft cheese plate

Storage:

• Refrigerate up to 4 days
• Reheat gently over low heat

Freezing:

• Freeze up to 2 months without toppings
• Thaw overnight and reheat slowly

FAQ

Will this soup taste overpoweringly garlicky?
No — slow cooking turns garlic sweet and mellow.

Can I use fewer cloves?
You can, but the depth and balance come from using many cloves.

Can I make it ahead?
Yes — it tastes even better the next day.

Does it need cream?
No — bread creates natural creaminess.