Garlic Soup

Garlic Soup Recipe

Garlic soup is a comforting, aromatic dish with a rich history rooted in various cuisines across the world. From Spain’s “sopa de ajo” to French “soupe à l’ail,” garlic soup showcases the versatility of this humble ingredient. Below is a delicious and hearty recipe for garlic soup that is simple to make but packed with flavor. It’s a perfect meal for a cozy evening, an immune booster, or just a way to warm up during colder months.

Ingredients

• 2 whole bulbs of garlic (about 20 cloves)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 teaspoon smoked paprika (optional but recommended for depth of flavor)
• 1/4 teaspoon red pepper flakes (for heat, optional)
• 4 cups vegetable or chicken broth (preferably homemade or low-sodium)
• 1/2 cup stale bread or croutons (optional, for texture and thickness)
• 1/2 cup white wine (optional but adds a nice depth)
• 2 egg yolks (optional for a creamier texture)
• 1/4 cup heavy cream or milk (optional for richness)
• 2 tablespoons freshly chopped parsley
• Salt and freshly ground black pepper to taste
• 1/2 teaspoon lemon juice or a dash of vinegar (optional for brightness)
• Freshly grated Parmesan cheese (for serving)
• Toasted bread slices or crusty bread (for serving)

Instructions

Step 1: Prepare the Garlic

1. Peel the garlic: Separate the cloves from the two bulbs. You can quickly peel garlic by using the “smash and peel” method — place the flat side of a knife on top of a clove, and lightly press until the skin loosens. Peel off the skin.
2. Roast (optional): Roasting the garlic mellows its flavor and adds a caramelized sweetness to the soup. You can roast the garlic by cutting the top off the bulbs, drizzling them with olive oil, wrapping them in aluminum foil, and baking them at 350°F (175°C) for 30–40 minutes. Once done, squeeze the softened garlic out of the skins. If you prefer a more intense garlic flavor, skip roasting and use raw garlic directly.

Step 2: Sauté the Aromatics

1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until the onion becomes soft and translucent, but not browned. Add a pinch of salt to help the onions release moisture.
2. Add garlic: If you’ve roasted the garlic, add the roasted cloves now. If you’re using raw garlic, mince or thinly slice the cloves and add them to the pot. Stir frequently to avoid burning the garlic — sauté for about 2–3 minutes until fragrant and golden.

Step 3: Season the Soup

1. Add smoked paprika and red pepper flakes: These spices give the soup a subtle heat and smoky undertones, though they are optional. Stir them into the garlic and onion mixture, cooking for 1 minute to release their flavors.
2. Deglaze with white wine: Pour the wine into the pot, scraping up any browned bits from the bottom of the pan. Allow the alcohol to evaporate, which takes about 2 minutes.

Step 4: Add the Broth and Bread

1. Pour in the vegetable or chicken broth: Stir everything together and bring it to a gentle simmer. This is the heart of your soup, and using a flavorful broth is key. If you want a thicker soup, add the stale bread or croutons at this stage. The bread will soften and dissolve into the soup, giving it a heartier texture. Let everything simmer for 20 minutes to blend the flavors.

Step 5: Blend (Optional)

1. If you prefer a smooth soup, use an immersion blender or transfer the soup to a regular blender in batches. Blend until smooth, then return the soup to the pot. For a chunkier texture, you can skip this step.

Step 6: Enrich with Eggs and Cream (Optional)

1. For a velvety texture, whisk together egg yolks and heavy cream in a small bowl. Gradually ladle in a little hot soup to temper the eggs, then slowly whisk the egg-cream mixture into the soup. This will give the soup a rich, creamy consistency.
2. Simmer for 5 more minutes on low heat without bringing it to a boil (boiling could cause the egg yolks to curdle). Stir constantly.

Step 7: Season and Garnish

1. Add lemon juice or vinegar to brighten the flavors. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
2. Garnish the soup with freshly chopped parsley and a generous sprinkle of Parmesan cheese for added richness.

Step 8: Serve

1. Ladle the hot garlic soup into bowls. Serve with toasted or crusty bread on the side, perfect for dipping into the soup. You can also place the bread at the bottom of the bowl and pour the soup over it, allowing it to absorb the broth for a rustic presentation.

Tips for Success

• Roasting garlic: Roasting garlic mellows its flavor, making it less sharp and more suitable for those who might be sensitive to raw garlic’s strong taste.
• Broth choice: Homemade broth always elevates the flavor of soups. However, if using store-bought, opt for low-sodium versions so you can control the salt levels.
• Adding bread: This gives a rustic, thicker texture to the soup. If you want a lighter soup, omit the bread and focus on the garlic and broth flavors.
• Egg yolks and cream: For a creamy garlic soup, adding tempered eggs and cream will provide richness, but it’s entirely optional depending on your desired consistency.

Variations

• Vegan version: Substitute the egg yolks and cream with coconut milk or almond milk for a dairy-free version. Also, ensure you use vegetable broth instead of chicken broth.
• Spicy kick: If you enjoy spice, consider adding more red pepper flakes or even a dash of cayenne pepper.
• Herbs: Customize your soup with herbs like thyme or rosemary for additional layers of flavor.

Garlic soup is a versatile, nourishing dish that brings comfort in every spoonful. Whether you enjoy it as a simple starter or a full meal with hearty bread, this recipe will surely become a favorite!