Garlic Soup

"A wonderful rich garlic soup that is not overpowering! Served with a salad, crusty bread and a nice white wine, makes a lovely light supper."
 
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photo by Carla C. photo by Carla C.
photo by Carla C.
photo by Carla C. photo by Carla C.
Ready In:
1hr 20mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Saute garlic in oil until slightly browned.
  • Heat broth and wine until hot but not boiling.
  • Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
  • Remove bay leaf from pot and puree soup.
  • Return pureed soup to pot and continue simmering.
  • Add cream to egg yolks, then add a bit of soup and mix well.
  • Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
  • Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.
  • Serve and enjoy!

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Reviews

  1. This dish was easy to fix and had a very Italian taste. We lived in Rome for a number of year and the flavor brought back many happy memories.
     
  2. I had a craving for Garlic Soup, even though it is very hot here in NYC. However, your soup hit the spot and was delicuous. I liked the added touch using toasted bread (which I broke up into smaller pieces) and the parmesan cheese on top.
     
  3. Delicious and easy...even my kids ate it and enjoyed it!
     
  4. SURPRISE! This soup is not overpowering at all. It reminded me of the broth that is left after eating muscles.... my husband hates muscles, so this is a nice compromise. I did not puree the soup, had a bad experience puree-ing hot soup including burns all over my neck/face. We liked the chunks of soft garlic, also did not use cream (he is lactose intolerant) used greek yogurt instead (since he doesn't react to yogurt). It was delicious and DEFINITELY needs the bread. :)
     
  5. Absolutely fabulous subtle soup! Even though it's April here it's still acting as though it is winter out, and this soup was just perfect for a night like tonight. The bread at the bottom did get a bit too soggy for my taste, but I'd also tried toasted bread croutons on top and those worked out much better. A good quality parm on top really elevated it, and I would make sure not to skip that step.
     
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RECIPE SUBMITTED BY

I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
 
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