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“If you love garlic, this is the soup for you. Great for Cinco de Mayo Fiestas or Hispanic based dinner parties. I like to make it in advance & freeze it. It's also my "goto" soup when I have a head cold. I feel it decreases its severity & duration.”
1hr 10mins
8 cups

Ingredients Nutrition


  1. Separate the heads of garlic into cloves, but don't bother to peel them.
  2. Heat olive oil in a 2 quart pot over medium heat.
  3. Add garlic and cook, stirring occasionally for 15 to 20 minutes or until the skins turn golden.
  4. Add the onion and cook until soft, another 5 minutes.
  5. Add the broth, then the lemon juice, bay leaves and thyme.
  6. Increase heat to high and bring to a boil.
  7. Lower heat to medium and simmer for 30 minutes.
  8. Remove from heat, place contents of the pot in a food processor or blender and puree.
  9. Strain garlic puree through strainer into a medium pot over medium heat. Add milk cover and bring to a boil.
  10. Immediatly reduce heat to low and simmer for 10 minutes.
  11. Serve hot.

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