Go Back

Garlic Soup

Garlic soup with silky golden broth made by gently simmering deeply roasted-style garlic and blending most of it smooth. Finished with poached eggs and crusty toasted bread for a French-Spanish inspired main dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-Spanish
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

garlic
  • 2 whole heads garlic (about 20-24 cloves), peeled Peeled cloves for gentle, golden-soft cooking.
chicken or vegetable broth
  • 4 cup chicken or vegetable broth
water
  • 2 cup water
crusty bread
  • 4 slices crusty bread, toasted
eggs
  • 4 eggs Poached directly in the simmering soup.
olive oil
  • 3 tbsp olive oil
thyme leaves
  • 1 tbsp fresh thyme leaves
smoked paprika
  • 0.5 tsp smoked paprika
cayenne
  • 0.25 tsp cayenne
salt and pepper
  • 0.25 tsp salt and pepper to taste Season at the end for best balance.
fresh parsley
  • 0.25 cup fresh parsley for garnish Adds color and a fresh finish.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the garlic base
  1. Heat the olive oil in a large saucepan and gently cook the garlic cloves over medium-low heat for 12-15 minutes, until soft and golden but not brown, stirring occasionally. You should see the garlic turn pale-golden and smell mellow rather than toasted.
  2. Add the smoked paprika and cayenne, then cook for 1 minute while stirring. The spices should darken slightly and become fragrant without burning.
Simmer and blend
  1. Add the chicken or vegetable broth and water, bring to a boil, then simmer for 15 minutes. The soup should look slightly thicker and gently reduce as it simmers.
  2. Use an immersion blender to blend most of the garlic smooth, leaving a few cloves whole. The broth should be silky with small flecks and soft chunks.
  3. Season the soup with salt, pepper, and thyme. Taste and adjust so the flavor is rounded and not flat.
Poach eggs and serve
  1. Poach the eggs directly in the simmering soup for 3-4 minutes. The whites should be set and the yolks should still be soft for a creamy center.
  2. Serve the soup with the toasted crusty bread, place a poached egg in each bowl, and garnish with fresh parsley. The parsley should look bright and fresh on top.

Notes

Pro tip: keep the garlic on medium-low so it turns golden-soft without browning, which can make the soup bitter. Store leftovers in the fridge for up to 3 days; reheat gently (don’t boil hard) to keep the broth smooth. Freezing isn’t recommended because the texture can thin after thawing. For a dietary swap, use vegetable broth and poach eggs only if you’re vegetarian; otherwise substitute with a plant-based egg option.