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Garlic Soup

Garlic soup made with deeply roasted, silky golden broth and a blended texture that leaves a few whole cloves. Simmer broth with thyme and poach eggs right in the pot for a rich, comforting main-dish bowl.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French-Spanish
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Garlic Soup Base
  • 2 garlic (whole heads)
  • 4 cup chicken or vegetable broth
  • 2 cup water
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • salt and pepper
  • 1 g fresh parsley
Toppings
  • 4 crusty bread toasted slices
  • 4 eggs poached in soup

Equipment

  • 1 Dutch oven

Method
 

Sauté the garlic
  1. Heat the olive oil in a large saucepan over medium-low heat, then gently cook the peeled garlic cloves for 12-15 minutes until soft and golden but not brown.
  2. Stir in the smoked paprika and cayenne and cook for 1 minute to bloom the spices.
Simmer and blend
  1. Add the chicken or vegetable broth and the water, bring to a boil, then simmer for 15 minutes.
  2. Use an immersion blender to blend most of the garlic smooth, leaving a few cloves whole for texture.
  3. Season with salt, pepper, and thyme.
Poach eggs and serve
  1. Poach the eggs directly in the simmering soup for 3-4 minutes until set to your liking.
  2. Serve the soup with toasted crusty bread, a poached egg, and fresh parsley garnish.

Notes

Pro tip: keep the garlic on medium-low and stir often—golden and soft (not brown) gives the best mellow sweetness. Store leftovers in the fridge up to 3 days; reheat gently to avoid rubbery eggs. Freezing: not recommended because the texture changes after blending and egg poaching. Dietary swap: use all vegetable broth to keep it vegetarian.