Garlic soup: 100 times more effective than natural antibiotics!

 

Ingredients

50 cloves garlic, peeled (yes, 50!)

2 large yellow onions, finely diced

2 tablespoons extra-virgin olive oil, plus extra for finishing

3 cups stale rustic bread, cut into small cubes (sourdough, country loaf, or ciabatta work beautifully)

6 cups hot chicken or vegetable broth (low-sodium recommended)

2–3 sprigs fresh thyme or flat-leaf parsley

Kosher salt and freshly ground black pepper, to taste

For serving (optional):

Homemade golden croutons

Freshly grated Parmesan or Pecorino cheese

A final drizzle of high-quality olive oil

Tip: Use older bread—it absorbs broth better and thickens the soup naturally.

Instructions

Transform the Garlic (Optional but Recommended)

Preheat oven to 350°F (175°C). Toss the peeled garlic cloves with 1 teaspoon olive oil and wrap loosely in foil or place in a small ovenproof dish. Roast for 15–20 minutes, until soft, fragrant, and golden at the edges. This mellows the garlic’s bite and adds a subtle sweetness. (Skip roasting if short on time—raw garlic works, but the flavor will be sharper.)

Sweat the Aromatics

In a large heavy-bottomed pot or Dutch oven, warm 2 tablespoons olive oil over medium heat. Add the diced onions and cook gently for 5–7 minutes, stirring occasionally, until soft, translucent, and just beginning to caramelize.

Warm the Garlic

Add the roasted (or raw) garlic cloves to the pot. Sauté for just 1–2 minutes, stirring constantly, to awaken their aroma—do not let them brown or burn, as this creates bitterness.

Build the Base

Stir in the stale bread cubes, ensuring they’re well coated in the oil and aromatics. Pour in the hot broth and add the herb sprigs. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15–20 minutes, stirring occasionally, until the bread has fully dissolved and the soup has thickened slightly.

Purée to Velvet

Remove and discard the herb sprigs. Using an immersion blender, purée the soup directly in the pot until ultra-smooth and creamy. (A countertop blender works too—blend in batches and vent the lid to avoid steam pressure.) If the soup is too thick, thin it with a splash of broth or hot water.

Season and Serve

Taste and season generously with salt and pepper—garlic soup often needs more salt than expected to balance its richness. Ladle into warm bowls and finish with a drizzle of olive oil, a sprinkle of Parmesan, or a handful of golden croutons for texture.

Serving Suggestions

Pair with a simple green salad dressed in lemon vinaigrette or crusty bread for dipping. For a heartier meal, top with a poached egg or a swirl of herb-infused yogurt. Serve alongside a glass of crisp white wine or herbal tea like lemon-ginger for a full wellness experience.

Frequently Asked Questions

Can I use less garlic?

You can, but the magic lies in the quantity—50 cloves create depth, not heat, once cooked. Reducing it changes the soup’s character.

Is this soup spicy or overwhelming?

No! Properly cooked, the garlic becomes sweet and mellow. The final flavor is warm, savory, and deeply aromatic—not aggressive.

Can I make it ahead?

Yes! The soup tastes even better the next day. Store in the fridge for up to 4 days. Reheat gently on the stove—avoid boiling to preserve texture.

Is it gluten-free?

Use gluten-free bread (or omit it and add ¼ cup cooked white beans for thickness).

Allergy Information

Contains: None of the top 8 allergens if using veggie broth and omitting cheese

Gluten: Present in bread (use GF bread to make it gluten-free)

Dairy: Only if adding Parmesan (omit for dairy-free)

Vegan: Yes, with vegetable broth and no cheese

Always verify broth and bread labels for allergen safety.

Nutrition Facts

(Per serving, recipe serves 4)

Calories: 280

Protein: 8g

Fat: 12g (Saturated: 2g)

Carbohydrates: 38g

Fiber: 4g

Sugar: 6g

Sodium: 620mg (varies by broth)

Values are estimates and may vary based on ingredients used.

This Garlic Soup is more than a recipe—it’s a ritual of care. Whether you’re warding off a winter chill, soothing a sore throat, or simply craving something deeply nourishing, it delivers on every level. The alchemy of time and heat transforms 50 cloves of humble garlic into a golden, velvety elixir that’s as comforting as it is potent. So embrace the boldness, fill your kitchen with its earthy perfume, and savor a bowl that feeds both body and soul. After all, sometimes the oldest remedies are the most brilliant—and delicious.