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Garlic Soup

Garlic soup made with deeply roasted-soft garlic simmered in broth, then blended for a silky golden texture with a few whole cloves left intact. Finished by poaching eggs right in the simmering soup and serving with crunchy toasted bread and fresh parsley.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-Spanish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Garlic soup base
  • 2 whole heads garlic
  • 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 to taste
To serve
  • 4 crusty bread slices toasted
  • 4 eggs poached in soup
  • fresh parsley garnish

Equipment

  • 1 large saucepan
  • 1 immersion blender

Method
 

Cook the garlic
  1. Heat the olive oil in a large saucepan, then gently cook the garlic cloves over medium-low heat for 12-15 minutes, until soft and golden but not brown. You should see the garlic turning translucent and fragrant without darkening.
  2. Add the smoked paprika and cayenne, and cook for 1 minute. Stir until the spices look slightly toasted and very aromatic.
Simmer and blend
  1. Add the broth and water, bring to a boil, then simmer for 15 minutes. The soup should bubble gently across the surface.
  2. Use an immersion blender to blend most of the garlic smooth, leaving a few cloves whole. Stop when the broth looks silky but still has visible garlic pieces.
  3. Season the soup with salt, pepper, and the fresh thyme leaves. Taste and adjust so the flavor is balanced and clearly seasoned.
Poach eggs and serve
  1. Poach the eggs directly in the simmering soup for 3-4 minutes. The whites should be set while the yolks remain soft.
  2. Serve the soup with toasted bread, a poached egg in the center, and fresh parsley. Garnish right before eating so the bread stays crisp.

Notes

Pro tip: blend only most of the garlic so the soup stays creamy while still tasting like distinct roasted garlic. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently, and poach fresh eggs if you want the yolks soft again. Freezing is not recommended because eggs and bread toppings can change texture. For a dietary swap, use vegetable broth and skip any meat-based broth products to keep it vegetarian.