Garlic Soup

“This dish was easy to fix and had a very Italian taste. We lived in Rome for a number of year and the flavor brought back many happy memories.”

“I had a craving for Garlic Soup, even though it is very hot here in NYC. However, your soup hit the spot and was delicuous. I liked the added touch using toasted bread (which I broke up into smaller pieces) and the parmesan cheese on top. “

“Absolutely fabulous subtle soup! Even though it’s April here it’s still acting as though it is winter out, and this soup was just perfect for a night like tonight. The bread at the bottom did get a bit too soggy for my taste, but I’d also tried toasted bread croutons on top and those worked out much better. A good quality parm on top really elevated it, and I would make sure not to skip that step.”

“I thought this was a nice quick and easy soup to make. Thanks”

“This was one of the best soups I’ve made and really simple too. I didn’t think 8 cloves of garlic would be enough, but it really was. I used home made vegetable stock, vermouth instead of the wine and missed out the salt and pepper. I was suprised how thin the soup was, and at first considered thickening it up with other veg, but once you start eating it, it seriously grows on you. Thanks Dee”

“This soup was good even though I probably used too much rosemary and my bread didn’t stay toasted when in the soup. While I enjoyed it, hubby didn’t. Because of that and the time that it takes to make, I will probably not make this soup again but am glad that I tried it. = )”

“This soup is FABULOUS!!Everyone really loves it.My husband said it was good enough to serve in a foofy-snooty restaurant.It was super easy and serves up very elegantly.”

“I’m a huge garlic fan so I was really anticipating trying this recipe.I thought this soup might make a good base for a chowder or seafood stew but felt it was too thin and light of flavor to stand on its own.The flavors that were there were nice. I stuck with the recipe and it makes a lot. I’m thinking of adding potatoes to the leftovers to thicken it into a chowder.. perhaps corn or shrimp. It’s certainly too good to abandon.”

“I thought this soup was great! I made just a half batch. I wanted a little thicker soup so I used heavy cream, doubled the egg yolks and added a little cornstarch. Of course because of my additions it wasn’t quite as healthy, but in my opinion, the finished product was something good enough to find in a nice restaurant. Thank you!”

“This soup was very good. It was more like a garlic broth to me, so maybe next time I’ll try thickening it up a little. It was still great though!”

“Fantastic soup!!!Light and tasty – I will definately make this again.I served it with the bread separate instead of in the bowl.Delicious!”

“a very nice, flavorful soup.i followed the directions exactly and everyone loved it, and have requested it again!thank you for this great recipe.”

“This soup is great. I was thinking it might not have enough garlic for us but I was wrong. While I might prefer things with more garlic I was surprised by how wonderful the flavor is of this nice mild soup. We have had it a second time already since I made it the first time… just three days ago! One thing I did not do is puree the soup as described in Step 4. There wasn’t really anything to puree, just tiny bits of garlic and clear liquid. I just finished it off with the cream and yolks and we were ready to enjoy. Thanks for this recipe!”

“AWESOME!!!!This was sooo easy and sooo delicious! I always heard this was good and wanted to try it but the fam thought I was crazy…tried it and they liked it to! Thanks for a great one!”

“What a simple, delicious soup!I made this asa starter for an Italian dinner party.Because this was only a starter to a 4 course meal, I opted for a more simple presentation – using a single crispy fried sage leaf for garnish instead of the bread slices and cheese.The soup was well received and I know this will be a recipe I will make again and again in our home.Thank you for posting. :)”

“My cupboard was pretty well bare when I made this.I halved the recipe, using about 950ml of chicken stock. I added a good sprinkle of black pepper, but it didn’t need salt.I wasn’t sure about ‘minced’ garlic, so I chopped four fat cloves very finely. For the ‘liaison’ I used one egg yolk and the full 1/2 cup of cream, but, next time for added richness and thickness, I’ll add an extra yolk.I was out of white wine, so I substituted dry vermouth which was a happy accident.The recipe didn’t specify whether to simmer it covered or uncovered, so I opted for covered.No French bread in Mother Hubbard’s cupboard, so I made some Melba Toast out of a slice of white bread, cut into 4 triangles, dipped in some garlic flavoured oil and baked at 180C (350F) until golden brown.To serve, I placed both the toast and the cheese in the bottom of the bowl and poured over the soup.It made a dee-licious meal which left me feeling sort of ‘glowy’ all over! LOLIf you’re making this, I wouldn’t omit the toast and cheese step, as this is what gives this recipe much of its texture and flavour.If you couldn’t be bothered making toast, croutons would probably do.I’m making up another batch of this soup today – up to adding the egg and cream stage – and freezing it as a standby for a cold winter night.Thanks Dee for a great recipe!”

“Wonderful soup! I omitted the bread and cheese at the end (trying to cut down!) but we dearly loved this soup. I was out of sage, so added a bit more thyme and used two bay leaves. Will be making this many times! thanks! “