garlic soup

Ward off everything from vampires to the weeknight dinner blues—and maybe even the common cold—with our ultra-craveable, creamy, pancetta-topped roasted garlic soup.

Garlic Soup

garlic

olive oil

4-8 oz pancetta, diced

onion,

chicken stock

cheese,

kale, ribs removed, shredded

heavy cream

tsp salt

tsp pepper

Preheat oven to 350ºF 	Trim the tops off 4 of the heads of garlic

Pour ½ tablespoon olive oil over the exposed cloves and sprinkle with a little salt and pepper

Place each bulb right side up on a small square of foil

Fold the foil around the bulb of garlic and place on a cookie sheet

In a large pot, cook diced pancetta over medium heat until crispy, about 5-7 minutes

Drain off all but 1 tablespoon of pancetta fat

Add chopped onion to pancetta drippings in pan

Sauté onions until they start to caramelize, about 10 minutes.When roasted garlic is cooled, press it out of its skins

Add it to a blender along with the chicken stock and cooked onions

Return soup to the pot, add kale and parmesan and bring to a simmer until kale is tender

Add cream and heat until desired temperature

Sprinkle the pancetta evenly among bowls and serve.

This Aigo Bouido, or garlic soup, is a Julia Child classic. While it is so simple, it is restorative and so comforting.

Garlic Soup - Julia Child’s Aigo Bouido Recipe

Cloves garlic

Quarts Of Water

Salt

pepper

cloves

Sage leaves, sage

Thyme leaves thyme

bay leaf

Parsley

Olive Oil (NOT Extra Virgin)

Add unpeeled garlic

Add peeled garlic

and all ingredients EXCEPT egg yolks and olive oil to pot.

Bring to a light boil

While water is boiling

, add egg yolks to large bowl that will eventually hold soup

Slowly add olive oil

to bowl a few drops at a time and vigorously whisk (or use mixer) until it is mayonnaise.

After soup has boiled

for 30 minutes, dish one ladle into mayonnaise and mix.

Using strainer

, strain broth into the bowl containing the soup/mayo mixture.

Feel free to press

and squeeze garlic a bit to get some of the extra juices out.

Ladle

Garnish with garlic/cheese toast

https://mediavine-res.cloudinary.com/video/upload/t_original/v1607526421/gpmo9xi1yw1ijhop814y.mp4

Garlic Soup – Julia Child’s Aigo Bouido Recipe

Making a perfect Wild Garlic Greens Chips or any other Leafy Greens Chips is the best way to get even your kids to enjoy all of the healthiness there is. Extra crunchy and Cheesy, those Oven Baked Chips are perfect for Keto, Low Carb, Gluten-Free, Diabetic-Friendly, as well as Grain-Free version Snacks you can always have on hand.

Wild Garlic Greens Chips

Wild Garlic

Tablespoon Extra virgin olive oil

Shredded Cheese

Heat up the oven on 160 Celsius or...

Heat up the oven on 160 Celsius or 320 Fahrenheit

Clean and dry wild garlic

Place in a bowl and add 1 Tbsp...

Place in a bowl and add 1 Tbsp Extra virgin olive oil and mix well, so each leave is coated with oil

One by one place leaves on a baking...

One by one place leaves on a baking tray covered with parchment paper. The leaves should not be over each other

Grain hard cheese and sprinkle on already placed...

Grain hard cheese and sprinkle on already placed leaves

Place in the oven for circa 13 minutes

Bon appetite

https://mediavine-res.cloudinary.com/video/upload/ald4gen57m3z41lkfle9.mp4

A deep-flavored soup recipe designed for all the garlic lovers out there.

30 Clove Garlic Soup

garlic (tops sliced off)

yellow onion (medium, diced)

Yukon gold potatoes (large, peeled and chopped)

carrot (medium, chopped)

½ tsp dried thyme

rosemary

vegetable stock

cashews (or sunflower seeds)

Salt and black pepper

chives (chopped)

Croutons

(grated

Preheat the oven to 400F and line a baking sheet with parchment.

Slice the tops off the garlic bulbs, so the cloves are showing. Drizzle the tops with a bit of olive oil. Wrap in foil, and roast for 40 minutes, until the cloves have softened. 

In a pot over medium heat, add the chopped yellow onion, potatoes and carrots. Saute until fragrant, approximately 5 minutes. Add the thyme and rosemary and toss until the vegetables are covered in the spices. 

Add the vegetable stock, cashews and sunflower seeds. Bring to a boil, then simmer, covered for 35 minutes, until the potatoes are cooked and can be pierced with a fork. 

Remove the garlic from the oven, and when safe to handle, squeeze into the pot of soup.

Now, in batches, you can either transfer this to a blender, or use an immersion blender to combine until a smooth soup is formed. Enjoy with chives, salt and black pepper, croutons and vegan parmesan as desired. 

Golden Garlic Soup

potato (cubed)

onion

Olive oil

tbsp butter

Salt (pepper)

turmeric

white wine

chicken broth

water (+ extra bullion if you like)

bread (cubed)

Cheese (gouda, parmesan, white cheddar, or anything else that melts!)

parsley

In a large pot, add olive oil and butter and let melt over medium heat. Add chopped onion and caramelize slightly for about 5 minutes. Or longer if you have time!

Add the chopped potato and sliced garlic. Season with salt, pepper, and turmeric.

Stir and let sautée for about 5 minutes. Deglaze with white wine and add your stock + water.

Bring to a bubble, add in a bay leaf, then reduce to low and let simmer (partially covered) for about 20 minutes.

Cube up your bread, hit with olive oil and salt and toast in the oven at 400 degrees for about 10 min (or until golden).

Ladle soup into oven-safe bowls, top with croutons, grated cheese and under the broiler for a few minutes until cheese is melted and it’s a bit golden on top. Garnish with herbs.

Amazing soup! I don’t eat chicken so I swapped out for a veggie broth. I had mine with parmesan tonight. I’m excited to make this again and try different cheese options.

not going to lie it tastes VERY strongly of wine. i’ve been cooking it for probably an hour and it still has a very bitter taste. also it didn’t specify how much oil to use so i just kinda eyeballed it and i would be lying if i said it wasn’t kind of gross

Added a little white pepper for some extra heat and it's amazing. So happy I came across this recipe, will be making again.

I made this tonight, absolutely delicious and honestly not that hard to make at all. I know the recipe calls for any kind of stock, i made it with chicken stock and i believe it would probably be better with vegetable stock, the chicken with all the other flavours is so extremely rich that its hard to enjoy a full bowl, despite how tasty it is.

This recipe came at the right time given that both me and my boyfriend are fighting a cold. I personally added less wine because I am very cautious when it comes to acidity. But my God, one of the best soups I have ever tried and it definitely was the right thing for the cold as well.

I’m typically a soup hater but I’ve had a cold for the last couple days and when this popped up in my feed I felt like I might as well try it. This is literally the best soup I’ve ever had. Everything works so well together and it made me feel a little better when I was eating it. I would definitely recommend this to anyone.

the smell was amazing (for a garlic lover haha) and it's quite tasty! thanks for the recipe

This roasted garlic soup combines caramelized garlic with potatoes and mushrooms in a fragrant vegetable broth. The result is a cozy, comforting, and hearty soup!

The Best Roasted Garlic Soup

garlic garlic heads,

10.2 oz potatoes (3 small; use starchy or all-purpose potatoes

mushrooms

5.6 oz shallots (3 medium-sized;

fl oz vegetable stock (6.25 cups; or chicken broth)

double/ heavy cream

thyme

tsp black pepper

Chop the garlic heads in half, brushing the exposed garlic with a little oil.

Place the thyme in an oven-safe dish or pan, and sprinkle a bit of oil. Then place the halved garlic heads, cut-side down, over the thyme. Cover the dish with foil.

Roast the garlic in a preheated oven at 400°F/200ºC for about 30 minutes (up to 45, depending on the size of the heads and your particular oven). When ready, the garlic should be tender, caramelized, and lightly golden.To caramelize further and become darker, remove the foil at the end, reduce the heat to 350ºF/175ºC, and cook for a further 5-10 minutes until your desired results.

Remove the garlic from the oven and allow it to cool down. Then gently squeeze the garlic cloves from the head - they should pop out easily. Mix the cloves with thyme.

Roast the garlic

Rinse and peel the potatoes. Dice them into small, about 1-inch cubes - the smaller, the faster they cook.

Clean the mushrooms (if using) with a slightly damp paper towel and roughly chop them into smaller pieces.

Peel and finely dice the scallions.

Prepare the remaining vegetables

Add the oil to a large saucepan over medium heat. Once hot, add the scallions and thyme for 4-5 minutes until translucent. Stir often to avoid browning.

Add the potatoes and cook for about 15 minutes, or until tender. The time will vary based on how finely you diced them.

Add the mushrooms and black pepper and sauté for a further 6-7 minutes, stirring often.

Add the vegetable stock, roasted garlic, and thyme, continuing to cook for just a few more minutes to allow all the flavors to meld.

Pan-fry the ingredients

Use an immersion blender or regular blender to process into your desired texture.

Add the cream (if using). Taste the soup and adjust the salt/pepper if needed – then serve and enjoy!Optionally garnish the soup with some fresh herbs (like parsley), a swirl of sour cream, croutons, crispy onions, or even a drizzle of olive oil or chili oil.

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Top Tags

Garlic Soup

Garlic Soup - Julia Child’s Aigo Bo...

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Top 6 garlic soup recipes from across the web

The most viewed garlic soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Soup

Garlic Soup - Julia Child’s Aigo Bo...

Wild Garlic Greens Chips

30 Clove Garlic Soup

Golden Garlic Soup

The Best Roasted Garlic Soup

The most viewed garlic soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine