Garlic Soup

We are soup lovers. Whether that be soup as a starting course or as the main entree, soup gives you the opportunity to deliciously expand your meal's variety of nutrients. We are also garlic lovers. Garlic is touted as one of the great medicinal vegs of all time. When our daughter was being taught piano by a young Polish immigrant who was also a fine vocalist, she showed up one day with a bad sore throat and sniffles. Since she was scheduled to sing that evening, but was in no shape to do so, she asked Honi for as much fresh garlic as could be spared. After peeling and slicing the garlic, she put it between 2 slices of bread and ate while giving Elizabeth her piano lesson. By the time she left, her voice was clear and strong, her sniffles gone. And that , my friends, is why we believe some garlic a day keeps the doctor away.

So try this garlic soup brought to you by the Catholic order of the Society of Jesus.

Serves 6

You will need these ingredients:

  • 1/2 cup olive oil
  • 1/4 stick salted butter
  • 1 large bulb garlic (but I easily double that. See my prep suggestion below)
  • 3-4 slices of your favorite bread, lightly toasted.
  • 1 cup water
  • 4 cups homemade beef stock or 3 (10&1/2 oz cans) beef broth
  • 6 egg yolks, beaten
  • salt and white pepper to taste


  1. Put 1 or 2 bulbs garlic, separated into cloves but unpeeled, into your food processor or blender. Cover cloves with water. Mince. Strain, saving the water to use as instead of the cup of water mentioned in the ingredients.
  2. After you have separated the garlic-infused water from the minced garlic, save the minced garlic and its stock separately. (Don't worry about the peels, those are nutrient-packed too and will dissolve nicely in the cooking)
  3. Heat the oil and butter in a skillet and add the minced garlic. Careful not to burn it. When the aroma of garlic begins to emanate from the skillet, remove the garlic with a slotted spoon and reserve. 
  4. Remove the skillet from the heat and dip the bread in the hot oil/butter, coating both sides. Return skillet to heat and toast until bread is golden and crisp. Reserve.
  5. Combine the garlic, its water and stock to a saucepan and bring to a boil. Reduce the heat and simmer for 45 minutes at a very light simmer. Strain and reserve the broth.
  6. Add egg yolks to 2 cups of the broth a stir in vigorously. Away from the heat, beat the egg mixture into the remaining broth. Season with salt and pepper. Reheat but do not boil. Place bread in bowl and ladle soup over the bread.

I like to garnish with chopped parsley and green onion before serving. Adds some color and nutrients. Parmesan cheese, anyone? Why Not!


Return to the recipe index.