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How to make it

  • Separate and peel the garlic cloves. There should be at least 1 cup of peeled cloves, but 1-1/2 cups is even better.
  • In a large, heavy saucepan, gently stew the garlic cloves in 1 cup of olive over a very low flame for about 20 minutes, or until they are very soft.
  • Do not let the cloves brown or they will become bitter.
  • Pour off all but 2 tablespoons of the olive oil and reserve.
  • Add the chicken stock and the chile, cover and simmer for 40 minutes.
  • Remove the chile.
  • Taste, and add salt and pepper as desired.
  • Remove from the heat and let the soup cool to room temperature. If serving the next day, refrigerate over night. ALWAYS refrigerate over night to let flavors infuse.
  • Make the croutons by cutting 8 slices from a whole wheat baguette, or by cutting 2-inch x3-inch pieces from 8 slices of peasant bread. Toast them on a baking sheet in a 400 degree oven for 8 minutes, then remove and turn them over.
  • Brush the tops with the reserved olive oil and return to the oven for another 8 minutes.
  • They should be lightly browned and very crunchy.
  • Rub the tops with a cut clove of garlic.
  • To serve:
  • Reheat the soup. Put two toasted croutons in the bottom of each bowl.
  • When the soup is very hot, poach the eggs in the soup if you are using them:
  • Crack each egg individually on a flat plate and carefully slip them into the broth.
  • When they are ready, spoon one poached egg into each bowl.
  • Ladle the soup over the croutons and poached eggs.
  • Sprinkle basil flowers and leaves, garlic chives and grated parmesan over all and serve at once.

Reviews & Comments 2

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  • notyourmomma 15 years ago
    Love the garlic, love this soup, better cure for the blahs, I wouldn't know. YUMMY
    Was this review helpful? Yes Flag
  • snufflebunny15 15 years ago
    Oh, I would love this, very much, garlic is my friend. I'll ask mom to make this soon. Yum.
    Was this review helpful? Yes Flag

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