Garlic Soup Recipe
This recipe is a culinary hug in a bowl, effortlessly blending simple pantry staples into a soul-warming delight. I adore how the rich, smoky paprika and creamy blended garlic transform humble ingredients into a dish that feels both nourishing and gourmet.
This Garlic Soup recipe brings us delightful and rich tastes, made aromatic by smoked paprika and the beautiful fresh garlic essence we all love. The part I can’t get over is the use of stale bread.
It adds thickness to the soup while soaking up the chicken broth; in my opinion, every good soup should have bread as an ingredient. Garnishing with parsley makes the whole thing even more irresistible while simultaneously boosting the nutrition quotient.
Ingredients
Olive oil: Contains a lot of healthy monounsaturated fats and antioxidants, making it a robust and flavorsome oil.
Garlic: Has medicinal compounds, bolsters immune system.
Onion: Supplies vitamin C and antioxidants.
Imparts a depth of flavor that is hard to replace.
Paprika that has been smoked: Imparts a smoky, sweet, and spicy essence; rich in vitamin A.
Broth made from chicken or vegetables: imparts rich, savory flavor, and can be low in calories.
Bread that has gone stale: Contributes to texture; contains carbohydrates for energy.
Provide protein and essential amino acids; contribute richness: eggs.
Parsley that is fresh: It adds luminance and color, brightness and freshness, and a richness in vitamins A, C, and K.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 head garlic, cloves separated and peeled
- 1 medium onion, chopped
- 1 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 2 slices stale bread, cubed
- Salt and pepper, to taste
- 2 large eggs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, over medium heat, place the olive oil. When the oil is hot, add the garlic, which has been peeled and left whole, and sauté until the cloves are golden brown, about 5-7 minutes. Be careful not to burn the garlic.
2. In the pot, combine the diced onion and sauté until softened, about 5 minutes. Stir occasionally.
3. Add the smoked paprika and cook for another minute to let it release its flavor.
4. Add the chicken or vegetable broth, bringing the mix to a simmer. Let it simmer for around 15-20 minutes. You want the garlic to become tender and infuse the broth.
5. To the soup, add the cubed stale bread, and stir to incorporate. Let it simmer for another 5 minutes until the bread is softened.
6. Puree the soup until smooth using an immersion blender, or if your equipment isn’t up to it, carefully ladle the soup into a blender and blend until smooth (don’t skip this part; it’s what makes the soup creamy). Return the soup to the pot.
7. Add salt and pepper to the soup until it has reached the flavor profile you desire.
8. Break the eggs into a bowl and beat them lightly. Then, drizzle the beaten eggs into the simmering soup while stirring slowly and gently to create ribbons of egg.
9. Let the soup cook for one more minute so the egg ribbons can set.
10. Hot soup should be served, with the garnish being fresh parsley that has been chopped fine. Enjoy the soup!
Equipment Needed
1. Large pot
2. Medium heat source (e.g., stove)
3. Wooden spoon or spatula (for sautéing and stirring)
4. Immersion blender or regular blender
5. Ladle (if using a regular blender)
6. Knife (for chopping onion and parsley)
7. Cutting board
8. Small bowl (for beating eggs)
9. Whisk or fork (to beat eggs)
10. Measuring spoons (for olive oil and smoked paprika)
FAQ
- Q: Can I use fresh bread instead of stale bread?You can use fresh bread, but for the desired texture, you should try toasting it slightly to mimic the consistency of stale bread.
- Q: Is there a substitute for smoked paprika?A: You may use standard paprika and a dash of cayenne to achieve a more subtle heat. If you opt to do this instead of using smoked paprika, which would be my suggested method, make sure you mix the paprika and cayenne together first and then add them with the other spices.
- Q: Can this soup be made vegetarian?Q: Can you make this dish vegetarian? A: Yes. Instead of chicken broth, use vegetable broth.
- Q: How do I prevent the eggs from curdling in the soup?To prevent curdling, do this: Ingredients are either cooked or added in a way that keeps the soup at a safe temperature—165°F—when the soup is served. One way to do this is to hold the soup at that temperature.
- Q: How long will the soup last in the refrigerator?The soup can be stored in a container that is airtight in the refrigerator for a maximum of 3 days.
- Q: Can I freeze the soup?B: It is not advisable to freeze the bread, as its texture may change, but if you choose to do so, then do so before adding the eggs.
Substitutions and Variations
Substitute olive oil with either sunflower oil or avocado oil.
Garlic: Replace with roasted garlic for a less intense flavor.
Substitute shallots or leeks for a different taste profile when using a medium onion.
Smoked paprika: Replace it with standard paprika or cayenne pepper if you want a dish to have more of a kick.
Mushroom broth packs a punch in terms of umami flavor and can replace chicken or vegetable broth for a much richer taste in any broth-based dish. When substituting broth, consider using an equal part of mushroom broth in place of chicken or vegetable broth.
Pro Tips
1. Roast the Garlic: Before adding the garlic to the pot, consider roasting it in the oven until it’s soft and caramelized. This will add a deeper, sweeter flavor to the soup.
2. Use Fresh Bread for Crispy Croutons: Instead of adding stale bread directly to the soup, you can cube fresh bread, toss it with olive oil and a bit of salt, and bake until crispy. Add these homemade croutons on top of the soup for added texture.
3. Add a Dash of Vinegar: Just before serving, add a splash of sherry or red wine vinegar to the soup. It will brighten up the flavors and add a subtle tangy depth.
4. Infuse the Broth with Herbs: Tie a bunch of thyme and a bay leaf together and simmer them with the broth. Remove before blending. This will add an extra layer of earthy flavor to the soup.
5. Egg Poaching Alternative: Instead of drizzling beaten eggs, try poaching the eggs directly in the simmering soup. Carefully crack an egg into a small bowl and gently slide it into the simmering soup, allowing it to poach for a few minutes before serving.
Garlic Soup Recipe
My favorite Garlic Soup Recipe
Equipment Needed:
1. Large pot
2. Medium heat source (e.g., stove)
3. Wooden spoon or spatula (for sautéing and stirring)
4. Immersion blender or regular blender
5. Ladle (if using a regular blender)
6. Knife (for chopping onion and parsley)
7. Cutting board
8. Small bowl (for beating eggs)
9. Whisk or fork (to beat eggs)
10. Measuring spoons (for olive oil and smoked paprika)
Ingredients:
- 2 tablespoons olive oil
- 1 head garlic, cloves separated and peeled
- 1 medium onion, chopped
- 1 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 2 slices stale bread, cubed
- Salt and pepper, to taste
- 2 large eggs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, over medium heat, place the olive oil. When the oil is hot, add the garlic, which has been peeled and left whole, and sauté until the cloves are golden brown, about 5-7 minutes. Be careful not to burn the garlic.
2. In the pot, combine the diced onion and sauté until softened, about 5 minutes. Stir occasionally.
3. Add the smoked paprika and cook for another minute to let it release its flavor.
4. Add the chicken or vegetable broth, bringing the mix to a simmer. Let it simmer for around 15-20 minutes. You want the garlic to become tender and infuse the broth.
5. To the soup, add the cubed stale bread, and stir to incorporate. Let it simmer for another 5 minutes until the bread is softened.
6. Puree the soup until smooth using an immersion blender, or if your equipment isn’t up to it, carefully ladle the soup into a blender and blend until smooth (don’t skip this part; it’s what makes the soup creamy). Return the soup to the pot.
7. Add salt and pepper to the soup until it has reached the flavor profile you desire.
8. Break the eggs into a bowl and beat them lightly. Then, drizzle the beaten eggs into the simmering soup while stirring slowly and gently to create ribbons of egg.
9. Let the soup cook for one more minute so the egg ribbons can set.
10. Hot soup should be served, with the garnish being fresh parsley that has been chopped fine. Enjoy the soup!