Garlic Soup

Total Time:
1 hr 10 min
10 min
1 hr

6 servings

  • 1/4 cup extra-virgin olive oil
  • 2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced
  • 1 small onion, chopped
  • 1 cup dry white wine
  • 2 sprigs thyme
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan
  • 2 cups cubed day-old crusty bread
  • 1/3 cup sour cream
  • Fresh dill, for topping
  • Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.

  • Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.

  • Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.

  • Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

  • Photograph by Christina Holmes

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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    This recipe is featured in:

    Spring Entertaining Guide