Recipe courtesy of Mary Sue Milliken and Susan Feniger

Garlic Soup

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 servings
Save Recipe


3 tablespoons mild flavored olive oil

9 cloves garlic, halved

1/2 loaf crusty French bread cut into 1inch cubes

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 cups richly flavored chicken broth

3 eggs, lightly beaten

2 tablespoons chopped epazote leaves

1 lime, cut into 6 wedges


  1. Preheat the oven to 325 degrees. Heat the olive oil over a low flame in a soup pot and add the halved garlic cloves. Cook slowly, stirring occasionally until oil is well flavored and garlic is mushy, but has no color, about 5 minutes. Remove and discard the garlic. Pour about half the oil over the diced bread in a bowl and toss well to coat. Sprinkle well with salt and pepper and spread out on a cookie sheet. Bake for 10 to 15 minutes, or until golden brown and crisp through, and set aside.
  2. Pour the broth into the pot with the remaining garlic-infused oil and heat to simmering. Lightly beat eggs again and, stirring constantly in a circular motion, add them to the broth. Add epazote and simmer until eggs are set, about 3 more minutes. Divide croutons among 6 warm soup bowls and ladle egg drop broth into each bowl. Garnish with a squeeze of lime and drop the lime wedge in the bowl. Serve immediately.

Minestrone Soup

Garden Vegetable Soup

Potato Leek Soup

Tuscan Vegetable Soup

Escarole and Bean Soup

Roasted Tomato Basil Soup

Vegetable Noodle Soup

Herbed Garlic Bread