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Garlic Soup

Garlic soup with deeply roasted, silky blended garlic and poached eggs served over toasted bread. The method creates a golden broth with whole garlic cloves for texture and a warm, herb-fresh finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-Spanish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Garlic soup base
  • 2 whole heads garlic (about 20-24 cloves), peeled
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 4 cup chicken or vegetable broth
  • 2 cup water
  • 1 salt and pepper to taste
Toppings
  • 4 crusty bread, toasted
  • 4 eggs
  • 1 fresh parsley for garnish

Equipment

  • 1 large saucepan
  • 1 Immersion blender

Method
 

Cook the garlic
  1. Heat the olive oil in a large saucepan and cook the peeled garlic cloves over medium-low heat for 12-15 minutes, stirring occasionally, until soft and golden but not brown.
  2. Add the smoked paprika and cayenne and cook for 1 minute, stirring constantly until fragrant.
Simmer and blend
  1. Add the chicken or vegetable broth and water, bring to a boil, then simmer for 15 minutes to meld the flavors.
  2. Use an immersion blender to blend most of the garlic smooth, leaving a few cloves whole for texture.
  3. Season with salt, pepper, and thyme until balanced and fragrant.
Poach eggs and serve
  1. Poach the eggs directly in the simmering soup for 3-4 minutes, until set to your liking.
  2. Ladle into bowls and serve with toasted bread, a poached egg in the center, and fresh parsley garnish.

Notes

Pro tip: keep the garlic on medium-low and watch closely—golden and soft but not browned gives the smooth, mellow flavor. Refrigerate leftovers in an airtight container up to 3 days; reheat gently (do not hard-boil the eggs again). Freezing is not recommended for the best texture. Dietary swap: use vegetable broth and skip the chicken option to make it vegetarian (still great with the same seasonings).