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Garlic Soup

Garlic soup with deeply roasted, silky golden broth and blended garlic for a smooth, comforting texture. Poached eggs and toasted crusty bread finish each bowl with a rich, classic main-dish feel.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Garlic Soup Base
  • 2 whole heads garlic Peeled cloves, about 20-24 cloves total
  • 4 cup chicken or vegetable broth Use chicken for richer flavor or vegetable for a lighter option
  • 2 cup water Added to thin and mellow the broth
  • 3 tbsp olive oil For gently cooking garlic until soft and golden
  • 1 tbsp fresh thyme leaves Leaves only
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne Adjust to taste
  • 0.5 salt and pepper To taste
  • 4 slice crusty bread Toasted for serving
  • 4 eggs Poached directly in the simmering soup
  • 1 fresh parsley For garnish

Equipment

  • 1 large saucepan
  • 1 immersion blender

Method
 

Roast-Gently Cook the Garlic
  1. Heat 3 tablespoons olive oil in a large saucepan and gently cook the peeled garlic cloves over medium-low heat for 12-15 minutes until soft and golden but not brown.
  2. Add smoked paprika and cayenne and cook for 1 minute to bloom the spices.
Simmer the Broth
  1. Add chicken or vegetable broth and water, then bring to a boil and simmer for 15 minutes.
  2. Use an immersion blender to blend most of the garlic smooth, leaving a few cloves whole for texture.
Season and Poach Eggs
  1. Season the soup with salt, pepper, and fresh thyme leaves.
  2. Poach eggs directly in the simmering soup for 3-4 minutes, keeping the simmer gentle.
Serve
  1. Serve the soup with toasted crusty bread, a poached egg in the center, and fresh parsley for garnish.

Notes

For the silkiest texture, blend most of the garlic right after simmering so it emulsifies into the broth; keep a few whole cloves for a little bite. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently (avoid a hard boil). Freezing is not recommended because the poached eggs can become grainy when thawed. If you want a vegetarian version, use vegetable broth and poach the eggs separately (optional) to keep the soup egg-free for an easy plant-forward adaptation.