Yes, we're big fans of garlic soup. We've tried it and keep having it in lots of styles and versions. Here we tried it in a classic French way, with whole cloves, served with fresh yogurt and mint leaves and fresh oven-baked herb butter baguette. Very delicately flavored, very light, doesn't leave any garlic breath behind, keeps the cold away.. what more could one ask for :) ?
Adapted from "Ma boitte de recettes" via Cătălina.
Other garlic soups I'd recommend:
Czech garlic soup with chorizo and mustard (the way they do it in Prague).
Last year: Pear salad with walnuts and Gorgonzola (American).
Two years ago: Kedgeree (Anglo-Indian or Scottish).
Three years ago: Tapenade (olive paste) bread rolls.
Four years ago: Tabbouleh (Lebanese and generally Middle Eastern bulgur wheat salad) (vegan) and Simple wellness salad with endives, feta, clementines and pumpkin seeds.
Ingredients (serves 4):
- 2 garlic heads
- 2 tablespoons olive oil
- 1,5 liters vegetable stock
- 1,5 tablespoons sweet paprika
- 1 handful fresh mint
- 150-200 g simple yogurt for serving
Get the garlic and prepare for a delicious experience :)
Heat the olive oil in a soup pot and place the peeled cloves in it:
Let them fry for 4-5 minutes, stirring once in a while, until they look golden all over. Start heating the soup stock separately. Add the paprika to the cloves:
Stir and cook for 2-3 more minutes, then pour the stock on top. Bring to a boil and let it simmer for about 5 minutes. Season with salt and pepper to taste. Transfer to serving bowls. Chop up the fresh mint:
Let everyone add a dollop of yogurt and a good serving of mint to his/her own bowl:
P.S: If you would like to serve with the herb butter baguette like we did, you can find the instructions in our post about the onion-tamarind soup. :)