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Garlic Soup

An easy and delicious garlic soup recipe that you thicken using bread. It has a smooth, creamy, and rich flavor.


45 m  3 servings  80 cals 

For Soup:

1l chicken stock 2 bay leaf 15 cloves garlic, peeled, chopped  1/2 tbsp thyme leaves 1 cup cubed-bread, crusts trimmed 35 ml 35% cream 2 small Stem Rosemary  salt, pepper TT 


For Garnish:

1tbsp olive oil crispy fried rosemary 4 slices ciabatta  2 tbsp grated gruyere cheese  1 tbsp fresh rosemary, chopped salt, pepper TT 



Bring chicken stock to a boil. Add bay leaf, thyme, chopped garlic, and rosemary in the pot. Return to a boil then lower the heat. Simmer until the garlic is tender, about 30 minutes. 


Add the bread and cream, return to a simmer stir and cook for 5 more minutes. Remove bay leaf and blitz the soup in a blender. Pass through a strainer. Season to taste. 


Garlic Soup


Sprinkle one side of the ciabatta with some of the cheese and chopped fresh rosemary, season then uses the broiler until crisp and golden. Place the crostini inside of the bowl. Pour the soup around the crostini, drizzle with olive oil, sprinkle with crispy rosemary and serve warm.



Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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