Italian Garlic Soup

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A lovely warming dish for a cold autumn night, especially if your sinuses could do with some help, is garlic soup. Yes, it has cream and butter and cheese in it, but you can always tell yourself that the health benefits of garlic make it alright.


I have stolen this recipe from here, but have made a couple of very minor modifications to make things easier. This is very similar to the Silesian Garlic Soup my Grandmother would have made, the major difference being that in the Silesian recipe, raw garlic is added to hot water and served immediately, making the pungency a little more intense. The Italian version, while still fragrant, is gentler and recommended if you intend to be around people the following day.

Garlic Soup

Ingredients:

20 Cloves of Garlic - peeled
4 large Sage leaves
Handful Fresh Basil
2 pinches of Ground Cloves
50g of Grated Grana Padano Cheese (can be substituted with Grated Parmesan Cheese)
8 slices of Bread
4 tbsp extra virgin olive oil
4 tbsp unsalted butter
1/2 cup heavy whipping cream
Salt and Pepper

In a large pot, bring 8 1/2 cups of water with peeled garlic, Sage, Basil, Cloves and Salt and Papper to the boil.

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Once water has begun to boil, cover with lid, lower the heat to low and cook for 20 minutes. Near the end of the 20 minutes cooking time, sprinkle your bread slices with grated cheese and drizzle with the olive oil.

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Add the bread to the pot.

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Liquidise with a hand blender. Add the butter and cream and stir together.

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Garnish with extra grated cheese if desired and serve.

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