Prep 0 mins
Cook 1 hr
This is my favorite garlic soup of all. It is wonderful and each bite is as memorable as the first. This garlic soup differs from the ordinary garlic soup as it is hearty but also elegant. It is the kind of soup a person craves when recovering from a cold or a broken heart. It has cured a number of hangovers over the years although scrawled above the recipe I have written “Do not attempt to make with a really really bad hangover!!!!” – and I heed that warning, so plan ahead (I am pretty sure it means not to make it with a real bad hangover if you have to also make the stock). The combination of garlic, herbs and cloves is magic; the tomato juice adds zip and the unctuous egg yolk enrichment is balanced by the pasta’s pleasant, soothing note. This will cure whatever ails you….For an even heartier entrée; place a poached egg on each croûte before ladling the soup over it. Wonderful! This soup is best when made with my Browned Vegetable Stock recipe (#150683), you could use other stock, but it would be a real shame…. a real shame…. so heighten your experience and make the stock as well… you won’t be sorry. For a fine-but-not-fussy meal you’ll be proud to set before anyone, try this soup with THE Salad (“the” Salad The Salad) … because you can never have too much garlic! LOL! Finish with a fruity dessert like a really good baked apple made with brown sugar and served with gingerbread and a dollop of yogurt….. yummy!
- 2 large heads of garlic, separated into cloves, unpeeled
- 1419.54 ml browned vegetable stock (I use Ultimate Browned Vegetable Stock Recipe #150683) or 1419.54 ml any well-flavored chicken stock or 1419.54 ml well-flavored vegetable stock
- 3 whole cloves
- 2.46 ml dried sage
- 2.46 ml dried leaf thyme
- 3 sprig parsley
- pepper, to taste
- 473.18 ml tomato juice (I only use low sodium V8) or 473.18 ml v 8 vegetable juice (I only use low sodium V8)
- 177.44 ml uncooked orzo pasta or 177.44 ml alphabet pasta or 177.44 ml other small shell pasta
- 3 egg yolks
- 6-8 garlic bread, croutes (I use Garlic Bread Croutes Garlic Bread Croûtes)
- 113.39-170.09 g sharp cheddar cheese (or a combination of cheddar & Monterey) or 113.39-170.09 g monterey jack cheese, shredded (or a combination of cheddar & Monterey)
- finely minced fresh parsley or cilantro, for garnish
- 1 ripe avocado, pitted, peeled and sliced, for garnish (optional)
- In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
- Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done – 5 minutes for alphabets and 8-10 minutes for the larger shapes.
- Meanwhile beat the egg yolks in a small bowl.
- Put a croûte in each soup bowl and top with a handful of grated cheese.
- When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!
***update: I really have made this soup from the veggie stock to the croutes again and again. My family loves this soup and my friends say my house smells like heaven when I'm making it. This has become a cool weather standard in our home.
I made the veggie stock, the croutes and the soup. I will make it again and again. It went together easily and was so comforting and wonderful. Everyone in the family enjoyed this treat on New Year's Day and we are looking forward to having it again.
This recipe comes together nicely and is pretty tasty. It tastes more of tomato pasta and the garlic flavor is very subtle, despite the 2 heads of garlic in it. I think 3 heads might be better. I made it easier by using Garlic Texas Toast for my croutes. My bf really enjoyed this and it's one I'll try to make again especially during these colder months. Thanks for posting.
Sorry we did not like your soup once we added the beaten egg. I had made the special stock also. We liked the flavor till we added the Beaten egg.