Skorthózoumi (Greek Garlic Soup)

READY IN: 50mins
Recipe by Mia in Germany

This is a spicy garlic soup from Greece which typically is made during the winter months. Submitted for ZWT 6. If you don't care for too much garlic, only use 2 cloves :)

Top Review by Lazarus

This was a nice winter soup. I especially enjoyed the chewy fragments of feta. I also added a bulb of garlic, rather than 3 cloves (we LOOOVE garlic!) and I think next time I would roast them first. I was unable to locate arugula (poor herb selection at our grocery store), so had to leave it out, which makes me sad. I always try to stick to the recipe the first time. I served it with a loaf of fresh baked bread. Thanks for a very interesting soup, Mia. Made for PAC Fall 2012

Ingredients Nutrition


  1. Place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes.
  2. Using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese.
  3. Mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly.
  4. Slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes.
  5. Remove the soup from the stove.
  6. Beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly.
  7. Slowly pour the egg mixture into the soup, stirring constantly.
  8. Add salt to taste and serve with arugula and crisp bread.

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