By NcMysteryShopper on January 08, 2006
Photo by NcMysteryShopper
Photo by NcMysteryShopper
"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!"
Serving Size: 1 (183 g)
Servings Per Recipe: 6
"***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."
"This soup is SOOO good! The whole family likes it, even my husband who doesn't like garlic and the kids! Thanks for such a great recipe"
"Really yummy. I even did the broth as recommended (which I don't think I'll do again for time's sake.) I felt like the croutes really made it extraordinary. I plan to make this again sometime."
"This is the best soup to ever come out of my kitchen; it has turned into a mealtime staple. To make it a bit healthier I add chopped veggies (usually 2 red peppers and a head of broccoli) at the same time as the orzo. I also don't add the croutes and top the bowl with asiago cheese. Delicious!!"
"Update: My dd woke up today sick with the stomach flu. :( Miraculous! This really made her feel better fast! OF course being the darlin' all offspring are when they do not feel well, she was soooo agreeable. hehee She would not eat or drink a thing so being the GOOD MAMA that I am, I threatened her with serious bodily harm! (jk- lol) All I had to say was - This is Cheryl's amazing feel better remedy and she happily complied! Thanks for making her feel better fast Cheryl! ........ old review.... Wow! This is one AMAZING soup! SO NOT salty at all! Made this using recipe #150683 which made this so yummy! Did not use the mushrooms, did use Monterey Jack cheese, V-8 and orzo pasta. I love this soup. This would be so good frozen in batches and stored in the freezer for those 'days after 'PUI'ing in Beverage Tag. Definitely cures what ails you and works really amazing on hangovers! The unctious egg yold enrichment really does the trick too! Firms up the soup and makes it eat like a meal without being heavy on a stomach that may be sensitive. This is NOW MY go to soup for any malady! Thank you Cheryl! You ROCK!"
"I've been making this for years!!! Excellent soup!!It came out of a cookbook by Crescent Dragonwagon called Bread and Soup?? Her other soups, stews and gumbo are fabulous. Thanks for reminding me of this!!"
"It was okay, it was pretty salty for my taste though!"
"This soup is aptly named. I grow my own garlic and this fall I was itching to use it in a soup. The description is pretty long and spot on...I think I added too much cheese to the croutes and the soup got really thick but it was delicious and RICH!"
"Very very good, very very easy. I didn't make the stock from scratch but I used a very good well flavored stock. I made this exactly how advised otherwise. You can live on this soup, I love it, and everyone else that has tried it at least likes it! The only suggestion I would make is to be carefull to not make it too salty. I used a little less stock in my broth since the garlic and V8 add more salt. Thank you for a recipe I will keep around forever! "
"WOW! What a finale to ncmysteryshopper's garlic trilogy! Sitting down to eat this scrumptious soup made with her Ultimate Browned Vegetable Stock Recipe #150683 and served with her Garlic Bread Croûtes Recipe #150700. I could live on this! It was just sensational! I made it (exactly as advised) with V8 juice, orzo, some wonderful orange-yolked free range eggs and parsley. But I was one cup short of the Ultimate Browned Vegetable Stock Recipe, so if you are making this DO double the stock recipe. Fortunately, I had some of my own also very flavoursome stock to use for the extra cup. If you are a garlic lover, I really cannot recommend this soup highly enough. A must-try 5+++++ recipe, that I’ll be making again - often. Thank you so much, Cheryl, for sharing these three wonderful recipes."