Garlic Lime Soup

"I think this is from a Gilroy Garlic's a light, simple, wonderful starter that I serve in mugs before dinner. It's also our cure-all for winter colds. Since it is so simple, the quality of the chicken stock is crucial. I usually add way more garlic and cilantro than the recipe calls for, but heck, when EVERYONE is eating garlic, who cares?"
photo by Mme M photo by Mme M
photo by Mme M
Ready In:


  • 1 quart good chicken stock
  • 12 cup sliced garlic clove (not TOO thin)
  • 3 tablespoons olive oil
  • 12 cup lime juice
  • 12 cup finely chopped cilantro (or chopped green onions if you are a cilantro-phobe)


  • Saute garlic in oil SLOWLY til very soft and golden.
  • Add broth, bring to a simmer, add lime juice and cilantro.
  • Garnish with a few whole cilantro leaves.
  • Obviously this can be played with--I've tossed in chopped avocado, crushed tortilla chips, chopped tomato, etc. But the basic simplicity is its beauty.

Questions & Replies

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  1. bluemoon downunder
    I don't imagine you'll be reading this review unless you LOVE garlic. It really is a must-try recipe for garlic lovers. I took DeeCook's instruction in step 4 as permission to add another of my favourite ingredients: 2 cups of fresh baby spinach leaves, which I added in the last 1-2 minutes of cooking. And I used a home-made chicken stock. We also loved the lime juice in this. A wonderful soup, DeeCooks! We loved it, so I'll be making it often. Thanks so much for sharing it! Made for 1-2-3 Hit Wonders 2008.
  2. woodland hues
    A cup of this is indeed sufficient and satisfying - the flavours of garlic, cilantro and lime are intense! Used cilantro paste (1/4 cup) instead of fresh leaves, and added one tomato chopped. This doesn't take long, what a speedy lunch along with some biscuits and melted cheese. Thanks!
  3. Mme M
    I love garlic soup, and this is a nice one, freshened by lime juice. I didn't have cilantro for a week, so, in the end I used green onions. The soup is really good with spring onions, though I am sure with cilantro it would be divine, especially with a bit of chopped tomato and some tortilla strips!


If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored. My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up. My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!! <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Annacia's banner for Zaar Tag">
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