Whole Roasted Garlic

"adapted from the Joy of Cooking. I love roasted garlic and this recipe uses chicken or vegetable stock as options for roasting it (this way, you don't have to ingest all that oil). Use French bread (for serving)...but I like to eat this plain. I have also used this on top of pizza with white sauce. You can also serve with olives and goat cheese or other soft white cheese...perfect for entertaining. YUM!"
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by -Sylvie- photo by -Sylvie-
Ready In:
1hr 5mins
4 heads of garlic


  • 4 heads garlic
  • 2 -3 2 -3 cups chicken stock (use what you need to come 1/3 up the side of the heads) or 2 -3 cups vegetable stock (use what you need to come 1/3 up the side of the heads)
  • 2 2 tablespoons chicken stock (if you wish to make this healthier) or 2 tablespoons vegetable stock (if you wish to make this healthier)
  • 1 sprig fresh thyme, for placing on top of garlic heads (optional)
  • French bread (for serving)


  • Preheat oven to 325 degrees.
  • Cut top third off garlic heads.
  • Place cloves in 8x8 baking dish and add stock or water up to 1/3 up the sides of the heads.
  • Drizzle 2 tbsp olive oil or stock or water over heads.
  • Put thyme on top of each head.
  • Cover with aluminum foil and bake till garlic is tender and soft, around an hour.
  • Serve hot or at room temperature.

Questions & Replies

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  1. Awesome! I served over crackers and cream cheese and everyone loved it! You can cut in half and use both sides!! ;)
  2. Simply Wonderful! I only had two heads of garlic but it satisfied six people! I buttered and toasted french bread slices to spread it on. The taste was so mild and lovely! This is definately a keeper!!
  3. I used low sodium chicken broth to roast an entire 9x13 pan of garlic heads into this wonderfully mellow and rich delight. Yum!!! My kitchen smelled amazing while it was cooking, and I couldn't wait to smear a warm clove on a chunk of crusty bread. Thanks for posting.
  4. This is a great recipe! I'm trying to cut down the oil in my cooking and thought I'd have to deny myself of roasted garlic until I came across this. It works and tastes great. I used chicken stock, sprinkeled a tiny little bit of oil over the top and enjoyed the outcome on a crusty french bread stick! Yummy. I didn't have any sprigs of tyme so I had to leave them out this time, but next time I'll try and see if they add some extra taste. Thank you so much for sharing!


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