Name: Garlic Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cup crushed garlic; 2 tablespoons butter; 6 cups water; 1 tablespoon chicken bouillon granules; ¼ cup chopped fresh tomato; 3 eggs, beaten; salt and pepper to taste

Simple yet delicious. Cook garlic slowly to bring out the sweetness (the longer it simmers in the broth the better). I serve a bowl of this with a few grilled skewered shrimp laid over the rim of the bowl and crusty bread as a starter.  Everyone that tastes it will want the recipe.  This recipe is even better if you use a low sodium prepared chicken stock in place of the water and chicken bouillon

Garlic Soup

garlic

butter

water

chicken bouillon granules

tomato

eggs, beaten

salt and pepper

In a large pot over medium heat, cook garlic in butter until brown.  Pour in water and bring to a boil.  Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes.  Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.


I made mine with chicken broth instead of water and bouillon cubes. I also added some fresh spinach right at the end really good.- LNP

I must admit the first time someone suggested I try garlic soup I thought it sounded awful. I tried it a few years ago at a tapas restaurant and though it was delicious I promptly forgot all about it. Recently a coworker brought a huge bag of peeled garlic into work that she was trying to get rid of (after purchasing way too much at Costco!). I brought home about 30 bulbs of peeled garlic not knowing what the heck I was going to do with it - then I remembered garlic soup. Came across this recipe but I used chicken stock instead of bouillon and tossed in all of the extra garlic I had. It was just wonderful. Reminded me exactly of the soup I had tasted at the expensive tapas restaurant....and cooks up in no time!

I really enjoyed this quick garlic soup. By cooking the garlic for a long time the flavor mellows out instead of the strong garlic taste some people expect from garlic soup. I added a small amount of thyme and rosemary to this with pepper and salt and it was fabulous. Thank you!

I made this soup yesterday to help get over the bug that s been plaguing me. It doesn t look appetizing but it s very good (however I wasn t hungry for a 2nd bowl immediately it s more of an appetizer). I used 4 cups chicken broth and 2 cups of vegetable brother (chicken broth shortage). For those who called the soup bland I don t think they prepared the garlic right. If it isn t cut up enough you won t get the flavour out. I crushed then minced the garlic. For those who are wondering cup of garlic is about 2 complete flours of garlic minced (which is the amount I used). So yummy.

This was fab... I make this recipe a lot. You can all ways add your own special ingredents. I used spinach mushrooms more chicken gradules etc. This is really just like egg drop soup.

Delicious soup. I fried the garlic only until golden but the soup was still rich in flavour. Word of advice though do whisk the eggs briskly into the soup and keep whisking until the soup is cloudy otherwise it ends up looking a tad bit... disgusting. And that is a shame because it is a fantastic tasting soup.

wonderful soup maybe next time ill try onion with it thank you!!

This soup is fabulous. I used a large can of good brand chopped tomatoes. I also used a cup of the juice from those and only 5 cups of water. Thanks to TLYONS!

So simple yet sooooo good. It was just what I was looking for. I used a bulb of garlic and some jarred garlic as well. I substituted olive oil for the butter and put in 8 chicken bouillon cubes used some canned diced tomatoes and put in some gnocci about 10 minutes before serving. Sooooo good. Thanks for a great recipe.

Garlic Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Cost: $3.69 /serving

Author : TLYONS

Ingredients

Instructions

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