The Best Garlic Soup Recipe (Rich, Comforting & Surprisingly Delicate)

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6 | Calories: 210 kcal per serving

Garlic soup sounds intense. It is not. When garlic is simmered gently, it loses its sharp bite and turns sweet, mellow, and deeply comforting. This is the kind of soup that warms you from the inside out.

This is Spanish-style sopa de ajo. It is simple, traditional, and absolutely delicious. The garlic becomes soft and creamy, the bread thickens the broth, and the whole thing comes together into something that feels both rustic and elegant at the same time.

If you love garlic, this soup will become one of your favourites. If you think you do not love garlic, this soup might change your mind.

Why You Will Love This Recipe

Garlic soup is one of those under-the-radar recipes that deserves way more attention. Here is what makes this one special.

The garlic is surprisingly mild. When you cook a whole head of garlic gently, it becomes sweet and buttery instead of sharp and pungent. This soup is rich and flavourful without being overpowering.

It is incredibly comforting. This is the kind of soup you make when you are feeling run down or need something warm and soothing. It is nourishing in the best possible way.

It is simple and rustic. No fancy techniques, no expensive ingredients. Just garlic, broth, bread, and a few pantry staples. That is all it takes.

It is traditionally known as a cold remedy. Garlic has natural immune-boosting properties, and this soup has been used for generations as a home remedy for colds and flu. Whether it works or not, it definitely makes you feel better.

It is ready in forty minutes. From start to finish, you can have a pot of this on the table in less than an hour. Perfect for weeknight dinners.

Ingredients

• 2 whole heads of garlic (about 20–24 cloves), peeled and thinly sliced
• ¼ cup (60ml) extra virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin (optional)
• 6 cups (1.4L) chicken broth or vegetable broth
• 4 slices day-old crusty bread, torn into pieces
• 2 bay leaves
• 4 large eggs
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Extra olive oil (for drizzling)

Equipment Needed

• Large pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle
• Bowls for serving

Instructions

Step 1: Peel all the garlic cloves and slice them thinly. It seems like a lot of garlic, and it is, but trust the process. The flavour mellows beautifully as it cooks.

Step 2: Heat the olive oil in a large pot over medium-low heat. Add the sliced garlic. Cook gently for 8–10 minutes, stirring frequently, until the garlic is soft and fragrant but not browned. Do not let it burn or it will turn bitter.

Step 3: Add the smoked paprika and cumin if using. Stir for about 30 seconds until the spices are fragrant.

Step 4: Pour in the chicken broth. Add the torn bread pieces and bay leaves. Stir everything together.

Step 5: Bring the soup to a gentle simmer. Reduce the heat to low and let it cook for 15–20 minutes. The bread will break down and thicken the soup naturally.

Step 6: Taste the soup and season with salt and black pepper. Remember that the eggs will add richness, so do not over-salt at this stage.

Step 7: Crack the eggs directly into the soup, one at a time, spacing them out evenly. Let them poach gently in the broth for 3–4 minutes until the whites are set but the yolks are still runny.

Step 8: Remove the bay leaves. Ladle the soup into bowls, making sure each bowl gets an egg. Garnish with fresh parsley and a drizzle of olive oil. Serve immediately.

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Substitutes & Swaps

Garlic: There is no real substitute here. This is garlic soup. You need the garlic. If you only have one head, use it and reduce the broth slightly, but two heads is ideal.

Chicken broth: Vegetable broth makes this vegetarian. Beef broth also works if you prefer a richer, deeper flavour. Low-sodium broth is recommended so you can control the salt.

Day-old bread: Use any crusty white bread like sourdough, ciabatta, or a baguette. Fresh bread works too but day-old bread absorbs the broth better. Avoid soft sandwich bread — it will turn to mush.

Eggs: Leave them out if you prefer. The soup is still delicious without them, just less rich. You can also scramble the eggs and stir them in instead of poaching them.

Smoked paprika: Regular sweet paprika works fine. The smoked version adds a deeper, more complex flavour, but it is not essential.

Variations

Spanish Garlic Soup with Sherry: Add ¼ cup of dry sherry along with the broth. It adds a subtle sweetness and depth that is absolutely gorgeous.

Creamy Garlic Soup: Stir in ½ cup of heavy cream or crème fraîche at the end before adding the eggs. Richer and more indulgent.

Garlic and Potato Soup: Add 2 diced potatoes along with the broth. Simmer until the potatoes are tender. Makes the soup heartier and more filling.

Roasted Garlic Soup: Roast the garlic heads whole in the oven at 400°F (200°C) for 30 minutes, then squeeze out the soft cloves and add them to the soup. Deeper, sweeter flavour.

Garlic Soup with Chorizo: Add sliced Spanish chorizo along with the garlic. The chorizo releases its oils and spices into the soup. Incredibly flavourful.

Tips & Tricks

Cook the garlic gently. This is the most important step. Low and slow is the way to go. If you rush it and the garlic browns or burns, the soup will be bitter and harsh.

Use good quality olive oil. You are using it twice — for cooking the garlic and for drizzling at the end. A decent extra virgin olive oil makes a noticeable difference.

Do not skip the day-old bread. The bread thickens the soup and gives it body. Without it, the soup will be too thin and brothy.

Poach the eggs gently. Keep the heat low when you add the eggs. A rolling boil will break them up. You want gentle, barely bubbling poaching liquid.

Serve it immediately. This soup is best eaten fresh. The eggs continue to cook in the hot broth, so if it sits too long, the yolks will firm up.

Make it ahead without the eggs. You can make the soup base up to 2 days in advance. Store it in the fridge and reheat it gently. Add the eggs fresh when you are ready to serve.

Adjust the garlic to your taste. Two heads is traditional, but if you are nervous, start with one and add more next time if you want a stronger flavour.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	210 kcal
Total Fat	13g
Saturated Fat	3g
Carbohydrates	15g
Fibre	2g
Sugars	2g
Protein	9g
Sodium	720mg

Nutrition is approximate and based on 1 serving. Calculated using chicken broth, olive oil, crusty bread, and one poached egg per serving.

Frequently Asked Questions (FAQs)

Does garlic soup really help with colds? Garlic has natural antimicrobial and immune-boosting properties. Whether or not it actually shortens a cold is debatable, but a hot bowl of this soup will definitely make you feel better when you are under the weather.

Why does my garlic soup taste bitter? The garlic was cooked too quickly or at too high a heat and burned. Garlic turns bitter when it browns. Always cook it gently over low heat until it is soft and sweet.

Can I make this without eggs? Yes. The eggs add richness and protein, but the soup is still delicious without them. You can also top it with a fried egg instead of poaching them in the broth.

What type of bread should I use? Any crusty white bread works. Sourdough, ciabatta, French bread, or a baguette are all great. Avoid soft sandwich bread — it will disintegrate into mush instead of thickening the soup.

Can I freeze garlic soup? The soup base freezes well for up to 2 months. Do not add the eggs before freezing. Thaw in the fridge overnight and reheat gently on the stove. Add fresh eggs when serving.

How do I peel garlic quickly? Smash the cloves with the flat side of a knife. The skins will slip right off. You can also shake the cloves in a sealed jar for 30 seconds — the skins will separate on their own.

Can I use garlic powder instead of fresh garlic? No. This is garlic soup. The whole point is the sweet, mellow flavour of slowly cooked fresh garlic. Garlic powder will not give you the same result.

The Bowl That Heals Everything

Some soups are just food. This one feels like medicine. Not in a bad way — in the way that makes you feel cared for, warm, and slightly invincible. It is the kind of soup that fixes bad days and chases away winter.