Where was Lottie from? Judith Jones talks about how her mother hated garlic in onions in her memoir, asking her “Tell me, Judith, do you really like garlic?” and it reminded me of some of my elderly relatives! What is up with that?
Meredith- You bring up a good point. I am afraid it might be classist, as least on the part of my grandmother. I think she thought it was in poor taste (literally poor?) more than responding to the actual flavor. I should do some research here and find out…
Roasted garlic is divine and nothing like its raw sibling. This is a sweet story about your grandma and reminds of a similar one about my father in law. He refused to eat pizza. One day we made lovely roast pumpkin and feta pizzas so I cut them into squares and called it a slice. He not only went back for seconds, he ate the leftovers at breakfast the next day!
This soup sounds awesome… roasted garlic is such a gift! Love the reflection of you in the spoon, that happens to me all of the time. I have some new (but old) brushed spoons and I have disappeared. :)
What a perfect healthful, comforting soup for this time of year. I am so enjoying reading your blog. You have this way of unearthing classic and somewhat forgotten recipes at exactly the moment I would like to be reminded of them. This soup, however, I have never made…but I can tell that it will become a well loved classic.
this is the cuuuutest post. Wonder what Bates and Anna are up to now?? Also, thank you for telling us that the lemon is not optional. I LOVE to know things like this. aaand, i definitely want to make this soup now!
i love garlic soup! so much so that the last time i made a version of this i kept going back for more and ended up with the worst heartburn i have ever experienced. i will be trying this recipe but need to remind myself and others to take it easy and exercise some self control.
I just discovered your website and made this delicious recipe last night. What a treat! I agree that it can be a pleasure to slow down and enjoy the process of preparing food (i.e. peeling endless cloves of garlic), but perhaps its an activity best suited for a lazy sunday afternoon and not on a weeknight with kiddos running around. Regardless, this was a fantastic soup and I’d love to make it again for a nice dinner party. I was lucky enough to have some homemade chicken broth and I think that really brought the dish to life (as well as the lemon!). My only advice to others: don’t forget the very important step that says to COVER BAKING DISH before roasting your garlic! Fortunately my husband bought me a new garlic head. Now lets never speak of it again.
I LOVE garlic. Haven’t tried this yet, but plan to very soon. Tip on the garlic peeling, lay a clove on your cutting board and place the flat of the knife on top of it, hit the flat of the knife with the palm of your hand and the peel will come off extremely easy. Depending on what you are doing with the garlic you can barely hit it just to loosen the skin, if you need it whole or want to micro-plane it, or whack it good to start breaking it down for mincing or just throwing in a pot with something to add flavor. It makes the process so quick and easy.
Just made this for 4 four people. It was quite good with a nice layering of flavor. The garlic flavor is there but is subtle and has layers of the roasted sweetness and more pungent raw. You don’t necessarily have to be a garlic lover to enjoy it as the soup is very light. I was worried because it was flat when i tasted for seasoning. I just trusted to the lemon to brighten it up. Just like the recipe says it makes all the difference and really reveals the different flavors. Recipe makes just enough for an appetizer sized portion for 4 but honestly this isn’t a “meal” soup. Seemed like it took a long time to make but if I roasted the garlic in advance it would probably cut that down. Delicious with some crusty bread! Thanks for the recipe, something i’ll definitely make again
Sounds scrumptous .thku.
garlic is actually a primo antibiotic b/c our bodies dont develop resistance to it.
ive been a bit crook lately hence looking for garlic soup recipe-this one is a doozy,thks.
so important to strenghten immunity.
Im a french onion soup addict so im sure i wont be dissapointed by this.
P.s i found as well on net a white almond-garlic soup recipe. mmm.-love you foodies on net…
I made this soup yesterday! I was hosting a “Midwinter Soup Frenzy” party for a dozen friends, and in addition to a curry lentil soup and a white, bean, kale and sausage soup wanted something fancy and unusual. I put out small china bowls for people to try the garlic soup. Some were intimidated, but all were won over and impressed. I was impressed by how smooth the soup was and how well the garlic mellowed out. I wonder how well it would come out with vegetable stock instead of the chicken? I felt bad for the vegetarians. Thanks!!!!!
This recipe pairs perfectly with the video tutorial on Saveur for how to peel an entire head of garlic in ten seconds. Everyone should look it up and try it out; it’s tremendous fun. I adore this recipe and made it twice within six weeks of finding the recipe.
i’m a garlic *fiend* and this looks beautiful. my ears are always perked for recipes that are easily translatable to turkish ingredients, and this one seems totally doable…guess i know what i’m making tomorrow night!