Few dishes wrap you in warmth like garlic soup. It’s earthy, aromatic, and surprisingly elegant, made with nothing more than humble pantry staples and a little love. Across Europe and beyond, garlic soup has long been a go-to remedy for colds, hangovers, or just dreary days. But this isn’t just medicinal—it’s crave-worthy. With roasted garlic, tender potatoes, and herbs simmered in rich broth, this garlic soup brings a soul-soothing, restaurant-worthy flavor straight to your kitchen. Whether you’re new to homemade soups or just need a quick comfort fix, this recipe makes garlic shine in the most delicious way.
Why You’ll Love This Garlic Soup
You’ll fall head over heels for this garlic soup—and not just because it smells amazing while simmering. Here’s why:
- Layered flavor: Roasted and sautéed garlic creates sweet, savory depth.
- Beginner-friendly: Clear steps and minimal ingredients make it foolproof.
- Naturally gluten-free and adaptable: Perfect for varied dietary needs.
- Budget-conscious: Made from garlic, broth, and potatoes—simple and inexpensive.
Plus, the aroma alone is enough to make you feel like a pro chef.
The Story Behind Garlic Soup
Garlic soup is more than just a cozy bowl—it’s a dish steeped in history. Here are a few cultural tidbits:
- Spanish Sopa de Ajo: Traditionally thickened with bread and finished with egg.
- French Influence: Their version uses white wine, herbs, and velvety texture.
- Folk medicine: Garlic’s health perks made this soup a healing staple in many cultures.
- Everyday staple: Across Europe, garlic soup was known as a way to stretch ingredients while feeding the soul.
Garlic soup has evolved through centuries, but its roots in comfort never change.
Key Ingredients in Garlic Soup
- Hardneck garlic: The star. Roasting half and sautéing the rest adds sweet, deep flavor and aroma.
- Shallot: Adds a soft, onion-like richness that blends beautifully with garlic.
- Extra virgin olive oil: Used for both roasting and sautéing—adds richness and carries flavor.
- Russet potatoes: These give the soup body and a creamy texture when blended.
- Rich broth (chicken or vegetable): The flavorful liquid base that ties everything together.
- White wine: Adds acidity and complexity to balance the boldness of the garlic.
- Fresh thyme and parsley: Tied into a bouquet garni, these herbs infuse subtle depth into the soup.
How to Make Garlic Soup (Step-by-Step Guide)
- Roast the garlic
Preheat oven to 400°F. Trim the root end off one head of garlic and place the cloves (cut side down) in a small ramekin. Drizzle with 1 tbsp olive oil and a pinch of sea salt. Cover with foil and roast for 15 minutes, until soft but not browned. Let cool and squeeze cloves from skins. Reserve both cloves and infused oil. - Sauté the aromatics
Smash and peel the second head of garlic. In a pot, warm 1 tbsp olive oil over medium heat. Add garlic, sliced shallots, chili flakes, sea salt, and pepper. Sauté for 2–3 minutes, then lower heat, cover, and let cook gently for 20 minutes until soft and fragrant. - Deglaze and simmer
Turn heat back to medium. Add white wine to the pot, scraping up any flavorful bits. Pour in 3 cups broth, followed by cubed potatoes, the roasted garlic and its oil, and the tied bundle of thyme and parsley. Add remaining sea salt. - Simmer until tender
Bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 15 minutes or until potatoes are fork-tender. - Blend and adjust
Remove the herbs. Carefully blend the soup until silky. Return to the pot and stir in additional broth (up to 2 cups) to reach your desired consistency. - Taste and serve
Season with more salt, pepper, and a splash of white wine if desired. Ladle into bowls and garnish with chopped parsley and thyme.
Garlic Soup Tips and Twists
Want to make your garlic soup even better? Try these tips and variations:
Tips:
- Use hardneck garlic for the boldest flavor.
- Don’t brown the roasted garlic—it should be soft and pale for a mellow flavor.
- Cover the pot while sautéing to trap steam and gently soften the garlic.
- Always taste before serving—adjust broth, salt, or wine to balance.
- Blend carefully in batches if you don’t have an immersion blender.
Variations:
- Creamy finish: Add a splash of cream or coconut milk after blending.
- Vegan version: Stick with vegetable broth and skip wine if needed.
- Spicy twist: Add more chili flakes or a pinch of cayenne for heat.
Storage, Reheating, and Make-Ahead Tips
Storage:
Cool completely, then refrigerate in a sealed container for up to 4 days.
Reheating:
Gently reheat on the stovetop, stirring often. Add a splash of broth or water if it thickens.
Make-Ahead:
Roast the garlic and prep the aromatics a day ahead. Store everything covered in the fridge, then just blend and serve when ready.
What to Serve with Garlic Soup
This garlic soup shines solo, but it’s even better with a few simple pairings:
- Grilled bread: Rustic and crusty is best—dip and savor!
- Avocado toast with egg: Try our Simple Avocado Toast for a satisfying contrast.
- Hearty salad: A cucumber-tomato salad or creamy cucumber salad balances the richness.
- Chicken wrap: Pair with a grilled chicken wrap for a filling meal.
- Fresh herbs & olive oil drizzle: Finish your bowl with parsley, thyme, and a swirl of good olive oil.
FAQ
Can I make this garlic soup vegan?
Yes! Just use vegetable broth and skip the white wine if desired.
What’s the best garlic to use?
Hardneck garlic has bigger cloves and bolder flavor, ideal for this soup.
Can I freeze it?
Definitely. Cool fully, freeze in airtight containers for up to 2 months.
How do I thin it if it’s too thick?
Add extra broth or water when reheating. Start with 1/4 cup and adjust.
Is it too strong for kids?
Not at all—the roasting makes the garlic sweet and mellow, great for all ages.
Enjoy Your Garlic Soup
This garlic soup is proof that simplicity can be stunning. With rich broth, mellow garlic, and herb-infused warmth, it’s a bowl of comfort you’ll want on repeat. Whether you’re cooking for one or feeding the family, it’s quick, nourishing, and easy to make ahead. Even better? The flavor deepens overnight. So make extra—you’ll thank yourself tomorrow. Warm, inviting, and full of love—your garlic soup is ready to shine.
Explore More Recipes That Pair Perfectly with Garlic Soup
Craving more comforting, flavor-packed meals? Check these out:
- Our Carbone Spicy Rigatoni brings Italian heat to your table.
- Cozy up with Cheesy Hamburger Potato Soup for another easy, hearty soup night.
- For a sweet touch after your garlicky meal, try this Blueberry Bread Pudding.
- Keep the comfort coming with a Chicken Alfredo Lasagna—creamy and filling.
- Or go lighter with Grilled Vegetables as a healthy, flavorful side.
Garlic Soup with Potatoes and Herbs
Ingredients
For the Roasted Garlic:
- 1 head hardneck garlic 12–15 cloves
- 1 tbsp extra virgin olive oil
- Pinch of sea salt
For the Soup Base:
- 1 tbsp extra virgin olive oil
- 1 head hardneck garlic smashed and peeled
- 1 large shallot sliced
- 1/4 tsp chili pepper flakes
- 1/2 tsp sea salt divided
- Black pepper to taste
- 1 tbsp white wine
- 4 –5 cups rich chicken or vegetable broth
- 2 medium russet potatoes peeled and cubed
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
Instructions
- Preheat oven to 400°F. Trim the root end off one head of garlic and place in a ramekin with 1 tbsp olive oil and a pinch of sea salt. Cover with foil and roast for 15 minutes. Cool and squeeze cloves from skins.
- In a pot, heat 1 tbsp olive oil over medium heat. Add smashed garlic cloves, sliced shallot, chili flakes, sea salt, and pepper. Sauté for 3 minutes.
- Cover and reduce heat to low. Cook for 20 minutes until soft and fragrant.
- Increase heat to medium, add white wine, and deglaze. Pour in 3 cups broth, potatoes, roasted garlic and oil, and tied thyme and parsley.
- Bring to a boil, then simmer for 15 minutes until potatoes are tender.
- Remove herbs and blend until smooth. Add 1–2 cups more broth to reach desired consistency.
- Season with more salt, black pepper, and a splash of wine if needed.
- Serve hot, topped with fresh thyme and parsley.
Notes
Calories: ~220 per serving
Protein: 4g
Carbohydrates: 28g
Fat: 10g
Fiber: 3g
Sugar: 2g
Sodium: 580mg