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French Garlic Soup.

April 26, 2011

This is not a meal to eat before meeting people as it is basically pure garlic and the rich flavour takes a long while to dissipate. But it is a very good meal to eat with people as a starter or a main, as long as everyone has had it then it is all fine and no one will notice the overpowering scent! For this I used really really huge bulbs of Smoked Garlic from the greengrocers, probably about 2-3 times the size of the ones they sell in the supermarket. Fresh Garlic works just as well, but Smoked adds an extra special flavour if you can get your hands on it. If you do everything up to step 2, except for mixing in the Stock/Water, and then add a little more Oil, put it in a jar and then add a thin layer of oil over the top, you have Garlic Paste which will keep just fine for several weeks in the fridge and can be used for time-saving when you cook other meals.

– Recipe –

One large head of Garlic per guest, I used absolutely huge Smoked Garlic here, maybe triple the size of supermarket Garlic

Olive Oil

2 tablespoons Flour per large head of Garlic

2 tablespoons Butter or Oil per large head of Garlic

Water or Chicken Stock


Thin Spaghetti, Noodles or Pastas (Macaroni works)

  1. Chop the Garlic in half transversely, but do not remove any of the skin, rub a little Olive Oil over a roasting tray. Roast at gas mark 4 (350F 180C) for one hour. The Garlic will be nicely browned and will very easily fall out of its skin, any bits that don’t can be scooped with a teaspoon.
  2. Place in a pan on a low heat with the Flour and Butter/Oil. Mash it all until you have a smooth and fine paste with no lumps. Begin to mix in the Water/Stock a little at a time so it mixes thoroughly and add till you have the desired consistency.
  3. Turn the heat up, add the Thyme and simmer for 15 minutes or so. Add the Noodles/Pasta, cook till just done, season with Salt/Pepper and then serve with good Bread!


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