Garlic Soup with Sage and Ham Butter

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

When I put garlic soup on the menu at Stars, nothing prepared me for its enormous success. I attribute its continued popularity to its mildness, the result of using cooked garlic. For a garnish I stuffed little profiteroles with a butter made from chopped fresh sage and country ham. In this recipe, I use the same butter, which melts out over the surface of the soup and provides tantalizing bits of flavor as you eat the soup.