New season garlic soup with poilâne toast

Soupe à l’ail et pain poilâne

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

New season garlic has a beautiful pinky-purple colour with a green stem. The flavour and aroma is so clean and fresh it always reminds me of spring and makes my heart beat with the thought of warm summer days, filling markets with seasonal produce.


  • 2 new season garlic bulbs
  • 175 ml (6 fl oz) olive oil


Crush, peel and chop the garlic and place in a saucepan with a little of the oil and all the bacon and potato. Sauté gently over a low heat for 8 minutes, without browning.

Add the stock, herbs and seasoning, bring to the boil and simmer for 30 minutes. Remove the herbs and add the remaining oil. Blend rapidly with a hand-held electric blender until smooth and emulsified. Check the seas