Soupe d’ail sauvage

Wild garlic has a short season – about six weeks at the most – starting in early spring. You will find it in woodlands and alongside streams or canals, but if you can’t go looking for it yourself, try your local farmers’ markets. The smell is strong and distinctly garlicky, and the leaves look rather like spinach, only paler, and it is this combination that makes this a wonderfully tasty soup. The white flowers are also great in salads. When wild garlic is not in season, you can make this s