Glazed Garlic

Ail Glacé

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THESE TENDER, glazed garlic cloves are gently boiled in beef or chicken stock. The flavor, though obviously garlic, is much milder than you might expect. They are ideal for serving with roast leg of lamb and are also good served with roast chicken or sautéed rabbit.

The glazed garlic can be prepared in advance and reheated in several additional tablespoons of stock. Make sure you boil the additional stock so that it, too, thickens to glaze the garlic.


  • 3 medium to large heads of garlic, split into cloves and peeled
  • 1 cup beef stock or chicken stock, homemade or canned (see chart)


    1. Trim the root ends from the peeled garlic cloves and place the cloves in a small, heavy saucepan. Pour in just enough stock to cover them.
    2. Bring the stock to a boil. Reduce the heat to medium and boil gently until all the moisture from the stock evaporates, about 20 minutes. Toss the garlic cloves to glaze them with the reduced stock.