Garlic Soup

Soupe à L’ail

Preparation info

  • Makes


    servings ( 1 quart )
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 4 small-to-medium heads of garlic, preferably the kind that’s stained with purple, broken up into cloves and roasted (see garlic soups)
  • 5 cups


Don’t bother to peel the roasted garlic cloves, just combine with the water and herbs in a small pot. Simmer, covered, for about 30 minutes, until the garlic is completely soft and you can easily crush one of the cloves against the inside of the pot.

Work the soup through a food mill or purée it in a blender and then work it through a strainer with the back of a ladle to extract as much