Sopa Francesa de Ajo

Temas:	Cocina Francesa ¦ Sopa ¦ Tradicional ¦ Vegetariano ¦ Ajo
Otras versiones:	English Deutsch
Feedback:	195 comentarios - deje el tuyo!

Text-only version printed fromhttp://FXcuisine.com/default.asp?Display=151

Sencilla y saludable sopa de ajo de Provence.

Encontré esta saludable sopa francesa en el libro Larousse de la cuisine des familles, presentada como una receta de familia de una 'mama' de Povence. Tremenda manera de asar cabezas de ajo enteras.

Comienza con 4 cabezas de ajo - una por invitado como plato principal ligero. Corta Cut cada cabeza por la mitad pero no las peles.

Vierte un buen vaso de aceite de oliva en un refractario ovenproof dish y coloca cada mitad sobre su cara plana flat en el aceite.

Ásalas en el horno como una hora o hasta que el ajo este completamente suave y bien dorado. Una vez listas, podrás levantar la mitad superior de cada cabeza como si retiraras un sombrero...

... liberando las mitades de los dientes.

La mitad inferior requerirá que te ayudes con la punta de un cuchillo para sacar estas mitades.

Coloca todo el ajo en una olla grande.

Recoge Mop el aceite del refractatrio con harina. Está impregnado con un delicioso sabor a ajo y sería una lástima desperdiciarlo. Añade el aceite con la harina a la olla in the pot y machácalo con un triturador.

Una vez que la harina se ha mezclado completamente con el aceite y el ajo, y no antes, enciende el fuego y fríe por un minuto.

Añade un litro de agua caliente o caldo. Es fundamental que logres una mezcla honogénea de aceite, ajo y harina antes de añadirlo, pues es la base de la consistencia espesa de la sopa. Si omites este paso terminarás con una sopa muy aguada y con sabor a harina cruda.

Dále sabor con algunas hierbas como tomillo y cocínala a fuego bajo por unos 20 minutos.

Quiebra en pedacitos los tallarines más delgados que puedas comprar...

... y añádelos a la sopa. Cocínala apenas lo suficiente para que los tallarines se cuezan.

Al final, rectifica la sazón con sal y pimienta y añade un poco de perejil recién cortado.

Sírvela con pan de ajo tostado. Esta sopa mantendrá tu casa libre de vampiros cuando menos un año.

¡Un agradecimiento especial a Beatrice Bryan por editar mi florido ingles!

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195 comentarios

#1
Comment by Anne

Serait-ce une variation de l'aïgo boulido que ma cousine du sud de la France nous prépare les lendemains de fiesta? Je viens de découvrir votre site : un véritable plaisir gourmand, culturel et esthétique.

#2
Comment by namePeter

FX, what an innovative way to caramelize garlic!

#3
Comment by Susie

Mmm! Making my mouth water. I shall make this tomorrow. Can you indicate how much flour is needed, please? Wonderful blog, I am glad you include recipes for a vegetarian like myself, and fantastic photos.

#4
Answered by fx

Anne, merci pour vos aimables commentaires! L'aïgo boulido est un bouillon d'ail infusé d'herbe et lié à l'oeuf, un délice et un elixir de santé. Cette humble soupe est plus dense et ne prétend pas à ces vertus curatives!

#5
Answered by fx

Peter, thank you for visiting! Yes indeed, it is in fact one of the best ways I've found to roast and caramelize garlic. The oil prevents the burning, you don't have to wrap the garlic heads in unsightly foil and the cloves get out on their own. You ought to try it!

#6
Answered by fx

Susie, only about 3 heaping tablespoons of flour should work. Normally for a roux you should have an equal weight of butter and flour. A safer way to thicken the soup would be to prepare the roux separately, then incorporate the remaining oil oil, and to mix everything with the garlic. Thanks for visiting!

#7
Comment by sarabande

This is an excelent recipe, which I'm going to try as soon as possible. Could you please specify the temperature for roasting garlic?

#8
Comment by mtX

FX, you make my mouth water incredibly every time I read one of your recipes (or travel stories). I only tried your minestrone recipe so far (delicious, even though it took a while...) but I'm pretty sure I'm trying the garlic soup next. Oh, and I'm also thinking of getting a pasta extruder :)

#9
Comment by Donald Orphanidys

FX - this looks delicious and so simple. Those of us garlic lovers will definitely bookmark this for the to do list.I wonder if you could add a protein to this?

#10
Comment by Saxit

My mother used a lot of garlic in her dishes when I was in my teens and I somehow got too "used" to the taste. I can smell garlic and I can taste it in the first bite but after that I don't feel the taste of it for several hours at all. :(

#11
Comment by Myackie

This might be a stupid question...but what temperature should I put the oven at when roasting the garlic? Sorry... I'm still kind of new at this.

#12
Comment by Beatrice

Donald, as FX suggested, you could use a rich broth instead of water. I use a mixture of rabbit and pintade, which makes a wonderfully flavourful glace.

#13
Comment by Christine

This looks delicious. I am going to have to try it out!

#14
Answered by fx

Sarabande, roast your garlic at 180 Celsius / 350 Fahrenheit.

#15
Answered by fx

Mihai, thanks for visiting! The minestrone is quite a bit of work (I did one yesterday in fact) but this little garlic soup is a breeze. Let me know how you get on with the pasta extruder - will you buy one that makes macaronis (with holes) or laminated pasta?

#16
Answered by fx

Donald you could add a couple bones to thicken the soup, or a piece of bacon. Might drive off our vegetarians friends along with the vampires!

#17
Answered by fx

Saxit, it's true what you say about the garlic say. We might add that after eating such a dish you'll exhale garlic smell from every pore of your body and even your skin will reek of garlic, although all those who ate some will be blissfully ignorant.

#18
Answered by fx

Myackie roast the garlic at 350 Fahrenheit and yea shall be fine!

#19
Answered by fx

Thanks for visiting Christine - let me know if you try this recipe!

#20
Comment by Kimberly

A large glass of olive oil equals......I so want to make this now but need to know that one measurement please! Thank you.

#21
Comment by jiyin

I made this two nights ago and it was wonderful! Easy and as it turned out relatively foolproof -- it was one of those nights I simply couldn't focus on any task sufficiently to do anything as difficult as measure ingredients, and so just put in "enough" of everything, and it tasted fine. I also added peas, because I had some, and they complemented the soup well. Very very garlicky, but roasted garlic is very mellow, and doesn't have quite as sharp a reek as raw. Thank you for the recipe!

#22
Comment by thuan

Que bella! There is nothing not to love about this website. Can't wait to try this as appetizer to the bourguignon!

#23
Answered by fx

Kimberly, these are the mysteries of family recipes. A glass of olive oil equals ... however much you need to cover the bottom of your ovenproof dish so that each garlic head half soundly rests on oil. It could be a quarter cup up to half a cup. I hope this helps!

#24
Answered by fx

Jiyin, thanks for trying the garlic soup recipe! Indeed you can add beans, peas or rice for a thicker texture. Roasting and boiling takes so much of the bite out of garlic that you could almost serve this to Count Dracula.

#25
Answered by fx

Thuan, thanks for your appreciation! You will definitely have time to cook this simple soup while the Bourguignon simmers. Make sure to let your bedroom window wide open the night after - don't worry as no vampire will dare come inside that night!

#26
Comment by Guruvar

Dear François-Xavier, I think I have to go and buy a color printer, since my laserjet will not do justice to your pictures, Thanks for the glorious recipes and pictures!

#27
Comment by Margaret

This has been tempting me since I first read it and I think I'm going to give a try tonight! I'm very excited, it looks delicious!

#28
Answered by fx

Margaret, thanks for visiting and good luck with your French Garlic Soup!

#29
Comment by Margaret

Oh my . . . that was absolutely incredible. I just made the soup and served it with a Tilapia fillet. I'm in heaven right now, that soup was beyond words. So lovely. And it was all pretty good for me! Thanks again!!!! I love your website!

#30
Answered by fx

Margaret I'm glad to hear the soup worked for you! Just make sure that everybody in the house eats it or he'll soon think he's a vampire trapped in a garlic field.

#31
Comment by White On Rice Couple

Peter sent us here and ....Oh Our Goodness!!! BEAUTIFUL and DELICIOUS !!We want our blog to be like yours when it grows up. Can we lick your pots and plates?

#32
Comment by hr

How much flour? Thanks

#33
Answered by fx

White on Rice Couple, thanks for your enthusiasm and good luck with your blog! Which Peter sent you here?

#34
Answered by fx

Use as much flour as the fat will soak up.

#35
Comment by Regina

Thank you for your fantastic recipes!!! At the moment I am preparing the garlic soup, the house smells....... wonderful. Do you like to have some recipes I like ?

#36
Answered by fx

Regina let me know of other recipes like this that you like!

#37
Comment by James Williams

I've never bookmarked a recipe before this. I'm drooling at my computer right now just anticipating making this next week.

#38
Answered by fx

James thanks for making this your first bookmarked recipe, I wish you success when you make it and don't forget to keep your bedroom well ventilated the night after!

#39
Comment by yatooba

I think it's a nice plain real soup ,a nice way to write a recipe ,thanks.

#40
Answered by fx

Yatooba, good luck if you try this French Garlic Soup!

#41
Comment by Will

Saw this and pretty much lost my mind because all the grocery stores around me are closed... I'm definitely making this tomorrow.

#42
Answered by fx

Will, good luck with your first batch of French Garlic Soup - the first of many I hope!

#43
Comment by Will

Just got done with it... oh... my... god... I served it in the same way as french onion soup is served, with the bread in the soup and cheese broiled over the top. I think I might be able to die happy now. Thank you VERY much for this recipe

#44
Comment by James Williams

I finally got around to making this last night. I used gnocchi instead of noodles and it was fantastic. I think next time, and there will be a next time, I will add in some chopped mushrooms.

Thanks again for the recipe.

#45
Answered by fx

Will please don't die just yet, at least not until you have tried by Beef Carrot Daube, it's out of this world too! Thanks for trying it and hope to see you back on my blog.

#46
Answered by fx

James, thanks for trying, I think it's great for you to take this recipe and make it yours by tweaking, adding and twisting it until it's something unique. This was originally a family recipe and it can now become your family's recipe, a treasure to be passed on to your children!

#47
Comment by cookery

FX, great recipie, but add one caveat: be warned, very warned, if roasting garlic in a studio apartment or a small flat! Not only will you keep the vampires away, but also any friends, girlfriends, neighbors, mailmen, etc...
It was terrible; I couldn't escape the punget roasting garlic aroma! ;)

#48
Answered by fx

Cookery, you are right, messing with garlic is a smelly endeavor and not only will your kitchen stink, but so will your bedroom and your skin for the next day. Vampires beware!

#49
Comment by nicosan

Hi there and THANK YOU for bringing such joy of taste in my life.
I discovered your site today and I am so angry that I lost such a long time wondering around the Internet, with no direction at all.
But now, since I introduced your site to my list of Favourites, it will be a hell of a ride.
See you next time,
Nicosan

#50
Answered by fx

Nicosan, thanks for visiting and I wish you much pleasure in the kitchen with these and other recipes!

#51
Comment by DENISE

A FEW YEARS AGO, I HAD TRAVELED TO FRANCE. IN PROVENCE FRANCE, WE HAD THE MOST AMAZING GARLIC SOUP, I HOPE THIS IS THE CORRECT RECIPE. I JUST HAVE A QUESTION ON THE NOODLES. HOW MUCH DOES THE RECIPE CALL FOR AND DOES MATTER ON WHAT TYPE OF NOODLE TO BE USED/

#52
Answered by fx

Denise, use a handful of the thinnest noodles you can find for each two guests. In Provence you may have had a Soupe au pistou rather than this, look at my Magical Italian Pesto Soup article for the recipe. More work but a better soup altogether!

#53
Comment by Nanette

Lovely.

#54
Comment by Shelly

Just the BEAUTY of this recipe is inspiring! I'm making this, for sure. Thanks!

#55
Answered by fx

Shelly, thanks for visiting and good luck when you try this recipe!

#56
Comment by sushi recipes

Can you indicate how much flour is needed, please? Wonderful blog, I am glad you include recipes for a vegetarian like myself, and fantastic photos.we

#57
Answered by fx

Sushi, you should use as much flour as oil/butter, and as little as possible of both to make your soup thick. You could also replace this with cream for instance. Thanks for visiting and I'll be including more vegetarian dishes in the future!

#58
Comment by Foodaholic

That's amazing. I have never heard of such a soup, but I LOVE garlic so this will be great to try.

#59
Comment by Tracy Perkins

This soup looks so simple and fantastic! I am crazy about roasted garlic, I use it in hummus and alone as a spread on good bread. I can't wait to make this, thanks for sharing.

#60
Answered by fx

Foodaholic thanks for visiting and I hope to see you back on FXcuisine.com!

#61
Answered by fx

Tracy, thanks for visiting, try this method for roasting garlic, it's really amazing and very efficient!

#62
Comment by jitendra

Hello!!!

Sure smells good.
Could do with a little more of this.
Thanks.
Jitendra

#63
Comment by Amanda

I tried making this soup while I was sick, since garlic is good for you and all. I didn't have many choices for noodles, so I broke up some fettuccine. I also added peas. It smelled pretty good, but unfortunately I couldn't really taste it because I'm so stuffed up. Hopefully it will taste good when I'm not stuffed up! I'll have to eat it tomorrow or freeze it I guess.

#64
Comment by Sue

I read yr receipe, its very interesting, I will make garlic soup later, but I noticed it has not shown what temp of gas number for oven not electric? Thx.

#65
Answered by fx

Amanda, I hope you recover soon and get to fully enjoy this wonderful roasted garlic soup!

#66
Answered by fx

Sue, I must improve my recipe-writing to convert temperatures to standard gas settings. I'll look into it, but in the meanwhile try with medium-high heat.

#67
Comment by matt

i used cream instead of water/stock.....blended it with a hand blender for a little bit, and then topped it with some crem fresh.

holy crap was it good :)

great recipe fx

#68
Comment by Bob Franceschini

Made this garlic soup last night for a bunch of my Thai friends and not a drop was left, and I made a lot - 9 garlic heads. I live in Bangkok and like all Asians, Thais love garlic but never tasted it as subtle as this. I've been commissioned to make it again in the country this weekend. Tonight is the Moroccan chicken with prunes. You're site is the best!

#69
Comment by ocdude

Pictures a bit on the huge side, but damn does that look good. That roasted garlic trick (cutting in half first)...I've never seen that before, but that's pretty clever.

#70
Comment by Pappyt

Thank you very much for sharing this, I am going to make it as soon as I can. It looks so good, I know it is.
How much flour?

#71
Comment by Donald

Sounds like a fantastic soup, i am sure to try !

#72
Answered by fx

Bob, thanks for trying this in such a thrilling city as Bangkok, I've never been but it looks like there is no shortage of exciting culinary experiences! Let me know how you fare with the Chicken Tajine!

#73
Answered by fx

Ocdude, thanks for visiting. Yes I have big pictures but a small 500 pixels version too. People normally link to the large version and that's why you saw the huge pictures. But if you go from the homepage the articles will adapt to your screen.

#74
Answered by fx

Pappyt, normally to get a proper roux you need the same weight of fat and flour. So the more oil you use, the more flour. Make sure to let it boil for a while so that it does not turn out floury.

#75
Answered by fx

Pappyt, normally to get a proper roux you need the same weight of fat and flour. So the more oil you use, the more flour. Make sure to let it boil for a while so that it does not turn out floury.

#76
Comment by My

What temperature and how long do you bake garlic?
How do you keep the Chou a la creme don't fall down after take off the oven?
Thank you

#77
Comment by Shaka

I think peel the garlic will be better.

#78
Answered by fx

Shaka, incorrect, you peel the garlic afterwards and it works fine like this already.

#79
Comment by peder

Just tried this, and it tastes great! Added a bit of cream towards the end of the boiling, just to get a bit more texture... think I'll have to try with a bit of bacon next time. It needed quite a bit of salt to really bring out the taste I think. Ah, yes, one thing I did was to filter the soup through a coarse sieve before really boiling it, to get rid of the hard pieces of garlic that didn't want to get crushed. That resulted in a very smooth consistency. Great soup!

#80
Answered by fx

Peder, sounds like a great idea to use the sieve and cream, this must so soft and velvety! I saw a similar fish soup on a special report about Norwegian country cookery on Arte, the cultural French-German TV channel. Very inspiring too!

#81
Comment by Debbi

I plan to make this lovely soup, following your directions, tonite. Thank you for the posting, and tough cookies if my neighbors complain!!!

#82
Answered by fx

Debbi good luck with the soup and don't forget not to leave any open flame near the bedroom!

#83
Comment by Rosemary

I loved the presentation of this. So visual!

#84
Answered by fx

Rosemary, thanks for your comment and I hope to see you back on my blog!

#85
Comment by Rene

How much flour do I use in this recipe? It sounds really great, but I don't want to ruin it with the wrong amount.

Thank you.

#86
Comment by peder

Garlic soup sounds great, but I only see a recipe for roasting garlic.

#87
Comment by ma

where's the rest of the recipe?

#88
Answered by fx

FXcuisine.com caught the Chinese flu yesterday but now all articles are back online!

#89
Answered by fx

Peder, FXcuisine.com caught the Chinese flu yesterday but now all articles are back online!

#90
Answered by fx

René, use exactly as much flour as you have oil remaining in the pan, add the liquid and boil for a long bit until the mixture is smooth.

#91
Comment by Saxit

I've been following your blog for quite some time now and finally decided to try something out.
I just love the smell of garlic so I picked this recipe.
My problem though is that in my teens I somehow got "used" to the taste of garlic so much that after the first bite of any dish with garlic, I don't taste the garlic at all.
I thought that the amount of garlic in the soup would help but sadly it did not - so now I'm sitting here with a soup that was wonderful for the first 10 seconds but now I can only taste the flour, the herbs, the water (with some chicken stock) and so on...
It's a psychological problem I think but I have no idea how to fix it.

Lucky me that I bought some stuff for bearnaise, and a couple of avocados and eggs as well so I can try another of your yummy recipes - the perfect recipe to drown your sorrows in. ;)

#92
Comment by Kya

I love garlic so much, even simply eating whole cloves baked (in a pot roast is best.. Mmm!). I have to try this soup some time, for sure! I love the method you used for roasting the garlic. I've made up my mind to make french onion soup for the first time tomorrow though, but... It has no garlic! So I am going to try the roasting method and add the garlic to the onion soup recipe. Thanks so much for this idea, and I hope you add your own variation for french onion soup some time as well because your recipes are so wonderful!

One last thing - I am so jealous of you owning your own tandoor! Indian food is one of my favourites and I can just taste the naan thinking about it. Your site is wonderful and full of foodie temptation!

#93
Answered by fx

Kya, I'll post an onion soup some day, it's a lot of work to get the proper cooking in the onions but worth it I guess! As for the tandoor hold back the jealousy and check on Amazon.com, there are tons of models you can buy from a couple hundred dollars and up. Or you can ask somebody to build one in your garden, there is a guy who posted a very inspiring article online to show how he did that. Good luck!

#94
Answered by fx

Saxit, if you are much used to garlic you should add some freshly crushed garlic by the end of the cooking. The roasting kills the hardness in the garlic and replaces it with mellow, sweet caramelized flavors. For the flour you must make sure to boil the roux (fat, flour and water) for a good while before eating.

I think I know the restaurant just for you - it's a Swedish biker place in Soho (London) called Garlic and Shots, everything with garlic, including the pineapple pie and the beer!

#95
Comment by Kevin Anthony Ashton

Dear Francois,

I stumbled upon your blog for the first time tonight and was very impressed by both your recipes and your photography.

I'm a chef and food writer from England and write a weeekly recipe column for a UK Sunday newspaper.

How long have you blogging for? Have you given serious thought to becoming a food writer?
I too have a food blog and I'd be most happy if wished to take a look.
Regards
Kevin Ashton
www.wannabetvchef.blog.co.uk

#96
Answered by fx

Kevin, thanks for your comment! I've been blogging about food for nearly 2 years, sure I'd love to write for an English-language paper or publish a cookbook. What do you think I should do? I visited your blog and love the picture, the lighting is very sharp, defined and masculine, makes for sexy pictures.

#97
Comment by Mike S

I love the recipe, and my favorite rule in the kitchen is "Never be afraid of the garlic." The only tip I offer is not to use water for any recipe that could benefit from stock. Even if you throw a boullion cube into it for flavor it will make a BIG difference.

#98
Comment by johnny

I like the hat approach to denuding garlic halves. Very nice.

#99
Answered by fx

Mike yes you can always benefit from good stock, but I beg to differ with the bouillon/stock cube. If you use it too often it tends to even the flavor of your dishes with an industrially made stock cube. I prefer to have the pure taste of garlic.

#100
Comment by Jennifer

This sounds glorious! I will have to try it when our garlic gets ripe...

Thanks for sharing!

#101
Comment by Joy

Hi FX! We cooked this recipe of yours because we were convinced that garlic would save us from catching a cold. It was delicious! I love garlic, and this was just divine. I didn't expect that it would taste... creamy! Amazing what one can do with garlic. I will definitely try this again, even when I'm not trying to avoid colds. :-)

#102
Answered by fx

Joy, the garlic will ward off many things besides cold! Perhaps you could try the Serious Fruitcake as a dessert, the rhum will keep the cold out - for a while!

#103
Answered by fx

Jennifer, good luck with the garlic soup!

#104
Comment by Santiago Padilla

THIS RECIPE LOOKS AWESOME and I am going to make it but I am not a cook nor have experience cooking and it would be nice to know how much a large glass of olive oil or how much flour to use but thank you very much for this recipe.

#105
Comment by Santiago Padilla

Ooops! Sorry but I just noticed that you already answer my questions in all the answers you gave. Once again, thank you very much.

#106
Comment by Christine

Your pictures are wonderful and make my mouth water... I will surely try this soup soon!!!

Christine

#107
Answered by fx

Christine have fun with the garlic soup and make sure to boil the flour roux for a long time!

#108
Comment by rosedarpam

Francois, today I was reading some of your articles in the archive. Garlic Soup is the next recipe I will try. I know two items that may interest you. I can tell that you like to know more than how to cook, you also like information that relates to the culinary arts. I would like to recommend a wonderful book to you. Waverly Root, the american food critic and cookbook writer wrote a book called "Food." It an encyclopedia of ingredients, giving historic and literary references. If you haven't got a copy, Amazon.com currently has two books available.

In addition, so far I have noticed that you have not written about how to make Dulce de Leche. Here is how you make it.

Purchase one small can of sweetened condensed milk. Bring a large kettle of water to a rolling simmer, then drop the can into the water. DO NOT OPEN THE CAN. Simmer the can of milk for at least 3 hours. DO NOT FALL ASLEEP DURING THIS PROCESS (I DID). If
all the water boils away, the can will explode. It took me a week to remove the Dulce de Leche from my cabinets, ceiling and light fixtures. Many of my friends expect me to gift them at Christmas with several cans of this wonderful stuff.

#109
Answered by fx

Rosedarpam, in fact Taz's father Paul offered me two of Waverly Root's books, but I didn't know about the one you mentionned and ordered right away! I think I'll pass on the exploding condensed milk, too dangerous for me!

#110
Comment by christophe

Congratulations on a fantastic website! I loved the article on frying the aubergines like a Sicilian mama! I wish I read it last month when I made parmigiana de melanzane! Great dish but oh boy did I sweat frying the aubergines!!
I love your discovery trip to the cheese maker, and the raclette restaurant, and all those wonderful soup recipes! And the pictures!!
Well done!

FX's answer→ Thanks Christophe, glad you liked it! Frying Aubergines can really make you crazy, best learn the trade from a knowledgeable mama.

#112
Comment by luis

Wow, I love these kind of recepies where you turn the most humble ingredients into something extraordinary, i cannot live without garlic, certainly. Fx, thanx a lot for the recepie, just tried it and got the very best garlic soup I have ever cooked!

FX's answer→ Luis, glad the soup worked for you! Sometimes the simplest recipes, cooked properly from good ingredients, work out the best.

#114
Comment by Jessica

I'm so glad I found your site. I just tried a different recipe for a garlic soup and it didn't turn out as well as I hoped. So, when I found your recipe and it's exactly how I was thinking you can do a better garlic soup I was very happy. Thanks so much for putting this together!

FX's answer→ Thanks Jessica and I wish you a vampire-free 2009!

#116
Comment by Donnie Panz

Ah, molto bene.

FX's answer→ Yes

#118
Comment by ron johnstone

Excellent instruction from a Scots guy here in Holland Park, London W11 who didn't have a clue - apart from ill remembered muck I prepped a few times in Hollywood, La La Land. However, I have consumed some variant of this lovely potage en France.

FX's answer→ Glad you liked the article Ron!

#120
Comment by Evans

Will this soup keep in the refrigerator or freezer? if so, for how long?

FX's answer→ Yes, I suppose it might freeze although I never tried. But it's so good you won't manage to wait long enough for the soup to go stale before giving it and eating all of it!

#122
Comment by Tristian Vargacs

I like this dish, but with oranges instead. I'm going to try to make it.

FX's answer→ Good luck then!

#124
Comment by M.S.

Sir,

I would like to thank you yet again for another great meal. This is my second dish inspired by your page (first being the 300 minute egg.) How simple & yet remarkably delicious. I opted to use chicken stock & added some bacon. Wow! Please continue with this wonderful hobby (obsession?) so I can try more great recipies. Thank you.

P.S. I am at the very begining of assembling my kitchen hardware & tools. More recommendations for types of pots-pans, utensils & etc would be great! Until next time!

#125
Comment by Jorge Martinez

I would just to say how amazed I am with your site!!
Congratulations!!! It is much better than any of the "professional" cooking sites I've ever visited.
Follows my future schedule on cooking:
1- boef bourgoigne
2- garlic soup
Thank you so much for sharing this!!!
I'll spread your site direction among my friends. It is already on my favorites ;-)

#126
Comment by Tosca

FX, please make us an article again. I miss them so much. I even feel slightly worried about you! Will you please come back here? Yours sincerely,
Tosca

FX's answer→ Would a video do?

#128
Comment by Gordon

HI,
Just tryed making this one and it went a bit eh...wrong, I used corn flour, would that be correct, sifted through the notes here and couldnt see if cornflour is correct, can you confirm? thanks.

#129
Comment by Harlan Hokin

Greetings FX! This is a request that sometime you consider doing an article about "Le tourteau fromager". I received a post card from my friend in Poitiers showing a photo of this wonderful thing - apparently a special kind of cheesecake. It actually looks a bit like a turtle, and I'll bet it tastes wonderful. I think it's a Poitou speciality, and I'm hoping that does not place it outside of your Valais field of vision. Looking forward to whatever you post next, I'm your faithful fan in Arizona. H

#130
Comment by helen mundell

How much flour do you add? A simple version of the recipe 1to be printed out would be very helpful.

FX's answer→ Just a tablespoon will do.

#132
Comment by Vanessa

I just made this soup and substituted small, diced white potato instead of the pasta for a heartier consistency. It was absolutely delicious! Thank you so much for sharing this recipe--it has been added to my recipe book!

FX's answer→ Well done Vanessa, glad it worked for you!

#134
Comment by Laetitia

I would like to try this soup and just have one question. What wine would you suggest to compliment the flavors?
Merci d'avance!

#135
Comment by sara37

Finally, I had an opportunity to realise this magic recipe. I lacked olive oil and parsley, so I replaced them with sunflower oil and wild thyme. It was so delicious. Thanks!

#136
Comment by david coppola

dude....
love the website... we have to sit and party some day.... hey... please give me a link to those drying racks.... i and find them... the flat stacking ones... please....

david.

FX's answer→ David, those racks would cost a lot to ship from Italy and they don't really accept overseas orders, but you can make some yourself, or just use a stick between two chairs to hang the pasta from it (works for spaghettis!).

#138
Comment by Julie Mills

How wonderful, the houes smelled amazing, excellent way to roast the garlic.
We loved the recipe and the tast is superb, thanks !

#139
Comment by sing

thank you ---- i am a garlic fanantic , too !
also - is pre-peeled garlic in the jar as good as using the bulb with the skin?

#140
Comment by Mike

Dude, I don't know what went wrong!!!

Well, actually I do. How did you cut your garlic in half so easily?? When I went to do the same, I ended up with broken cloves and shit all over the place. I still followed through anyway on all of the other steps, adjusting by cutting lone cloves in half and such, but the end result was a lot of burned garlic!! The soup came out so bitter and burnt tasting I had to throw it out :(

I look forward to attempting this recipe again, hopefully with more success. Crackers and cheese would go very well with it I think :D

FX's answer→ Hello Mike, you need to have big plum garlic heads with nice cloves and a very sharp knife. Probably your oven was too hot and the garlic burnt. Good luck anyway!

#142
Comment by eva

Hi FX, I just discovered your site. Congratulations! One of the best foodie sites I've ever seen. Love your photos and stories. I notice you have not posted any new stories or recipes this year. I hope you haven't stopped??!!

#143
Comment by Mike D

I cooked this last night for myself and my girlfriend last night, and it came out perfect. :D Very tasty, thank you for this!

#144
Comment by Barbara

Hi FX...
I'm writing to say how much you're missed...is there something wrong with my computer, or have you really not posted anything since 25 October 2009. I've always looked forward to your postings and miss them terribly...I just hope that you're in good health and that perhaps a busy schedule has kept you away. Regards, Barbara in Toronto

#145
Comment by Steve

Hi roast the garlic at 350 Fahrenheit and yea shall be fine

FX's answer→ Thanks for your feedback, Steve.

#147
Comment by Mini

Thank you for this recipe! I took time today to make this fantastic soup for my family and it was a big success. I skipped the noodles and used a mixer to puree since I don't have a potato ricer. The only thing I'll do differently next time is to make twice as much! Cheers.

FX's answer→ Glad this worked for you, Mini!

#149
Comment by Celine

I'm sorry to say that the soup looked good, but was tasteless. I am on a wheat and salt free diet and had to use rice flour and omit the salt. It was all very blend and tasteless that we decided not to eat it at all. How is the final taste supposed to be?

FX's answer→ Celine, salt-free sounds tasteless, if you wish the soup not to taste bland (not blend) you could perhaps replace the salt with black pepper or chili flakes. But I don't think it is one of those recipes where you can omit salt.

#151
Comment by Patrick Parker

Wondrful! I think that a good stock makes it better than water. What wine would be perfect with this?

#152
Comment by Rita

OMG!..my hubby & I just loved this soup, and the taste! Two words. SIMPLY DEVINE! and so easy to make. It's a keeper for sure.

#153
Comment by silvia

SE LA VE DELICIOSA, LA PREPARARE

#154
Comment by Adriana

Ciao François, we miss you, please come back and give us more beautiful and good recipes...grazie

#155
Comment by Marlene

I made this soup with homemade turkey stock, from our Thanksgiving turkey. I also love garlic, so I used 8 heads of garlic to the 1 quart of stock. I added about a half cup of flour, basically just kept adding more until all the oil was soaked up. I then simmered it to a thickish consistancy and added orzo pasta, as that was the smallest pasta in our house. I also added premium sweet peas straight from the freezer. I also added onion powder and Worcestershire. @Partrick, any wine that you love would likely go well but keep in mind this is a mild soup and you don't want to over power it. I would drink this with a dry viogner, a crisp Sauv Blanc, or a medium bodied fruit forward Zin or Penot. But of course this is all up to you! Devine, devine, devine soup!

FX's answer→ Thanks for this highly interesting feedback and additions Marlene, and glad it was a success!

#157
Comment by Diana

This recipe will be made today. It may become a tradition to symbolize health and good taste. Will post results soon. Great site, wonderful sounding recipes.

#158
Comment by Margaret

This looks so good, I can't wait to make it!

#159
Comment by Pankti

I loved this recipe. I am browsing your blog from sometime and I have decideed to make this soup on this weekend but I have one question. I don't have Thyme, can I use any other herb instead? I have basil, Rosemary, cilantro, Oregano etc. Please help me with this.

#160
Comment by charles baird

mmm garlic

#161
Comment by Odette

Your recipe sounds delicious and I want to try making it but I couldn't find the amount of flour which is added to the oil. Would you please let me know.

Thank you,

Odette

#162
Comment by dylanz

Wow. This is the best recipe I've seen for garlic soup. I had no idea roasting garlic that way could yield so much flavor, and at the same time tame the bite of the garlic.
I fried four pieces of bacon before-hand and set them aside. I also prepared 10 or so pearl onions by simmering them for 10 minutes, draining, then searing them in leftover bacon grease and butter, draining, then simmering them with store-bought chicken stock for a bit.
I added the bacon (chopped up) and pearl onions to the soup and let simmer for 30 minutes, then added some crunched-up egg noodles.
Served with the parsley and freshly shredded parmesan on top, with garlic bread. Amazing. Thank you for this wonderful recipe!

#163
Comment by Daniel Lazarus

Garlic lover never having tried garlic soup but wanting to make it, found your wonderful site in a sea of cyber junk and immediately put your recipe to use. Followed it closely but decided to use the electric blender to smooth things over and, wow!! One only has to read all the comments to appreciate how great this is. Second batch roasting as I write, thanks for heaven.

#164
Comment by kathleen M Ramm

We have a family organic garlic farm in western New York, and raise a variety of different garlics. We are always looking for top end or unusual recipes. This was a wonderful! addition.
We also have been researching other types of unusual recipes for garlic scapes. They are the equivalent of onion scallions and are preferred to the bulbs in some countries.
We out let to several grocery chains and do mail orders
Thank you again for a beautiful presentation and delicious recipe.

Sincerely yours,

Kathleen M. Ramm

Ribbon Road Farm
8438 Lyons Rd.
Sherman New york
14781

Our web site is www.ribbonrroadfarm.com

#165
Comment by Susan

Merci Francois-Xavier,

I have a terrible cold and ear infection and wanted to make some garlic soup...I love your website and beautiful photos and have cooked several of your recipes before.
As always, this was lovely..a delicious and velvety soup that also helps cure the common cold!

Thank you again!

FX's answer→ For colds I would add some chili to liquify mucus and increase bloodflow.

#167
Comment by Gregoire

I tried to make this on Saturday night, but my family kept eating the roasted garlic as I was removing it from the heads! GREAT RECIPE!

FX's answer→ When my dad enters the kitchen he always say "Double the quantity of garlic, son!".

#169
Comment by Thomas H Wahlers

Great Recipe, wonderful photography

FX's answer→ Glad you liked it!

#171
Comment by najat

yesterday i heard by accident about garlic soup , i looked for this recipe and i found yours and tried it today , it is delicious , it seems that your recipes are good , thanks

FX's answer→ Thanks, glad this worked for you

#173
Comment by Corrie

Winter is upon us here in Australia and the family is feeling a little low. There is NOTHING like the smell of roasting garlic in oil and I cant wait to cook this!!!! I have a French cookbook that adds bacon, potato and egg yolks to thicken it, which I have made and is wonderful especially as a main course. Your recipe seems lighter and I think would make a wonderful light starter to awaken the senses and whet the appetite!! Thanks for a great recipe!

FX's answer→ Bacon sounds like a nice addition but to thicken there are a number of modernist alternatives although a boiled potato should work nicely too.

#175
Comment by Doreen

Amazing! I added garlic bread chips on top with grated cheese on top and broiled for about 2mins. Right after I finished i put a pot with sliced apple, a cinnamon stick and water an simmered. No garlic oder within minutes or better yet bake an apple pie. Once again tyvm:)

FX's answer→ Yes I don't think garlic would pollute the oven at this temperature.

#177
Comment by Lynn Grant

This sounds really yummy - thanx for sharing. I am a die hard garlic lover, and I'm looking forward to making this soon! And thanx for the roasting tip - I'll use that whenever I need garlic done that way.

FX's answer→ Indeed it works great!

#179
Comment by Donna Keech

I didn't see where you told how much flour to use. Approx. how much oil do you mean; when you say a large glass of it? (This is for the garlic soup).

FX's answer→ As little oil as needed to bathe the bottom of the garlic, just a tablespoon of flour to make a roux and thicken the sauce.

#181
Comment by Jerri-Ann

A cool, beautiful day on the Gulf of Mexico, recovering from bronchitis, was just made perfect by making & eating this delicious, healing garlic soup! I will never roast garlic any other method ever again! Merci!!!!!!

FX's answer→ Indeed a commendable medication!

#183
Comment by peter hobday

We have used this recipe twice and both times it was wonderful. And no smell of garlic on us afterwards! I recommend using stock rather than plain water. I use stock cubes. Also, I use gluten-free flour, which works very well as it is mostly rice based, not flour .

FX's answer→ Thanks, very pleased to hear this worked for you!

#185
Comment by Barbara Morgan

I love the French Garlic Soup recipe. My question are: can you use elephant garlic? How much olive oil is a "glassful " and how much flour is to be used? Many thanks for your reply.

FX's answer→ Barbara it would be interesting to try this with elephan garlic, but I am not sure how it would turn out. Use just the amount of oil it will take so that all garlic cloves are in some oil. As for the flour, certainly not more flour than oil (by volume), and at least 1 tablespoon should do. It will make an instant roux that will thicken the soup. Good luck!

#187
Comment by Rootietoot

This was delicious. It should, however, come with the warning that one will smell like garlic for a couple of days following eating it.

FX's answer→ Yes garlic does exhale through thr skin actually. This is what keeps vampire off you!

#189
Comment by Loki

I love garlic. I love soup. I'm now having a total endorphin rush after making this for dinner. Thankyou so much for this recipe!

FX's answer→ Very pleased to hear that my little article induced a pleasant moment, Loki!

#191
Comment by Hidayah ANka

Nice tehcnique , would try tomorrow in the Hotel, thanks for the posting.

#192
Comment by Teresa

I loved it, especially the part about being vampire free! Too funny!

FX's answer→ Thanks, one is never too cautious after dark a hint of garlic also works wonders on less than courteous men!

#194
Comment by Jy

Finally made this roasted garlic soup! Interesting layers of flavour. I had a small sweet potato, so I boiled it in the stock water till soft before adding it to the soup mixture. Must say that my garlic was too brown even though the oven was only at 160-170 C - perhaps caused by my pouring olive oil over the cut halves beforehand. It was easy to lift the skin off the top half but the bottom half was so fiddly and I had to use a fork to dig out each segment. :D
The soup had a smoky flavour, according to my other half. I also had to run a Stabmixer in it to puree the browned garlic cloves and potato chunks. My soup was browner than yours - because of the orange-coloured sweet potato and over-browned garlic. :D

FX's answer→ Glad you tried and that it worked out for you!

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