French Garlic Soup

fx

Wed, 1 Jun 2016 18:59:29 GMT

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

fx

Sun, 1 May 2016 08:06:18 GMT

Glad you tried and that it worked out for you!

Jy

Tue, 26 Apr 2016 19:54:06 GMT

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

Fri, 25 Mar 2016 13:28:36 GMT

Very pleased to hear that my little article induced a pleasant moment, Loki!

fx

Sat, 19 Mar 2016 04:53:03 GMT

Yes garlic does exhale through thr skin actually. This is what keeps vampire off you!

fx

Wed, 16 Mar 2016 11:04:12 GMT

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!

fx

Mon, 14 Mar 2016 22:02:36 GMT

Thanks, very pleased to hear this worked for you!

fx

Sat, 12 Mar 2016 21:24:32 GMT

Indeed a commendable medication!

fx

Wed, 9 Mar 2016 05:49:42 GMT

Thanks, glad this worked for you

fx

Tue, 8 Mar 2016 17:35:07 GMT

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

fx

Tue, 8 Mar 2016 17:34:09 GMT

Yes I don"t think garlic would pollute the oven at this temperature.

fx

Tue, 8 Mar 2016 17:33:25 GMT

Indeed it works great!

fx

Tue, 8 Mar 2016 17:33:09 GMT

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.

fx

Thu, 3 Mar 2016 14:56:06 GMT

For colds I would add some chili to liquify mucus and increase bloodflow.

fx

Thu, 3 Mar 2016 14:55:19 GMT

When my dad enters the kitchen he always say "Double the quantity of garlic, son!".

fx

Thu, 3 Mar 2016 14:53:56 GMT

Glad you liked it!

Teresa

Fri, 27 Nov 2015 21:09:17 GMT

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

Hidayah ANka

Thu, 25 Apr 2013 21:24:23 GMT

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

Loki

Tue, 5 Mar 2013 08:51:10 GMT

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!

Rootietoot

Thu, 14 Feb 2013 22:33:48 GMT

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

Barbara Morgan

Thu, 7 Feb 2013 16:14:30 GMT

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.

peter hobday

Wed, 12 Dec 2012 14:32:12 GMT

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 .

Jerri-Ann

Sat, 27 Oct 2012 20:33:54 GMT

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!!!!!!

Donna Keech

Tue, 10 Jul 2012 23:10:34 GMT

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).

Lynn Grant

Tue, 10 Jul 2012 20:45:50 GMT

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.

Doreen

Tue, 10 Jul 2012 17:45:02 GMT

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:)

Corrie

Tue, 10 Jul 2012 03:28:38 GMT

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!

najat

Thu, 31 May 2012 13:00:34 GMT

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

Thomas H Wahlers

Thu, 23 Feb 2012 18:52:00 GMT

Great Recipe, wonderful photography

Gregoire

Mon, 20 Feb 2012 15:34:22 GMT

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!

Susan

Mon, 20 Feb 2012 00:18:05 GMT

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!

kathleen M Ramm

Sat, 25 Jun 2011 18:13:00 GMT

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

Daniel Lazarus

Sat, 7 May 2011 01:55:13 GMT

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.

dylanz

Fri, 6 May 2011 05:17:58 GMT

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!

Odette

Fri, 18 Mar 2011 14:22:00 GMT

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

charles baird

Mon, 14 Mar 2011 12:15:31 GMT

mmm garlic

Pankti

Fri, 11 Feb 2011 20:15:05 GMT

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.

Margaret

Fri, 11 Feb 2011 06:47:21 GMT

This looks so good, I can"t wait to make it!

Diana

Fri, 31 Dec 2010 15:41:24 GMT

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.

fx

Tue, 14 Dec 2010 11:12:02 GMT

Thanks for this highly interesting feedback and additions Marlene, and glad it was a success!

Marlene

Tue, 14 Dec 2010 04:23:03 GMT

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!

Adriana

Tue, 2 Nov 2010 05:46:49 GMT

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

silvia

Thu, 21 Oct 2010 23:43:40 GMT

SE LA VE DELICIOSA, LA PREPARARE

Rita

Tue, 12 Oct 2010 21:44:14 GMT

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.

Patrick Parker

Sun, 12 Sep 2010 01:03:03 GMT

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

fx

Sun, 15 Aug 2010 17:31:27 GMT

Glad this worked for you, Mini!

fx

Sun, 15 Aug 2010 16:09:52 GMT

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.

Celine

Fri, 13 Aug 2010 10:10:05 GMT

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?

Mini

Sat, 10 Jul 2010 21:03:53 GMT

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

Sun, 27 Jun 2010 08:51:38 GMT

Thanks for your feedback, Steve.