Easy Garlic Soup Recipe (2024)

FAQs

What is the secret to soup? ›

Allow the garlic to cook for just 30 to 60 seconds before adding liquid or other ingredients to the pot. This is our best practice when cooking just about anything with minced garlic—from chili to pasta sauce to vegetable soup.

You can put a big handful of whole garlic cloves in a small pot of soup and hardly even know there's any garlic in it. The more you cut the garlic, the more of the allicin is formed and the stronger the flavor. If you cut a clove into 8 slices, it will have more flavor than if you cut it into only 4 slices.

Soups have four main parts - a liquid base, a thickening agent, main ingredients, and a garnish. There are many types of soups classified by consistency and ingredients, such as thin and thick soups, cream soups, pureed soups, and specialty soups from different cultures.

You can up the game of any soup—even store-bought—by adding roasted garlic powder. We like to sprinkle it in while heating the soup to bring extra flavor to the table.

Garlic bulbs in peak condition should have plump, firm cloves tightly covered by white or purplish papery husks. Take a pass if you see shriveled cloves or browned husks, or if the cloves are soft when pressed. Green sprouts from the top of the bulb are a sign of improper storage, so avoid garlic with these.

It turns out that there's a ton of flavor in the papery outer layers of onions, and same for garlic. The skins on both alliums are unpleasant to eat, as well as possibly a choking hazard, but they're absolutely wonderful for infusing flavor into soups, sauces, and stock.

As when you mince garlic, grating it releases more aroma and flavor than, say, slicing. A rasp-style grater makes quick work of grating. Simply rub a peeled clove back and forth along the grater and it will quickly become like a paste perfect for adding a garlicky punch to salad dressings and marinades.

The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic. In certain cooking conditions, these compounds (assisted by enzymes) interact to produce new molecules that give a green tint to the garlic.

Slicing garlic

Position the peeled garlic clove flatter side down. Keeping the knife in one hand and the other on top of the blade, run the knife slowly over the clove from left to right, slicing to your desired thickness. These thin slices of garlic may play a gently supporting role in cooked dishes or pickle brines.

How many cloves of garlic should I use? ›

As the memes go, the proper way to measure garlic is with your heart. One clove is not enough for any recipe, unless it's a recipe for “how to cook one clove of garlic,” in which case you should still use two. More extreme: When the recipe calls for one clove, use at least a head.

Valladolid

Garlic soup / Origin

Garlic soup is a highly medicinal soup that helps boost your immune system while reducing inflammation throughout the body. Many versions of this soup are found in an array of cultures from Spanish to French and Polish to Mexican.

It can be enjoyed regularly to support healthy immune function, or try it at the first signs of illness, to harness garlic's antiviral and antimicrobial properties. Garlic is also known to help maintain healthy blood pressure levels.

Garlic has antiseptic properties, which can help if you have a bacterial infection, and it may help relieve sore throat pain. When crushed, raw garlic releases a compound called allicin that has antibacterial, antifungal, and antiviral properties.