Inspired by Richard Olney’s classic recipe, this simple soup is comforting and more than easy to throw together. When you’re sick, tired, or less than flush with cash, the last thing you want to do is cook for yourself. Enter: garlic soup.
Garlic is one of nature’s best healing agents for a variety of ailments, and frankly, we don’t eat enough of it. It’s much more subtle, creamy and slightly sweet than the aggressive name GARLIC SOUP would suggest, though be warned, you might be pretty vampire repellent for a few hours.
Serve in coffee mugs with crusty bread or Sourdough Crackers
- Preheat oven to 350 degrees.
- Toss unpeeled garlic with 1 tsp olive oil.
- Fold a piece of aluminum foil around the garlic, folding the edges to seal and make a closed package (bonus: easy clean up). Alternatively, put the garlic in a small oven safe crock with a tight-fitting lid.
- Roast in a hot oven for 30 minutes and cool.
- Combine water and salt in a heavy-bottomed saucepan.
- Bring to a boil then add the chopped raw garlic and sage. Reduce heat and simmer uncovered for 40 minutes.
- Remove sage leaves and remove from heat.
- Meanwhile, remove the peels of the roasted garlic and squeeze the garlic paste into a small bowl. Stir in egg, yolks, and parmesan. Whisk vigorously and slowly drizzle in the olive oil until combined.
- Slowly add 1 cup of the hot soup to the egg mixture, stirring constantly.
- Incorporate egg mixture into the rest of the soup and heat, stirring constantly, until it thickens to roughly the consistency of heavy cream.