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Garlic Soup

Updated: Feb 25, 2022

Ever since I have recovered from Covid19, I'd been having this lingering cough. It is affecting my breathing. I read a bunch of natural remedies online and found out that garlic actually builds up our immune systems. So why not make some garlic soup?

*Please note that this is by no means will cure any Covid19 or Post-Covid19 related illnesses. If you are sick, consult a doctor.*

The trick to making a great soup is to cook it as fast as you can. By doing so, will prevent the vegetables from losing their fragrances and aromatics. The best way to achieve that is using room temperature or warm ingredients. This is to maintain the high temperature of the pot while cooking.

If you happen to walk into the kitchen of a Chinese restaurant, you will be mesmerized at how fast the chefs are cooking the dishes. We are applying the same theory when making soup as well.

There are quite a lot of steps in making this soup. I still prefer to make everything from scratch as much as I can. It allows me to control the flavors and texture. You can skip the croutons and the roasted garlic if desired, but garlic oil is a must. It adds so many flavors to the soup. I really do hope that you give this recipe a try.



(Serve 4)

  • Croutons:

  • Stale Bread Diced, A Few Slices

  • High Quality Olive Oil, 2 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Italian Seasoning, Pinch

  • Garlic Oil:

  • High Quality Olive Oil, 1/4 Cup

  • Chili Deseeded Finely Sliced, 1 Adjust To Preference

  • Garlic Finely Sliced, 3 Cloves

  • Roasted Garlic:

  • Garlic, 1 Bulb

  • High Quality Olive Oil, 2 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Soup:

  • Vegetable Stock, 1 Liter

  • Garlic Powder, 1 TSP

  • Any White Potatoes / Yukon Gold Peeled Wedged, 2

  • High Quality Olive Oil, 2 TBSP

  • Yellow Onion Finely Sliced, 1

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Demerara Sugar, Pinch

  • Leek White Parts Only Coarsely Sliced, 1

  • Garlic Crushed, 2 Bulbs

  • Heavy Whipping Cream, 240g

  • Herbes de Provence, 1 TSP

  • Parsley Finely Chopped, For Garnishing



  • Heavy Sauce Pot

  • Blender

  • Oven

  • Skillet



  1. Prepare the croutons.

  2. Preheat oven to 190 degree celsius or 375 fahrenheit.

  3. In a large bowl, toss in bread, olive oil, salt, pepper and Italian seasonings until the bread is well coated.

  4. Wack into the oven and bake for 15 to 20 mins or until crispy brown.

  5. Set aside.

  6. These croutons can be kept for 7 days in a well-sealed container.

  7. Prepare the garlic oil.

  8. In a skillet over low heat, add olive oil.

  9. Add in chili and garlic.

  10. *The garlic should be barely sizzling. If the heat is too high, the chili and garlic will burn.*

  11. Cook for 8 to 10 mins or until the edges of the garlic starts to brown.

  12. Immediately remove from heat and transfer into a small bowl.

  13. Set aside.

  14. Prepare the roasted garlic.

  15. Preheat oven to 205 degree celsius or 400 fahrenheit.

  16. Peel and slice off the tip of the garlic bulb, with the bulb still intact.

  17. Drizzle olive oil over the top.

  18. Season with salt and pepper.

  19. Wrap with foil and wack into the oven.

  20. Bake for 30 to 40 mins or until the garlic is slightly caramelized and soft.

  21. Remove from oven and set aside to cool slightly.

  22. Prepare the soup.

  23. In a small pot over medium heat, add vegetable stock, garlic powder and potatoes.

  24. Stir to combine well.

  25. Bring it up to a simmer.

  26. Cook until the potatoes are fork tender and set aside.

  27. In a larger pot over medium heat, add olive oil.

  28. Once the oil is heated up, add in the onion.

  29. Season with salt, pepper and sugar.

  30. Saute until the onion is slightly caramelized.

  31. Add in the leek and garlic.

  32. Saute until aromatic.

  33. Add in the vegetable stock-potatoes mixture.

  34. Deglaze and stir to combine well.

  35. Add in cream and herbes de provence.

  36. Stir until well combined.

  37. Bring it up to simmer.

  38. Continue cooking for 3 to 5 mins or until it coats the back of a spoon.

  39. Remove from heat and carefully transfer into a blender.

  40. *You may have to do it in batches.*

  41. Add in the roasted garlic and blitz until smooth.

  42. Transfer back into the pot, over medium heat, cook for another 1 to 2 mins.

  43. Taste and adjust for seasoning with salt and pepper.

  44. Transfer into serving bowls.

  45. Add in the croutons.

  46. Drizzle the garlic oil together with chili and garlic slices over the top.

  47. Sprinkle in some parsley.

  48. Serve immediately.

The fragrance of roasted garlic is heavenly...

Garlic and chili infused olive oil...

A flavor bomb...


Recipe Video:

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