Garlic Soup by Jill @SimpleDailyRecipes

Garlic soup recipe

Please welcome Jill McKeever of who kindly offered to guest a recipe (Thanks again Jill :D ):

Garlic soup may not sound like the choice soup to serve at a dinner party, yet you’ll be surprised by its mild, dare I say, sweet flavor.  If you love the taste of roasted garlic, you will love this soup.  It is extremely easy to prepare and only takes 15 minutes to bring together.

Because there’s so little that goes into this soup, it’s important to use the freshest and best ingredients you have available.  Don’t be afraid of the first ingredient, chicken fat.  It possesses great flavor that adds depth to this already delicate soup.  I recommend rendering chicken fat from poultry that has been pasture raised. If you dig making your own chicken stock, then you probably already have some on hand.

If you love to bake your own artisan breads, I suggest an Olive Oil baguette spiced with fresh ground pepper and garlic to be the toasted center of attention.  The smooth sweet garlic soup soaked into the peppery-garlic toast is a match made in heaven.

HERE’S ALL IT TAKES to serve 4 friends:

Preparation time: 15 minutes


3 tablespoons chicken fat
1 head garlic, each clove peeled and sliced
8 slices baguette
4 cups fresh chicken stock
1/2 teaspoon dried thyme


1/ Heat oven to 375º for toasting baguette slices.

2/ In a medium saucepan over low heat, sauté garlic in chicken fat until tender – about 7-10 minutes total. Transfer the garlic to a plate.

3/ Brush baguette slices on both sides with garlic seasoned oil and toast in oven until they are golden brown. Transfer 2 toasts into each soup bowl.

4/ Add the cooked garlic, chicken stock, and thyme back into the saucepan and bring to a simmer for 5 minutes.

5/ Ladle the soup over the garlic toasts and serve immediately.

Recipe and photo by Jill McKeever of Check out her blog!

9 thoughts on “Garlic Soup by Jill @SimpleDailyRecipes

  1. 01/28/2010 at 3:38 PM

    I love garlic soup! Your take on it is interesting – the use of chicken fat probably does give it an extra nuance. I’m not sure that most of my guests would be comfortable with it if they knew though!

  2. 01/29/2010 at 2:33 PM

    Hello Janvier!

    Garlic soup is an old world French soup originally made using duck fat. Chicken fat rendered from poultry raised naturally is not unhealthy for us. Three tablespoons among 4 servings is nothing to worry about. But if you think guests will would be uncomfortable, don’t tell them until they’ve finished their soup. Allow them to taste the depth of flavor and freshness without bias.

    RECIPE CORRECTION: This recipe only calls for 3 tablespoons of chicken fat.

    The 2 tablespoons of garlic seasoned oil is NOT additional oil. It’s the chicken fat that has been seasoned after cooking the garlic. Use it to flavor the baguette slices before toasting them in the oven.

    THANK YOU, Veronique, for sharing the recipe!

  3. 01/29/2010 at 5:47 PM

    My mistake! I thought it had been forgotten in the ingredients list. Corrected ;)

  4. 01/29/2010 at 6:58 PM

    Garlic, garlic and more garlic! It’s a staple here in our kitchen. In fact, last night we made a bagna calda appetizer. We’re always looking for ways to add more garlic in our diet so we may try this one :)

  5. 01/30/2010 at 8:11 PM

    I am only starting to cook with garlic. I know, it might sound strange for a French person… Because I can not have raw garlic, I am cooking it more and more. One of my favorite is baked/caramelized whole heads of garlic… or just pickled garlic. This soup looks delicious but I am not sure it’s for me yet…

  6. 01/31/2010 at 11:06 AM

    A very lovely picture too!! I so love this fab recipe for this lovely dish!!

    MMMMM,…thanks for sharing , dear friend!

  7. 01/31/2010 at 6:27 PM

    Hmmm, sounds yummy, but I’d have to have the bread on the side. I’m texture sensitive anyway, and right now it’s worse b/c I’m pregnant. ;) What a fun recipe.

  8. 02/01/2010 at 12:04 PM

    The photo is one gorgeous photo! This looks delicious!

  9. 02/26/2010 at 6:44 PM

    interesting way of doing garlic soup. we do it w/ tempered egg yolks which gives it more of a protein boost and a creaminess. yours looks delish and very healthy.

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