Print Recipe

Garlic Soup




  • 2 tablespoons olive oil
  • 24 cloves garlic, peeled
  • 4 cups beef or chicken stock
  • 1 bouquet garni
  • Pinch of grated nutmeg
  • 1 blade mace
  • Salt and pepper
  • 3 egg yolks
  • 6 to 8 slices bread

To finish

  • Chopped parsley
  • Grated parmesan cheese


  1. Heat the oil in large pan. Add the whole garlic cloves and fry, without browning for 10 minutes.
  2. Stir in the stock and add the bouquet garni, nutmeg and mace, and salt and pepper to taste. Bring to the boil, simmer, 20 minutes.
  3. Blend the egg yolks with 2 tablespoons of the soup. Strain the remaining soup and return to the pan. Bring to the boil then remove from heat. Set aside 2 minutes.
  4. Meanwhile, toast the bread on both sides and place in individual bowls.
  5. Pour the egg yolk mixture into the soup, stirring constantly. Ladle into the bowls and serve at once, garnish with chopped parsley. Hand the parmesan cheese separately.

Serves 6 to 8 and is excellent for keeping the winter bugs away.

This is a delicious soup and is surprisingly light in nature. Don't be scared about the amount of garlic as you will see once you try the recipe. Hope you enjoy it, Martin.

From the kitchen of Martin James – Copenhagen, Denmark


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.