Garlic soups
Garlic soups
Garlic soup is a dish whose recipe can be found in cookbooks of almost all nations. For example, in all regional cuisines of Spain, there is a spicy garlic soup, which is usually served with crispy croutons. In France, garlic soup is prepared not only with vegetable broth, but also with the addition of a significant amount of cream, so the garlic soup turns out nourishing and not so spicy. Czech and Slovak cuisine have their own recipes for light garlic soups and stews.
Spanish garlic soup
Spanish garlic soup is not only tasty, but also necessary. For almost all people, the autumn cold is one of the most common uninvited guests. One of the means of protection against it can be this light, fragrant soup. It comes with a whole head of garlic. TO.
Czech style garlic soup (Garlic vole)
Garlic vole is a regular Czech jellied soup. In our restaurants they are found in two versions - with potatoes or bread. 1st option – add diced potatoes to the onion-garlic broth and cook the soup until the potatoes are ready.
section: Czech cuisine
Potato soup with sausages and beer
milk, eggs, sugar, beer, bread, carrots, celery (root), onions, butter, potatoes, sausages, meat or sausages, herbs, bay leaves, peppercorns, salt
section: Meat soups, German cuisine, Garlic soups
Garlic cream soup with saffron
saffron, butter, garlic, onion, celery (sticks), bay leaf, sherry, chicken or vegetable broth, rice, cream, lemon juice, crispy croutons
section: Cream soup, Garlic soups
Madrid garlic soup
beef broth (lightly seasoned), white bread (stale), garlic, salt, olive oil, reddish bell pepper, cayenne pepper, vinegar, egg, green onion (chopped)
section: Spanish cuisine, Garlic soups
Garlic soup
olive oil, garlic, chicken (or beef) broth, herbs, nutmeg (grated), salt, pepper, egg (yolk), bread (pieces), dill, grated Parmesan.
section: Garlic soups, French cuisine
Garlic soup (Sopa de ajo)
olive oil, bread (cut into cubes), ground reddish pepper, vinegar, water, garlic (finely chopped), egg, salt.
section: Spanish cuisine, Garlic soups
Garlic soup
water, butter, garlic, paprika, cumin, marjoram, potatoes, flour (preferably semolina), egg, salt, water
section: Slovak cuisine, Garlic soups
Tomato-garlic soup with tortellini
canned tomatoes, tortellini with cheese, olive oil, garlic (chopped), chicken broth, spices, salt, dark pepper (ground)
section: Garlic soups
Snow-white garlic soup with melon and jamon
melon, almonds, garlic, olive oil, white bread (crumbs), vinegar, salt
section: Garlic soups, Spanish cuisine
Castellan style garlic soup
garlic, jamon, olive oil, paprika (ground), egg, white bread (loaf), chicken broth
section: Garlic soups
Garlic soup with croutons
garlic, white bread (slightly stale), olive oil, paprika, salt, pepper, meat broth, egg, olive oil (for croutons), wheat loaf
section: Garlic soups
Garlic soup with crouton and egg
garlic, chicken broth, olive oil, olive oil (greenish), cilantro (finely chopped), peasant bread (without crusts, thick slices), egg, vinegar, salt, pepper
section: Garlic soups
Garlic soup with tomatoes
white bread, garlic, olive oil, tomato (without skin, diced), chicken broth, salt, paprika
section: Garlic soups
Madrid garlic soup
beef broth, white bread (stale), garlic, salt, olive oil, reddish bell pepper, cayenne pepper, vinegar, egg, green onion (chopped)
section: Garlic soups, Spanish cuisine
Country-style milk-garlic soup
garlic (cloves), vegetable oil, milk, egg (yolk), salt, pepper, croutons.
section: Garlic soups, French cuisine
Garlic cream soup
garlic, zucchini, cream (15%), salt, pepper, reddish hot pepper, olive oil, parsley (chopped greens)
section: Garlic soups, Cream soup
Garlic cream soup with saffron
saffron, butter, garlic, onion (chopped), celery (chopped sticks), bay leaf, sherry, chicken or vegetable broth, rice, cream, lemon juice, crispy croutons
section: Garlic soups
Garlic soup “a la Bitteroise”
garlic – 10 cloves, goose fat – 2 tbsp. l., broth – 1.5 l, olive oil – 2 tbsp. l., egg - 2 pcs., bread (stale) - 8 pieces (small), thyme, bay leaf, salt, pepper, nutmeg.
section: Cuisine of Languedoc (France), Garlic soups
Creamy garlic soup ot Chamsie
butter, onion, garlic, chicken broth, day-old French bread, bay leaf, thyme, heavy cream, salt, pepper
section: Garlic soups
Garlic soup with meatballs
potatoes, bell peppers, meatballs (frozen in advance), carrots, onions, tomato paste, garlic, herbs, spices, vegetable oil (for frying).
section: Garlic soups, Meat soups
Garlic millet soup with vegetables and olive oil
millet, water, onions (large), carrots (large), garlic, salt, dark pepper, herbs, olive oil (extra virgin)
section: Cereal soups, Garlic soups
Garlic soup
Rich, fragrant and velvety soup. A hearty peasant brew made from virtually nothing. Recipe by Helia Delerins.
Ingredients for Garlic Soup:
- Garlic (heads) - 4 pcs.
- Water - 1 l
- Egg yolk - 2 pcs
- Olive oil - 6 tbsp. l.
- Potatoes (medium) - 2 pcs.
Production time: 40 minutes
Number of servings: 4
Nutritional and energy value:
| Ready meals | |||
| kcal 1263.9 kcal |
proteins 20.6 g |
fat 116.5 g |
carbohydrates 80.3 g |
| Portions | |||
| kcal 316 kcal |
proteins 5.2 g |
fat 29.1 g |
carbohydrates 20.1 g |
| 100 g dish | |||
| kcal 83.7 kcal |
proteins 1.4 g |
fat 7.7 g |
carbohydrates 5.3 g |
Garlic soup recipe:
First, peel the garlic. There are different heads of garlic, so as a guide, I’ll say that about a glass of peeled cloves is useful.
Heat olive oil in a saucepan. Chop the garlic as desired. If you eat the soup right away, add diced potatoes along with the garlic. If you are preparing for tomorrow, you don’t need to add potatoes; the soup will thicken thanks to the yolks.
Lightly fry the garlic and potatoes, add water and add dry herbs, the ones you like. I have a Provencal mixture. Bring to a boil and cook from the moment of boiling for 20 minutes.
That's actually all. Puree the soup with an immersion blender, add the freshest herbs to your taste. I have finely chopped dill. If you add yolks, you need to cool the soup a little and quickly stir them in with a whisk. It is not recommended to heat this soup; the yolks may curdle, but the main thing here is not to bring it to a boil.
Serve soup with croutons or croutons. You can sprinkle with grated cheese or add cream. In addition to antibacterial properties, this soup also has one more important feature – for hangovers. But this is so, by the way, in case someone needs it.
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Garlic
The Czech Republic is known to almost everyone for its amazing cuisine: boar's knee and fried cheese, stewed cabbage and goulash, pancakes and apple strudel. Czech soups are fragrant, filling and very tasty.
What's good about garlic soup?
This is a tasty and healthy dish: it is indispensable for colds and is even said to help cope with a hangover. Well, a person who does not need to improve his health will probably like this soup. Garlic, with its spicy smell and unusually pleasant taste, is a satisfaction for every stomach.
Česnečka - as it is!
Garlic is a wonderful soup with potatoes, eggs and smoked meats. This dish is easy to prepare. So even a novice housewife can handle it. And since it is prepared from ordinary goods, and also quickly, it can be used to amuse unexpected guests. Or yourself, if you want to save time for something important.
What is garlic served with?
This excellent soup is usually served with croutons (cheese croutons are the best!). This soup is seasoned with chopped herbs: leeks, parsley, dill, and grated cheese.
What is garlic served with?
Not a bad question. Garlic is served with garlic.
Garlic can be served in bread! Just keep in mind that there are several variations of this soup, and only pureed soup will do for soup in bread.
Czech garlic soup recipes
This excellent soup is a godsend for any housewife! How to cook garlic? There are several options. Option 1 is completely suitable for soup in bread.
Recipe No. 1. Traditional Czech garlic soup
It is often served in bread and looks like this:
Traditional Czech garlic soup.
- Chicken broth - 1.5 l;
- Garlic - 10 cloves;
- Potatoes - 500 gr.;
- Butter - 20 gr.;
- Testicle - 1 pc.;
- Salt, cumin, dark ground pepper - to taste.
- In a bowl with high sides, fry chopped garlic (5 cloves) with cumin and pepper in oil.
- Add 5 more cloves, chopped finely or passed through a garlic press. Fry for 3 minutes.
- Pour broth into the pan.
- Add potatoes cut into small cubes. Cook until the potatoes become soft.
- At this time, beat the egg in a bowl.
- When the potatoes are cooked, pour the egg into the soup, stirring thoroughly.
- Cook for another 5 minutes, add salt.
- Ready! Pour into bread “plates”!
Recipe No. 2. Garlic soup with meat and smoked meats
Nourishing and very tasty!
Special recipe. Spicy recipe.
- Garlic - 2 heads;
- Beef - 400 gr.;
- Mushrooms - 150 gr.;
- Smoked meats - 150 gr.;
- Carrots - 1 pc.;
- Potatoes - 4 pcs.;
- Onion - 1 pc.;
- Water - 4 l.;
- Testicles - 2-3 pcs.;
- Rye bread - 300 gr.;
- Vegetable oil for frying;
- Salt - to taste.
- Cook the meat with onions and carrots for about an hour and a half. Salt half an hour before cooking.
- Cut the bread into small cubes and dry in the oven. You can lightly salt them.
- Finely chop the potatoes: into cubes or cubes.
- Peel the garlic.
- Pour oil into a frying pan and fry the mushrooms.
- We cut the smoked meat into small cubes and send it to the mushrooms.
- Remove meat, carrots and onions from the broth. Add potatoes to the broth.
- After 10 minutes, add fried smoked meats with mushrooms to the soup.
- Finely chop the meat.
- Cook the soup until the potatoes are ready (the potatoes should become soft), then add the meat.
- Immediately add garlic: finely chopped or passed through a garlic press.
- Reduce heat, pour eggs (beaten in advance) into the soup, stirring constantly.
- Ready!
- The soup is served with croutons. You can season it with herbs.
Recipe No. 3. Garlic with onions
Another sharpest option. By the way, you can experiment with spices!
The secret to good garlic is more onion, garlic, salt, pepper and cumin!
- Water - 1.5 l.;
- Onion - 1 pc.;
- Garlic - 6 cloves;
- Testicle - 1 pc.;
- Potatoes - 2 pcs.;
- Vegetable oil for frying.
- Salt, pepper, cumin, marjoram and grated cheese to taste.
- Sauté the onion in oil in a bowl with high sides. The onion should be browned.
- Cut the potatoes into cubes and add to the onion.
- Fry until the potatoes turn golden.
- Now it's time for water and spices. Mix.
- Cook until the potatoes are ready. Add garlic (finely chopped or crushed with a crush).
- Pour in the egg, stirring continuously.
- Ready!
- Season the soup with grated cheese. You can decorate it with herbs and add crackers.
Recipe No. 4. Garlic cream soup with croutons
A wonderful dish: simple, but effective!
You can serve cream soup-puree like in the village, or you can serve it like in Paris (pictured). We usually stick to the golden mean, in other words we do it like in Prague.
- Medium potatoes - 8-10 pcs.;
- Garlic - 5 cloves;
- Milk - half a glass;
- Testicle - 1 pc.;
- Croutons (preferably homemade);
- Salt and dark pepper - to taste.
- Peel and cut the potatoes into quarters. Place in a pan, fill with water (potatoes should occupy a third of the pan).
- Bring to a boil, reduce heat and cook until tender.
- Meanwhile, beat the egg with salt (fork, whisk, mixer).
- Pour in milk. We continue to beat.
- Now add the garlic (from the garlic press).
- When the potatoes are cooked, you need to mash them (without removing them from the water).
- Pour egg-milk dressing with garlic into the liquid puree. Mix thoroughly.
- You can add water and add spices or herbs to taste.
- Bring to a boil. Remove from heat.
- Ready!
- Serve with croutons and onions.
Secrets of delicious garlic
Take possession of these secrets, and your inner world will become richer, and your spouse will be kinder and more cheerful.
- Don't skimp on the garlic!
- Do not overcook the garlic: it should be cooked for no more than 2 minutes.
- If you add an egg, try to stir it so that the egg “rags” are as small as possible.
- To make lean garlic, use vegetable broth. To do this, boil celery roots in water along with carrots and onions (all ingredients must be coarsely chopped). Add delicious fried onions, garlic and carrots to them. Season the broth with herbs and black pepper (peas). You can add bay leaf to the broth.
- For soup with garlic, homemade croutons are perfect, you can fry them in butter (white bread), or you can dry them in the oven (rye bread). Try to cut them very carefully and quite finely (like “Kirieshki”).
Where to taste garlic soup in Prague?
“U Slovanské lípy” - here you can taste amazing garlic and Olomouc cheeses.
The beer hall “U Slovanské lípy” is a space where you should try garlic for the first time and forever.
“U Pravdů” - in this establishment you will be served spicy, rich garlic in bread.
The garlic at the U Andela .
The “Pivovarský klub” has the best garlic soup. It's got fried cheese and beer to go with it - you won't be disappointed!
Garlic soup is light but satisfying, fragrant and spicy, breathtakingly tasty. Try it - you won't regret it! You should definitely try it in the Czech Republic. And if you are just going there, then get ready for a holiday of taste - treat yourself to garlic in advance.
Bon appetit!
Dobrou chut!
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Garlic cream soup
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Apple Pie with Sour Cream
- For pregnant and lactating women
- vegetarian
Ingredients
| garlic | 1 head |
|---|---|
| potato | 2-3 pcs |
| bulb onions | 1-2 pcs |
| vegetable or chicken broth | 700-800 ml |
| milk | 100 ml |
| cream (20-22%) | 200 ml |
| butter for frying | 1-2 tbsp. |
| vegetable oil | 1 tbsp. for frying + 1 tsp. for roasting garlic |
| parsley | |
| salt | |
| freshly ground pepper | |
| For the garlic croutons | |
| snow-white bread or loaf | |
| vegetable oil | |
| garlic | 1-2 cloves |
general information
Total production time
1 hour 30 minutes
Active production time
40 minutes
Complexity
Easy
Number of servings
Step-by-step recipe with photos
Remove the top layer of husk from the head of garlic, but do not disassemble the head into slices, leave it whole.
Place the garlic in a square cut out of foil and pour in 1 teaspoon of olive or vegetable oil.
Wrap the garlic in foil and bake in a heated oven until
30-40 minutes (you can check the readiness from time to time; the garlic may be baked earlier).
Remove the baked garlic from the oven, unwrap the foil, and let the garlic cool.
Cut off the ends of the garlic with a knife and squeeze the garlic pulp into a bowl.
Discard the remaining husks.
Prepare vegetable broth.
While the garlic is roasting and the broth is boiling, prepare the vegetables .
Peel the onion and cut into half rings.
Wash the potatoes, peel them, wash them again and cut into small cubes.
Place butter in a saucepan (preferably with a thick bottom) and pour in olive or vegetable oil.
Add the onion, add a little salt and pepper, and fry until soft, stirring occasionally.
Add potatoes, stir and pour in hot broth.
Advice.
During the manufacturing process, you yourself can regulate the thickness of your dish: If you want the soup to be thicker, you can add 1 level tablespoon of flour to the potatoes, stir, warm up a little, then pour in the broth, and stir again.
Also, the thickness can be adjusted by the amount of potatoes - if you add a couple more potatoes, the soup will turn out thicker.
You can add a little less broth than indicated in the recipe.
Bring the soup to a boil, reduce heat and simmer
10-15 minutes until potatoes are soft. Add a little salt and pepper to taste.
Then add the baked garlic pulp to the soup and stir.
Pour milk into the pan and stir again.
Pour the soup into a blender and puree (it’s easiest to puree the soup using a rod chopper right in the pan).
Return the soup to the heat and bring to a boil again, stirring occasionally.
Pour the cream into the soup, stir, and heat briefly, stirring constantly, but without letting it boil.
Taste the finished soup and, if necessary, add a little salt or pepper.
Serve the soup hot or cool, sprinkled with parsley.
Serve garlic croutons with the soup.
Heat a little oil in a frying pan and fry the crushed garlic clove.
Remove the garlic.
Fry white bread cut into small cubes in garlic oil.
Transfer the fried cubes to a baking sheet and dry briefly in the oven at a temperature
Bon appetit!
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