Garlic and Bread Soup

New Season Garlic and Bread Soup 

The Whole Beast by Fergus Henderson
For the early months of spring you can get fresh garlic before it is dried. It has a longer, greener stem, giving you the flavor of garlic with a youthful nature. A food mill is very useful for this recipe—in fact, a food mill is useful all the time.
Course Appetizer, Soup
Servings 6 servings


  • 8 heads garlic skin on
  • 1 quart chicken stock
  • sea salt
  • black pepper freshly ground
  • handful of chunks white bread without crust, of yesterday’s—if not even the day before’s


  • Please the garlic in the stock and bring to a boil, then reduce to a simmer and cook until the garlic is cooked soft — approximately 40 minutes.
  • Then pass the garlic through the food mill (if you have no food mill, press is through a sieve). Mix the garlic pulp back into the stock and season with salt and pepper.
  • Reheat and throw in the bread a couple of minute before serving, so it has just long enough to sop up the soup but not fall apart.
Keyword bread, garlic, New season, soup

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