Garlic Bread Soup Recipes

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GARLIC BREAD SOUP



Garlic Bread Soup image

Stale bread finds new life as a soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Yield Makes 5 cups

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, preferably Spanish
8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
2 cups bite-size pieces stale crusty bread (4 ounces)
5 cups homemade or low-sodium store-bought chicken stock
1 bay leaf
Coarse salt and freshly ground pepper
3 large eggs, beaten
Flat-leaf parsley leaves, for garnish

Steps:

  • Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
  • Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
  • Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.

GARLIC BREAD



Garlic Bread image

Ever wonder how to make garlic bread? This homemade garlic bread is the answer! Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 4

1/2 cup butter, melted
3 to 4 garlic cloves, minced
1 loaf (1 pound) French bread, halved lengthwise
2 tablespoons minced fresh parsley

Steps:

  • In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet., Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 258 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 462mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.

CREAMY GARLIC SOUP



Creamy Garlic Soup image

While this soup simmers, the great garlicky aroma will fill your kitchen! We love the toasted garlic bread floating on top of a rich and creamy bowlful. It would be a terrific first course for most any meal.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

6 garlic cloves, minced
1 tablespoon olive oil
8 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
3 egg yolks
1/2 cup half-and-half cream
8 slices frozen garlic bread, thawed and toasted
Grated Parmesan cheese

Steps:

  • In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

Nutrition Facts :

CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)



Chef John's Spanish Garlic Soup (Sopa de Ajo) image

Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

6 cups cubed French bread
1 tablespoon extra-virgin olive oil
¼ cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 ½ teaspoons smoked paprika, or to taste
6 cups chicken broth, or more as needed
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley
4 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
  • Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
  • Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
  • Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
  • Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g

BASQUE GARLIC AND BREAD SOUP ( SOPA DE AJO)



Basque Garlic and Bread Soup ( Sopa De Ajo) image

Make and share this Basque Garlic and Bread Soup ( Sopa De Ajo) recipe from Food.com.

Provided by Mercy

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
6 cloves garlic, sliced thin
1/2 baguette, slightly stale,sliced thin (about 12")
1 tablespoon paprika
4 cups chicken broth or 4 cups water
salt
1/2 teaspoon hot red pepper flakes (optional)
6 large eggs

Steps:

  • In a skillet, heat the olive oil over medium heat.
  • Add the garlic, and fry it, stirring with a wooden spoon, for 2 to 3 minutes, until it is golden.
  • Take care the garlic does not burn.
  • Add the bread, and turn it several times so that it absorbs the oil.
  • Sprinkle it with the paprika, and toss well.
  • Add the water or broth, and cook for 10 to 15 minutes, stirring, until the soup is heated through and well blended and the bread has absorbed much of the liquid.
  • Season to taste with salt and, if you like, the pepper flakes.
  • Just before serving the soup, crack the eggs, and slide them onto the surface of the soup, taking care not to break the yolks.
  • Let the eggs cook for 1 to 2 minutes, until they are set.
  • Serve the soup by spooning it gently into shallow bowls, allowing 1 egg per serving.

Nutrition Facts : Calories 369.6, Fat 25.2, SaturatedFat 4.6, Cholesterol 211.5, Sodium 810.3, Carbohydrate 22.2, Fiber 1.6, Sugar 1.1, Protein 13.2

EMERIL'S GARLICKY BREAD SOUP



Emeril's Garlicky Bread Soup image

I first had Cream of Garlic Soup in New Orleans and fell in love with the smooth mild taste, so I was ecstatic when Emeril did this on his show one day and even more when my husband agreed to try it. This is a favorite with family and friends now. Even my friend's 18 month old granddaughter couldn't get enough.

Provided by Mysterygirl

Categories     Low Cholesterol

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 cups chopped onions
1/4 cup finely chopped garlic
1 bay leaf
1 pinch crushed red pepper flakes
salt
2 quarts chicken stock
2 cups diced day old French bread
1/2 cup heavy cream
1/2 cup grated parmigiano-reggiano cheese
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a large saucepan, over medium heat, add the olive oil.
  • When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper.
  • Season with salt.
  • Saute until slightly caramelized, about 6-8 minutes.
  • Stir in the stock.
  • Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
  • Turn the heat up and whisk in the bread and cream.
  • Continue whisking until the bread has dissolved into the soup, about 10 minutes.
  • With a hand-held blender, puree the soup until smooth.
  • Whisk in the cheese.
  • Season with salt and pepper.
  • Ladle into individual soup bowls and serve.
  • Garnish with parsley.

GARLIC SOUP



Garlic Soup image

Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced
1 small onion, chopped
1 cup dry white wine
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground pepper
1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan
2 cups cubed day-old crusty bread
1/3 cup sour cream
Fresh dill, for topping

Steps:

  • Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
  • Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
  • Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
  • Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

NONNA'S BREAD SOUP



Nonna's Bread Soup image

You can make great meals out of simple ingredients. Nothing better proves this concept than bread soup. The soup is a simple combination of water, egg and some leftover hard bread that most folks would throw away; the results are delicious.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 large cloves garlic, thinly sliced
2 chicken bouillon cubes
2 tablespoons chopped fresh parsley
4 slices stale Italian bread, cut into 1-inch cubes (about 2 cups)
2 plum tomatoes, diced
2 mushrooms, sliced
2 large eggs, beaten
2 tablespoons grated or shaved Pecorino Romano cheese
Kosher salt and freshly ground black pepper

Steps:

  • In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
  • Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
  • Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.

DEB'S GARLIC SOUP



Deb's Garlic Soup image

This delicious soup is very easy to make and is a treat anytime, especially if you are on the mend. Garlic is known for its healing properties, and when heated in a soup base, is very palatable. The flavorful toasted bread cubes give this soup that luxury "comfort food" quality.

Provided by mpcdeb

Time 25m

Yield 4

Number Of Ingredients 8

1 large head elephant garlic
5 cups chicken broth
2 tablespoons butter, softened, or to taste
4 slices bread
2 tablespoons grated Parmesan cheese, or to taste
1 pinch smoked paprika, or to taste
Himalayan sea salt to taste
1 pinch lemon-pepper seasoning, or to taste

Steps:

  • Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
  • Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
  • Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 18 g, Cholesterol 25 mg, Fat 8.1 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 4.3 g, Sodium 1761.6 mg, Sugar 2.6 g

TOMATO AND GARLIC-BREAD SOUP



Tomato and Garlic-Bread Soup image

Categories     Soup/Stew     Cheese     Garlic     Tomato     Sauté     Parmesan     Fall     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 9

1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
9 garlic cloves, minced
8 ounces crusty white sourdough bread, cut into 1-inch pieces
3 large onions, finely chopped
8 cups chicken stock or canned low-salt chicken broth
2 28-ounce cans peeled plum tomatoes, drained, crushed
1/2 cup freshly grated Parmesan cheese
1/4 cup thinly sliced fresh basil (for garnish)
1/4 cup Parmesan cheese shavings

Steps:

  • Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
  • Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
  • Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.

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From emerils.com


HOMEMADE EASY CHEESY GARLIC BREAD RECIPE | THE RECIPE CRITIC
2022-03-13 Combine butter spread: In a small bowl combine softened butter, garlic powder, minced garlic, Italian seasoning and shredded cheese. Butter and cheese: Spread evenly on each side of the garlic bread. Top with Colby and mozzarella cheese. Bake cheesy garlic bread: Bake in the oven for 12-15 minutes until butter is melted and bubbly.
From therecipecritic.com


BASQUE GARLIC SOUP RECIPE FOR A SPICY BREAD EGG DROP SOUP
Transfer the croutons back to the tray and use a paper kitchen towel to wipe the pot clean of crumbs. To the same pot, over medium, add the remaining olive oil, heat the oil, then add the finely chopped garlic and cook for a minute or so, stirring continuously until the garlic is golden, taking care not to burn it.
From grantourismotravels.com


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