This cozy garlic soup comes together in about 30 minutes all in one pot, making it a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me, you’ll be amazed at how something so simple can be so comforting and delicious!
Ingredient Breakdown
Olive Oil
Olive oil is the star of the show here, it’s going to give you the best flavor and richness in your garlic soup. I prefer using extra virgin olive oil since it has a lovely aroma and enhances every ingredient. You can substitute avocado oil or even butter if you’re looking for a different kind of flavor, but definitely go with olive oil if you can!
Garlic
Let’s talk garlic! You’ll need 8 to 10 large cloves, very thinly sliced. Garlic is the heart of this soup and adds that amazing aromatic quality that fills your kitchen with warmth as it cooks. If you’re not a huge fan of garlic, or you just want to mellow the flavor a bit, you can use half as much. But let’s be honest, who doesn’t love a hearty garlicky dish?
Stale Bread
You’ll want about 4 ounces of stale bread, torn or thinly sliced. This is genius because it gives your soup a creamy texture without needing heavy cream! And, if your bread is fresh? Don’t worry, you can always toast it lightly in a skillet to dry it out a bit. Use any bread you have on hand: sourdough, baguette, or even a plain loaf will work well in this recipe.
Smoked Paprika (Pimentón)
Grab 1 tablespoon of smoked paprika for that extra depth of flavor! It adds a lovely smokiness, transforming your soup into something extraordinary. If you’re out of smoked paprika, regular paprika can be used, but it’ll lose that special touch.
Chicken Stock or Vegetable Broth
You’ll need 6 to 7 cups of either chicken stock or vegetable broth here. This is where the soup gets its body, so use the best quality you can find! Homemade is preferable, but store-bought works great too. Funny story. I once used leftover turkey stock from Thanksgiving, and it was a total game-changer!
Eggs
You’ll want 4 large eggs, whisked, for a protein boost and that beautiful silky texture. When you pour the eggs into the soup, they create delicate ribbons that make each bowl so inviting. You can totally skip the eggs or substitute with silken tofu for a vegan option.
Salt and Pepper
Don’t forget about a couple of pinches of fine sea salt and freshly ground black pepper to taste. These add layers of flavor, pulling everything together deliciously. Always taste and adjust as you go, seasoning is key!
Let’s Get Cooking!
Step 1: Sauté the Garlic and Bread
Start by heating 1/4 cup of olive oil in a large stockpot over medium heat. Add in your sliced garlic and sauté for about 2-3 minutes, stirring occasionally, until fragrant and just golden, careful not to let it brown too much. That golden garlic smell? It’s heavenly! Now, add your smoked paprika, stirring to combine.
Step 2: Add the Bread
Next, toss in 4 ounces of stale bread and coat it evenly in the garlicky oil. Continue to cook for another 3 minutes, stirring frequently, until the bread starts to soften and soak up all those delicious flavors.
Step 3: Simmer the Soup
Pour in 6 cups of chicken stock and stir everything to combine. Use a wooden spoon to break the bread into smaller pieces as it softens. Bring the soup to a strong simmer, letting all those cozy flavors meld together for about 10 minutes.
Step 4: Add the Eggs
Now for the magic, while stirring the soup in a slow, circular motion to create a whirlpool, gradually pour in the whisked eggs. Keep stirring gently to form delicate egg ribbons throughout the soup. The sight alone is divine!
Step 5: Season and Adjust
If you’re looking for a thinner consistency (more like a broth), feel free to add up to 1 additional cup of stock. Don’t forget to taste your creation, adjusting with a couple pinches of salt and pepper as needed. More smoked paprika? Go for it!
Step 6: Serve
Ladle the soup into bowls and enjoy immediately while it’s hot and fragrant. I can almost guarantee you’ll be going back for seconds!
Why I Love This Recipe
This really is my go-to recipe when I’m craving something warm and comforting. I’m a real sucker for garlic in just about anything, and this soup hits that sweet spot every single time! The best part is that you can use whatever you’ve got on hand, making it super versatile. Plus, it’s so quick to whip up, ideal for busy weeknights or chilly evenings when you just want to curl up with something delicious.
If you loved this garlic soup recipe, be sure to check out my Mystical Witch Soup, my Harissa Lentil Stew, or my Pea Soup that your family will adore!
Why This Recipe Works
Quick & Easy
This garlic soup comes together all in one pot in under 30 minutes, perfect for those nights when time is short, but you still want something homemade and comforting.
One Pot
Minimal cleanup is one of the best parts of this recipe! Everything cooks together in a single pot, meaning you can save time on the dishes afterward (who doesn’t love that?).
Customizable
The ingredients can easily be switched around to fit your tastes or whatever you have left in the fridge. Don’t have fresh garlic? Try garlic powder! Want a splash of acidity? Squeeze in a bit of lemon juice just before serving.
Comfort Food
This soup is loaded with tons of flavor, delivering hearty goodness in every spoonful. The textures are comforting, and the garlic never fails to warm you up from the inside out.
Budget-Friendly
All of the ingredients are commonplace, making it a wallet-friendly choice. Even on a tight budget, you can whip up something that feeds a crowd and fills bellies.
Serving and Storage Tips
How to Serve This Garlic Soup
Serve your garlic soup with crusty bread or buttery grilled cheese sandwiches for a classic cozy combo. For a bit of fresh crunch, top with chopped parsley, crispy croutons, or even a few shavings of parmesan cheese. You can never go wrong with more garlic bread on the side!
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the soup may thicken in the fridge if it does, reheat it gently while adding a splash of broth to loosen it up.
Reheating Instructions
The best method for reheating is on the stovetop over low heat, stirring occasionally. If you prefer, you can microwave it, but keep an eye on it to prevent overcooking.
Freezer Friendly
Yes, this garlic soup is freezer-friendly! Just cool it completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat as instructed above.
Final Thoughts
Garlic soup is truly a magical combination of simplicity and comfort. It’s the perfect dish for any time of year but especially shines in chilly months when you want to feel warm and fuzzy inside. Trust me, once you try it, it’ll become your new go-to recipe, just like it did for me!
So the next time you’re wondering what to make for dinner, remember this garlic soup quick, easy, and just downright delicious! Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips.
Garlic Soup
Ingredients
Method
- Heat 1/4 cup of olive oil in a large stockpot over medium heat.
- Add sliced garlic and sauté for about 2-3 minutes, until fragrant and just golden.
- Add smoked paprika and stir to combine.
- Add 4 ounces of stale bread and coat it evenly in the garlicky oil.
- Continue to cook for another 3 minutes, stirring frequently.
- Pour in 6 cups of chicken stock and stir well.
- Break the bread into smaller pieces as it softens and bring to a strong simmer for about 10 minutes.
- While stirring in a slow, circular motion, gradually pour in the whisked eggs.
- Keep stirring gently to form delicate egg ribbons throughout the soup.
- Adjust consistency with additional stock if desired and season with salt, pepper, and paprika.
- Ladle the soup into bowls and enjoy immediately while hot.