This recipe for garlic soup was given to my Spanish class by the instructor, it's very yummy!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.

    Advertisement
  • Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.

Nutrition Facts

118.2 calories; 2.4 g protein; 10.9 g carbohydrates; 1.1 mg cholesterol; 1053.2 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/28/2009
Great starter, but we really like garlic. I mean really like it. We doubled the amount of garlic and still though it could use some more, so we went from 1 to 2 and a half bulbs. We also did half stock and half broth to let the garlic flavor come out a little more. The only other change we made was to blend about 2/3 of the soup in our magic bullet (any blender would do of course). Read More
(18)

Most helpful critical review

Rating: 2 stars
01/18/2020
I love garlic and appreciated the simplicity of the recipe. But it was a bit overpowering and overall too much quantity for a family of three. If I make again I would probably make a 1/4 batch and use more like a small appetizer as I finish meal prep. Read More
(1)
27 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/27/2009
Great starter, but we really like garlic. I mean really like it. We doubled the amount of garlic and still though it could use some more, so we went from 1 to 2 and a half bulbs. We also did half stock and half broth to let the garlic flavor come out a little more. The only other change we made was to blend about 2/3 of the soup in our magic bullet (any blender would do of course). Read More
(18)
Rating: 5 stars
02/06/2013
Excellent soup! Easy too! I took another reviewer's suggestions and upped the garlic. I ended up using 2 heads. I thought the flavor was perfect. I have never had Spanish Garlic soup before, so I can't comment on how this compares to traditional soup, but this was delicious! Hubby was raving about it the whole time he was eating it. I was surprised, since he's a total carnivore and there's no meat in this soup! He asked me to make it again, and I will! I sliced the red pepper into thin strips using my mandolin. I garnished our soup with some thinly sliced jalapeño (I know, likely not a traditional ingredient), but it gave it a nice bite. This makes the perfect soup when you're feeling a little under the weather. YUM! Read More
(10)
Rating: 5 stars
10/21/2009
I made this soup for my Mom, who was suffering from a bad sinus infection. She loved it. The garlic really mellows after cooking in the stock. The only thing I wish I'd done differently is use chicken broth, rather than stock, as the stock was a bit overpowering. We added arugula from the garden to it...great. Read More
(9)
Advertisement
Rating: 5 stars
12/30/2008
It was a recipe that I wanted to make and upon first hearing of the name my husband said - "nah I don't think so." After I read out the ingredients he said sounds good & I went with it. Now he says "it's a five star." Read More
(7)
Rating: 5 stars
04/22/2019
Husband really loves this and it is so perfect as he is on a low salt diet. I added no salt except what comes in low sodium chicken broth. I also used broth from boiling shrimp shells, no salt added. Any broth with a flavor and this is still good. It amazes me. I make this every two weeks and add onions, green onion, celery and red or green pepper. It just turns into good food. Calories - is there any? Amazing, thanks.. Read More
(5)
Rating: 5 stars
05/01/2009
As a lover of garlic soup (and soup in general) this was quite a tasty starter. I didn't change anything except I used green and red peppers for color. Next time I might add a few pepper flakes for a kick. I served it with a light penne with more of the peppers and a tomato-parm overlay. It was a hit. Read More
(3)
Advertisement
Rating: 4 stars
02/15/2013
I l-o-v-e garlic so I knew this soup would be a hit. I had some matchstick carrots that needed to be used up so that worked out perfectly. I only had pre-minced garlic and I didn't add the salt or pepper but instead a tiny pinch of red pepper flakes. My only complaint? Waiting for it to cool down slightly so I wouldn't burn the you-know-what outta my mouth. Thanks Judy this is a keeper! Read More
(3)
Rating: 5 stars
02/12/2017
Better with each bowl. Tripled the garlic. I've yet to find an amount of garlic that is too much. Added onions and celery in response to the cook who said there was not enough in it. Otherwise followed the directions. Looked a little too simple but when i tasted it it's definitely a keeper. A good base to add other veggies as well Read More
(1)
Rating: 2 stars
01/18/2020
I love garlic and appreciated the simplicity of the recipe. But it was a bit overpowering and overall too much quantity for a family of three. If I make again I would probably make a 1/4 batch and use more like a small appetizer as I finish meal prep. Read More
(1)