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).
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!
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.
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."
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..
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.
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!
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
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.
