Garlic Soup with Crispy Prosciutto


A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.

Prep Time:
30 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 50 mins
8 servings


  • 4 heads garlic, whole

  • 6 tablespoons olive oil

  • Sea salt to taste

  • Freshly ground black pepper to taste

  • 3 sprigs fresh thyme

  • 3 large shallots, chopped

  • 3 large Yukon Gold potatoes, cubed

  • 1 bay leaf

  • 3 cups chicken broth

  • 2 cups heavy cream

  • 4 slices prosciutto di Parma

  • Zest of 1 lemon

  • Olive oil for drizzling

  • ¼ teaspoon smoked paprika

  • ½ cup torn fresh parsley leaves

  • Reynolds Wrap® Aluminum Foil


  1. Preheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30-35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.

  2. In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.

  3. For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, puree soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.

  4. Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.


For evenly baked garlic bulbs, create a foil packet using Reynolds Wrap® Aluminum Foil.

Nutrition Facts (per serving)

457 Calories
37g Fat
28g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 457
% Daily Value *
Total Fat 37g 47%
Saturated Fat 16g 82%
Cholesterol 90mg 30%
Sodium 576mg 25%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 7g
Vitamin C 17mg 86%
Calcium 105mg 8%
Iron 2mg 9%
Potassium 259mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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