Garlic Bread Soup

Name: Garlic Bread Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 oz stale baguette, sliced; 8 garlic cloves, peeled, sliced; 3 tbsp extra-virgin olive oil; 4 fresh thyme sprigs; 6 cups vegetable broth; 2 egg yolks, beaten; 1 tsp salt; 1/2 tsp black pepper, ground

A soothing French country soup made with simmered garlic broth, stale bread, and a rich egg yolk liaison.

40 minEasyServes 4280 cal/serving

FrenchSoupStovetopVegetarianNut-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

6 oz stale baguette, sliced
8 garlic cloves, peeled, sliced
3 tbsp extra-virgin olive oil
4 fresh thyme sprigs
6 cups vegetable broth
2 egg yolks, beaten
1 tsp salt
1/2 tsp black pepper, ground

Instructions

1

Heat 3 tbsp extra-virgin olive oil in a large pot over medium-low heat.
2

Add 8 peeled, sliced garlic cloves and cook gently for 3 to 4 minutes until fragrant but not browned.
3

Pour in 6 cups vegetable broth, then add 4 fresh thyme sprigs, 1 tsp salt, and 1/2 tsp ground black pepper.
4

Bring the mixture to a simmer, reduce heat to low, cover, and cook for 15 minutes.
5

Remove thyme from the pot, then stir in 6 oz sliced stale baguette until completely softened.
6

Ladle 1/2 cup of hot broth into 2 beaten egg yolks while whisking continuously to temper them.
7

Whisk the tempered yolk mixture back into the soup and remove from heat before serving.

Questions

Can I make Garlic Bread Soup gluten-free?

Yes. The gluten in this entry is 6 oz stale baguette, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Garlic Bread Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Garlic Bread Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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