Today I’m sharing a recipe that’s pure comfort in a bowl — Italian Garlic Soup, or as it’s known in some regions, Zuppa d'Aglio.
This is one of those recipes that proves you don’t need fancy ingredients to create a meal that tastes absolutely amazing. If you love garlic — and let’s face it, who doesn’t? — you’re going to absolutely love this.
It’s rich, brothy, and gently creamy at the same time, with the bold punch of roasted garlic mellowed into sweet, savoury goodness. Perfect for a cold evening, a lazy weekend lunch, or even a starter for a big Italian-style dinner feast.
And the best part? It’s easy. You’ll probably already have most of the ingredients in your kitchen.

Where is this garlic soup from?
Garlic soup isn’t unique to Italy — Spain, France, and even parts of Eastern Europe have their own versions. But the Italian take is typically lighter, often broth-based, and really lets the garlic shine without being too heavy.
In some regions like Tuscany and Umbria where my ancestors are from, garlic soup is rustic — a simple mix of garlic, stock, day-old bread or potatoes, and a drizzle of good olive oil. In others, you might find it enriched with cream or eggs for a slightly silkier texture.
The version I'm sharing today is somewhere in between — hearty enough to satisfy, but still light enough that you’ll want a second helping.
Ingredients
There aren't a lot of ingredients in this garlic soup. When in season, I stir in wild garlic right before serving for a bit more color and flavor.

- butter
- olive oil
- onions
- garlic
- new potatoes
- chicken stock
- dry white wine
- bay leaf
- dried Italian herbs
- ground turmeric
- frozen peas
- wild garlic (optional)
- corn starch
- milk
- heavy (double) cream
- Salt and pepper
- dried chili flakes (optional)
See recipe card for quantities.
Instructions
Check out these step by step instructions. You can make this garlic soup in under about 30 minutes though simmering it a little longer will have its flavor benefits.

- Step 1: In a saucepan over a medium heat, fry the chopped onions for about 10 minutes or until soft and translucent.

- Step 2: While the onions are frying, roast your garlic. Cut the tops off the heads of garlic and top with a little butter or olive oil. Place in your oven or air fryer at 400°F/200°C for about 10 to 15 minutes or until lightly browned and squeezably soft.

- Step 3: When the garlic is soft, smash it with a fork and remove the skins.

- Step 4: Add the potatoes and smashed garlic to the onions in the pan and fry for about 5 minutes, stirring regularly.

- Step 5: Pour in the stock and add the ground turmeric, bay leaf and dried Italian herbs. Bring to a simmer and let it simmer until the potatoes are soft. This should take about 5 to 10 minutes.

- Step 6: Add the peas and wild garlic if using.

- Step 7: Then stir in the cream and milk slurry mixture. Season with salt and pepper to taste.

- Step 8: Serve hot. This garlic soup is delicious served as is or topped with fried bacon and chili flakes.
Prepping the Garlic
First things first: don't be afraid of all that garlic.
When you roast or slow-cook garlic, it completely transforms. It loses its raw, sharp edge and becomes mellow, sweet, almost buttery.
Here’s how I like to prepare it:
Cut the top off the garlic bulbs. Top with a little butter and/or olive oil and then place in your oven or air fryer at 400°F/200°C for about 15 minutes or until it is lightly browned and soft.
Serving Suggestions
On its own with crusty bread on the side
Topped with a poached egg for a heartier meal
Topped with crispy bacon or ham That's what I did!
With a simple salad for a light dinner
As a starter for a big Italian feast
And of course, a nice glass of crisp white wine doesn’t hurt either.
Variations
Make it vegan: Use vegetable stock and skip the cream and milk. You can use vegan milk substitutes.
Spice it up: Add a pinch of chilli flakes when sautéing the onion and/or sprinkled on top to serve.
Ultra-smooth: Blend and strain for an elegant, velvety soup.
Bulk it out: Stir in a handful of cooked rice or tiny pasta shapes.
Equipment
All you need is a pot to cook the soup. This garlic soup is the ultimate one pot meal. Even the garlic can be cooked simply on top of a piece of foil.
Storage
You can store leftover in an airtight container for 3 to 4 days. To reheat it, just place it in your microwave or heat it in a pot over a medium-high heat until hot.
You can also freeze it for up to 3 months but the texture might change a little because of the cream and milk. If batch cooking, freeze it before adding the milk and cream.
When freezing, be sure to label and date the container.
Top Tip
Although chicken or vegetable stock made with stock cubes will work fine, homemade stock will take this soup up a level or two.
Related
Looking for more Mediterranean style recipes? Try some of these:
Recipe
Garlic Soup
This delicious garlic soup can be made in just over 30 minutes. It is delicious served with crusty bread.
Ingredients
- 1 tablespoon butter, plus more for the garlic
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 3 heads of garlic
- 1lb. (450g) new potatoes, roughly cut into 1 inch pieces
- 2 ¼ cups (600ml) chicken stock
- ¼ cup (80ml) dry white wine
- 1 bay leaf
- 1 teaspoon dried Italian herbs
- ½ teaspoon ground turmeric
- 1 cup (125g) frozen peas
- 1 oz (30g) wild garlic, roughly chopped (optional)
- 2 teaspoon corn starch (cornflour) whisked with 1 cup (250ml) milk to make a slurry
- ¼ cup (70ml) heavy (double) cream
- Salt and pepper to taste
- 1 teaspoon dried chili flakes (optional)
Instructions
- In a saucepan over a medium heat, fry the chopped onions for about 10 minutes or until soft and translucent.
- While the onions are frying, roast your garlic. Cut the tops off the heads of garlic and top with a little butter or olive oil. Place in your oven or air fryer at 400°F/200°C for about 10 to 15 minutes or until lightly browned and squeezably soft.
- While the onions are frying, roast your garlic. Cut the tops off the heads of garlic and top with a little butter or olive oil. Place in your oven or air fryer at 400°F/200°C for about 10 to 15 minutes or until lightly browned and squeezably soft.
- While the onions are frying, roast your garlic. Cut the tops off the heads of garlic and top with a little butter or olive oil. Place in your oven or air fryer at 400°F/200°C for about 10 to 15 minutes or until lightly browned and squeezably soft.
- Pour in the stock and add the ground turmeric, bay leaf and dried Italian herbs. Bring to a simmer and let it simmer until the potatoes are soft. This should take about 5 to 10 minutes.
- Pour in the stock and add the ground turmeric, bay leaf and dried Italian herbs. Bring to a simmer and let it simmer until the potatoes are soft. This should take about 5 to 10 minutes.
- Add the peas and wild garlic if using.
- Then stir in the cream and milk slurry mixture. Season with salt and pepper to taste.
Serve hot. This garlic soup is delicious served as is or topped with fried bacon and chili flakes.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 350Saturated Fat: 8ggCholesterol: 48mgmg








