Garlic Soup

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.

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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.

Related

Looking for more Mediterranean style recipes? Try some of these: