Garlic, ah the sweet aroma that from 100 meters away can entice, entrance and invigorate. This recipe will have anyone eating out of your hand in minutes. Clarification: they won’t be eating the soup out of your hands as that would be logistically foolhardy and probably cause serious burns. It’s just an expression, come on, get with the program. Jeeze. Moving along.
You don’t even really have to like garlic for this soup to be utterly awesome. It takes on a mellowed out flavor because you roast the garlic in the oven for a while. So if you have a garlic hater in your life, (I would suggest getting rid of them, but that’s me) try this out and see what they say then. I first discovered this recipe while in Turkey, though it is French, and my mom helped me perfect it.
P.S. I know the recipe seems long but once you make it once, it is quite easy to repeat.
Ingredients for Garlic Soup:
4 heads of garlic (yes, the whole head, intact)
1/4 cup or so of olive oil
1 liter of water/ chicken stock
One package for fresh thyme (or rosemary or your favorite spice.)
about 1/4 cup flour
1/2 package thin egg noodles (don’t add too many)
salt and pepper to taste
fresh chopped parsley on top.
Ingredients for Garlic Bread:
4-6 cloves of garlic
2 Tbsp olive oil
1/4 tsp salt
1 tsp oregano
1 fresh baguette (or whatever bread you prefer)
Turn your oven on to 200 C (400 F)
The real genius here is the way you roast the garlic. The first thing you need to do it cut the heads of garlic in half, horizontally. Look at the picture to see how it is done (thanks Kim’s hands). Don’t peel them at all for the skin will act as a protective covering for the roasting procedure.