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  • Writer's pictureTommy Centola

Garlic Soup

Updated: Jan 4, 2020

Most people don’t think of soup in May. However, we have been going thru an unusual cold span in Arkansas. So, I whipped up this soup using leftover garlic from a crawfish boil. Talk about good.

4 tablespoons Olive Oil

4 heads Garlic, peeled and minced

1 medium Onion, sliced

2 Bay Leaves

2 Sage Leaves

Creole Seasoning

2 quarts Chicken Stock

3 Basil Leaves, finely chopped

6 Egg Yolks

1 cup Heavy Cream

1 cup Croutons

1 cup Swiss Cheese, grated

Heat olive oil in a medium pot over high heat. Stir in the garlic. Add the onion, bay leaves, sage, Creole seasoning to taste and cook until the onion is golden brown. Stir constantly and reduce heat if needed. Add the chicken stock and basil. Bring to a boil and simmer for 45 minutes. Remove the bay and sage leaves. Beat the egg yolks in a large bowl and pour into the soup beating constantly. Add the cream and stir well. Pour the soup into 6 warm soup bowls. Top with croutons and sprinkle with grated cheese. Serve immediately.


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