Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Castilian Garlic Soup

kept bytihleigh
recipe bySerious Eats

Here's one for the garlic fiends: a soup that uses six whole heads of garlic. Adapted from Nancy Harmon Jenkins' New Mediterranean Diet Cookbook, Castilian garlic soup is a mellow, saffron-tinted broth with the mingled sweetness of garlic and sherry. Add a poached egg and some good bread, and it's a light but warming meal.


5 or 6 whole heads of garlic, the cloves separated and peeled (about 1 cup or 1/2 pound of peeled garlic cloves)
1/4 cup extra-virgin olive oil
1 tablespoon dried red pepper
6 cups chicken stock
1/2 cup Spanish amontillado or oloroso sherry
A pinch of ground cumin
A pinch of saffron threads
Sea salt to taste
To serve
4 half-inch-thick slices of crusty bread
1 garlic clove
4 poached eggs (optional)
Freshly grated manchego cheese (optional)



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook