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A close up of garlic soup topped with fried garlic and aleppo oil in a bowl on a plate with a spoon. Next to this is a small bowl of the fried garlic and aleppo oil
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Garlic Soup

This garlic soup is creamy and rich yet not too heavy, with two whole heads of garlic and just a splash of milk. Don't worry! The garlic mellows as it cooks An Aleppo pepper-infused drizzle with crispy fried garlic adds the perfect sweet, spicy, and crunchy finishing touch.
Prep Time10 minutes
Cook Time45 minutes
Course: Appetizer, Soup
Cuisine: Mediterranean
Servings: 4 people
Author: Mark Beahm

Ingredients

For the Fried Garlic and Aleppo Pepper Oil

For the Garlic Soup

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, thinly sliced
  • 1 cup garlic cloves (about 2 large heads)
  • 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
  • 4 cups chicken or vegetable stock
  • 3 sprigs fresh thyme, plus more thyme leaves for garnish
  • Kosher salt
  • 1 cup milk

Instructions

  • Make the Fried Garlic and Aleppo Pepper Oil. In a small frying pan over medium heat, swirl the olive oil and sliced garlic until the garlic is golden, 3 to 5 minutes. Remove from the heat and stir in the Aleppo pepper. Pour into a heat-proof bowl and set aside.
  • Make the caramelized base. Heat the olive oil in a Dutch oven or large saucepan over medium-low heat. Add the onion and whole garlic cloves. Cook, stirring occasionally, until the onion and garlic are golden and caramelized, about 20 minutes.
  • Simmer the soup. Add the potatoes, stock, thyme, and a good pinch or two of salt. Increase the heat to high and bring to a boil. Then, reduce the heat back to medium-low to maintain a simmer and cook until the potatoes are tender, about 20 minutes.
  • Finish the soup. Remove the thyme, then use an immersion blender to blend until creamy. Or, transfer to a blender, working in batches with the steam cap off, then return to the pan. Stir in the milk, adding more to your preferred consistency. Taste and adjust the seasoning.
  • Serve the soup. Ladle the soup into bowls. Garnish with the fried garlic and Aleppo pepper oil and fresh thyme leaves.

Notes

Nutrition

Calories: 373.5kcal | Carbohydrates: 38g | Protein: 7g | Fat: 22.8g | Saturated Fat: 4g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 15.4g | Cholesterol: 7.3mg | Sodium: 38mg | Potassium: 763.6mg | Fiber: 3.8g | Sugar: 5.4g | Vitamin A: 105.1IU | Vitamin C: 36.4mg | Calcium: 164.9mg | Iron: 1.7mg

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