Reviewed: Apr. 25, 2012

Made this twice. First time was just like the recipe. It's very garlicky which I loved but the rest of the family thought was too much. The second time I roasted the garlic and omitted the wine and added more stock. It was very good. Very, very good!!! It was still garlicky but it was a more mellow flavor.

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Carrie

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Mar. 15, 2012

Really Garlic-y and Really Good!!

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Paula

Reviewed: Feb. 23, 2012

really did not care for this

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Feb. 7, 2012

My HS French teacher used to take us to a local fine dining inn for a special "french" meal and Garlic Soup was always on the menu. Sadly, the restaurant changed owners/directions and I've never again come across "Garlic Soup" on any menus. I reached out to fellow cooks here on the Buzz and one of them (I'm sorry I forget who!) recommended this recipe as a possible jumping off point. A couple of years later, I just finally got around to making it. Wow. Amazing. This soup is fantastic! I followed the recipe to a "T", w/the small exception that I did not measure my EVOO to start. I also had no need to add salt/pepper at service. Oh, and I'm lazy, so I used my immersion blender rather than a blender to puree the soup. It was on the borderline of being too garlicky, so I think I will ever so slightly decrease the garlic next time as well as slightly increase the potato. There WILL be a next time. THANKS for the amazing recipe, MARBALET, and I apologize for the lackluster photo. THere'll def be no vampires at the LTH house tonight!

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Reviewer:

lovestohost

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Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

To emphasize what others have said - you have to love garlic to love this. How I differed from the recipe - I added 2 shallots that I needed to use up, and a little over a cup of potato (didn't see the point in not using the whole thing) and I used 1/2 and 1/2 because that's what I had. Also ended up adding about a teaspoon of sugar as the garlic was a little bitter even though I didn't burn it - I think a few of the cloves were past their prime. Added about 1/4 cup chopped fresh parsley before I blended everything, as well as 2 tablespoons of flour. Next time I think I'll add twice as much potato. I have a feeling this will be even better tomorrow. A word of caution - this takes longer to make than the time stated, especially if you're peeling your own garlic. When all was said and done it took me about 2 hours, maybe a little more, but it was worth it.

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HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Oct. 2, 2011

I made this tonight. Very tasty. I bought a BAG of garlic bulbs from the farmers market and needed a soup and potato recipe that would help me use the garlic up. Well... this one did. Was getting scared as it uses at least 2 full bulbs but once it was made it wasn't over powering at all. Granted you must like garlic to dive into this one and I do! I forgot to get cream at the store so I increased my milk to 3C and added an extra potato so I could get the creaminess of the soup. I also added some mild Italian sausage as my husband doesn't think of soup as a meal. Turn out great and it was soooo easy I'm definitely going to make this one again!

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Gail B

Reviewed: Mar. 30, 2011

It was delicious, the only thing I changed though was the amount of garlic. I used a whole cup instead, because in my family you can never use to much garlic. It turned out fantastic.

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matrix3249

Reviewed: Feb. 18, 2011

All six of us like this! Smells great. Tastes great.

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melissa

Reviewed: Jan. 3, 2011

If you love garlic..this is such a treat! Thanks for sharing. I didn't put any wine but it turns out ok!

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shareena

Reviewed: Aug. 24, 2010

WOW this is really good. I wound up with a bitter bulb of garlic so I am sure it would rate higher. I like my soup with something to munch on so I added after puree mushrooms, broc and more potatoes.

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