Reviewed: Nov. 25, 2009

Great starter, but we really like garlic. I mean really like it. We doubled the amount of garlic and still though it could use some more, so we went from 1 to 2 and a half bulbs. We also did half stock and half broth to let the garlic flavor come out a little more. The only other change we made was to blend about 2/3 of the soup in our magic bullet (any blender would do of course).

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mkusminsky

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Reviewed: Oct. 19, 2009

I made this soup for my Mom, who was suffering from a bad sinus infection. She loved it. The garlic really mellows after cooking in the stock. The only thing I wish I'd done differently is use chicken broth, rather than stock, as the stock was a bit overpowering. We added arugula from the garden to it...great.

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Luann

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Reviewed: Apr. 27, 2009

As a lover of garlic soup (and soup in general) this was quite a tasty starter. I didn't change anything except I used green and red peppers for color. Next time I might add a few pepper flakes for a kick. I served it with a light penne with more of the peppers and a tomato-parm overlay. It was a hit.

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vrgirl

Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

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Reviewed: Dec. 30, 2008

It was a recipe that I wanted to make and upon first hearing of the name my husband said - "nah, I don't think so." After I read out the ingredients he said sounds good & I went with it. Now he says "it's a five star."

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