Recipe: Garlic Head Soup
By Jacque Schiller
This soup could also be called, “Since no one delivers around here, what could I throw into a pot and quickly enjoy from a bowl while I binge watch ___ on Netflix?” There always seems to be a bit of bread past its prime, a few garlic bulbs in my kitchen, and if I’ve run out of eggs, luckily there’s a farm store just down the road. Those three ingredients make up the bulk of this recipe. Oh! Plus stock, preferably homemade. I use vegetable here, but chicken would taste fine too and result in a pleasant pale color. The soup is ready to eat in about 30 minutes and since the base is relatively mild, you can go crazy with toppings. Parmesan? Sure! Bacon crumbles? Why not — there’s eggs in there. And a Hudson Valley hint for readers in the area: Rockerbox Garlic Dust is lovely sprinkled on just about anything and used here, brings back the touch of spice made mild in the cooking. Hey, you’re staying in anyway, so relish the stinking rose!
Garlic Head Soup
4 cups homemade stock, vegetable or chicken
2 cups stale bread torn into bite-sized chunks
2 large eggs
8-10 garlic cloves
4 tablespoons quality olive oil
3 sprigs of thyme, chopped
salt & pepper
½ lemon cut into quarters
parsley leaves, optional
1. Heat the oil in a pan over low heat.
2. Mince the garlic and sprinkle with salt. Using a mortar and pestle or the blade of a chef’s knife, grind into a paste. Scrape into pan with the thyme and cook for about 5 minutes.
3. Add the bread, swirling the pieces a bit to coat, season with salt and pepper.
4. When all is fragrant, pour in the stock and bring to a boil before reducing heat and leaving to simmer 10 minutes.
5. Beat the eggs then stir into the mix. Cook on low for another 8-10 minutes.
6. Serve with a wedge of lemon and garnish with parsley.