Photograph by Patricia Heal Food Styling by Maggie Ruggiero Prop Styling by Beverley Hyde


40 Clove Garlic Soup

Starters from Issue 10 – Winter 2017 – Sin

Menin. The Greek word for wrath is the first in The Iliad, setting the tone for Homer’s epic ancient poem which asks the goddess to “sing the anger of Achilles.” And “menin” seems a fitting descriptor for garlic, with its fierce flavor and permeating aroma. Hippocrates prized it as a digestive aid, and in ancient Greece athletes and soldiers used it to enhance courage and performance. Our soup, with garlic roasted until redolent then strewn with bitter greens, has a power all its own.

serves 4 to 6

  • 4 garlic heads, divided
  • 2 Tbsp extra virgin olive oil
  • 2 sprigs rosemary
  • pinch crushed red pepper flakes
  • 1 quart chicken broth
  • 4 cups torn escarole
  • tsp lemon juice
  • toasted bread, to serve

  • 1

    Preheat oven to 400°F.

  • 2

    Trim the tops off 3 heads of garlic to expose the cloves. Stand the heads on a sheet of aluminum foil and drizzle with 1 Tbsp oil and ¼ tsp salt. Gather foil and seal into a pouch. Roast until cloves are tender and golden, about 1 hour. Cool slightly, then squeeze garlic from skins and mash.

  • 3

    Peel and thinly slice remaining garlic. Heat remaining Tbsp oil in saucepan over medium heat and sauté garlic slices, rosemary and red pepper flakes, stirring occasionally, until garlic has softened but not browned, 5 to 7 minutes. Add stock, mashed garlic, and 1 cup water. Bring to simmer and cook 20 minutes. Discard rosemary. Stir in greens and cook until tender, 2 minutes. Season to taste with salt and add lemon juice just before serving.