Garlic soup

Ingredients

• 1 smallonion
• as neededoil
• 8 clovesgarlic
• as neededplain flour
• ½ tspground paprika
• 5potatoes, preferably floury
• 3allspice berries
• 2black peppercorns
• 2bay leaves
• to tastesalt
• 1 tspdried marjoram
• as neededwater

Instructions

1. 1

   Fry the onion

   Dice the onion and fry it in a saucepan with oil.

2. 2

   Add the garlic

   Press 5 garlic cloves into the pan and fry, stirring so the garlic does not stick to the bottom.

3. 3

   Stir in the flour

   Dust the onion and garlic with plain flour and stir to combine.

4. 4

   Add the paprika

   Add the ground paprika and stir briefly.

5. 5

   Add the broth ingredients

   Pour in water, then add the potatoes cut into small cubes, the black peppercorns, allspice berries and bay leaves. Season with salt.

6. 6

   Cook the potatoes

   Simmer until the potatoes are cooked. If they are the kind that break down quickly, let them soften and fall apart to thicken the soup.

7. 7

   Finish the soup

   Press in the remaining garlic and add the marjoram. Let the soup simmer for 3 minutes, then take it off the heat and add more salt if needed.

What is garlic soup?

Garlic soup is a homely Central European-style soup built around garlic and potatoes. This version uses onion, paprika and marjoram for a savoury broth, with flour and softening potatoes lending it body.

The method starts with a simple onion-and-garlic base, then simmers the potatoes with whole spices. Adding some of the garlic near the end keeps its flavour distinct from the garlic fried at the start.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 4g protein, 34g carbs, 5g fat.

Most of the carbohydrates come from the potatoes and flour, while the oil supplies most of the fat; the soup contains little protein unless served with an additional protein-rich food. Pair it with a source of protein, such as eggs or beans, and a portion of vegetables for a more balanced plate.

Build the flavour base

Onion: Dice it evenly so it softens at a similar pace, and fry gently in oil until softened without letting it brown heavily.

Garlic: The recipe divides the cloves between the beginning and the finish. Stir the first 5 cloves continuously as they fry, since garlic can catch on the pan quickly.

Use the right potatoes

Floury potatoes: These are a good fit because they soften readily and can break apart to thicken the broth. Cut them into small, similar-sized cubes so they cook evenly.

Paprika and flour: Stir both into the fried base briefly before adding water. Keep the paprika moving and avoid prolonged frying, which can make it taste harsh.

Simmer until tender

Doneness: Check a potato cube with a fork; it should be tender through the centre. If you want a thicker soup, continue cooking until some of the floury potato pieces begin to fall apart.

Seasoning: Salt the broth before simmering, then taste again at the end. The final adjustment is especially useful after the potatoes have cooked and the flavours have settled.

Add the finishing garlic

Late addition: Stir in the remaining garlic and marjoram only at the end, then simmer for 3 minutes as directed. This short finish gives the herbs time to infuse without losing all their aroma.

Whole spices: The allspice, peppercorns and bay leaves season the broth as it cooks. They can be removed from bowls before eating.

Serve it simply

This soup can stand on its own as a light meal, or be served with bread for dipping. A crisp salad or lightly dressed vegetables make a fresh contrast to the soft potatoes and warm broth.

If the soup thickens as it sits, loosen it with a little water while reheating and taste for salt again.

Recipe notes & tips

• Cut the potatoes into evenly sized small cubes so they cook at roughly the same rate.
• Stir constantly while frying the first garlic so it does not stick or burn.
• Add the water gradually if you prefer to control how thick the soup becomes.
• Let floury potatoes soften and break down for a naturally thicker broth.
• Fish out the bay leaves and whole peppercorns before serving if you prefer not to find them in the bowl.
• Taste for salt after the final 3-minute simmer.

Variations

• Add caraway: Use a small pinch alongside the whole spices for a different savoury note.
• Add vegetables: Stir in diced carrot or celery with the potatoes and cook until tender.
• Make it creamier: Mash a few cooked potato cubes into the broth before serving.
• Add protein: Serve with a poached egg or cooked white beans for a more substantial bowl.
• Finish with herbs: Sprinkle chopped parsley over the soup just before serving.

Common mistakes to avoid

• Burning the garlic: Keep it moving in the pan and lower the heat if it starts to colour too quickly.
• Adding paprika too early: Stir it in briefly, then add water so it does not scorch in the hot oil.
• Uneven potato pieces: Cut them to a similar size so smaller cubes do not collapse while larger ones remain firm.
• Stopping too soon: Check a potato cube for tenderness before finishing the soup.
• Over-thickening the broth: Add a little water and stir until it reaches the consistency you want.
• Forgetting to taste at the end: Adjust the salt after the final simmer, when the flavours have come together.

How to store

Cool the soup promptly, refrigerate it in a covered container and use within 3 days. Reheat gently in a saucepan until steaming throughout, adding a splash of water if it has thickened; stir often so the potatoes do not catch.

Frequently asked questions