Immune Boosting Garlic Soup

garlic-soup-the-barefoot-cookThis soup may be a very exciting discovery for you. After preparing it you may say, “All along I could have thickened soups with eggs!?” Yes, I say, you can! I bet you will now add this egg mixture to all kinds of brothy soups. It is a great way to transform a simple broth into something just a little more, well, let us say, elegant. Adding the eggs makes it substantial enough to eat as a meal. The important thing to note is not to continue heating the soup once you add the eggs; otherwise, you will have Cream of Scrambled Eggs Soup instead of creamy garlic soup.

This easy soup is perfect for combating winter colds, allergies and for boosting the immune system in general. And despite its name, it is not too garlicky. You can easily make this more substantial by adding some rice, veggies, and/or chicken chunks. Enjoy!

Garlic Soup
Serves: 6-8
  • ½ cup cold pressed, extra virgin organic olive oil
  • 4 medium sized heads garlic – cloves removed and peeled
  • 2 quarts chicken broth (preferably homemade)
  • 2 cups filtered water
  • 2 Parmesan cheese rinds (optional- this is the ends or hard part of your Parmesan rind)
  • 5 sprigs parsley
  • 5 sprigs thyme
  • 2 bay leaves (ideally fresh)
  • 2 large eggs, beaten
  • 2 tablespoons finely grated Parmesan
  • salt and pepper
  • ¼ teaspoon red pepper flakes to taste
  1. Place garlic cloves, 1 cup chicken broth and olive oil in medium size saucepan and bring to a simmer. Stir frequently. Cook for about 30-35 minutes until garlic is soft and can easily be mashed with the back of a spoon.
  2. While the garlic mixture is cooking, bring remaining chicken broth, water, parmesan rinds, parsley, thyme and bay leaves to a boil in a separate pot. Reduce heat to medium and let simmer about 30 minutes or until stock is more flavorful.
  3. Transfer garlic mixture to the pot with the chicken broth. Increase the heat to medium and simmer until the stock is infused with garlic flavor. This will take about 10 minutes.
  4. Meanwhile, beat eggs and grated parmesan mixture in small bowl until combined.
  5. Strain broth through fine mesh strainer, pushing on the solids in the strainer with spoon to extract all the liquid. Return stock to clean large saucepan and season with salt and pepper to taste. Stir in red pepper flakes and egg mixture.
  6. Serve immediately. If reheating soup to serve later, make sure to heat the soup until it is almost simmering but not longer. (The soup can curdle if heated too high once the egg mixture is added).



  1. Kim Lockard says

    Hello Amanda,
    I am a WAPF chapter leader in Michigan and I just recently listened to your kefir presentation from the 2010 WAPF conference. You mentioned a kefir beverage made with lime and ginger, but usuing coconut water. Is this the same recipe at the website but instead one would substitute coconut water for part or all of the water? Also, if I want to use honey as the sweetner, how much would I use instead of the 1/2 cup of sugar. Thank you, Kim Lockard

    • Amanda says

      Hi Kim,

      Yes, you can make this beverage with coconut water instead of regular water. It is the same recipe as on my website. I would not recommend using honey instead of sugar as it has anti-microbial properties that can kill the kefir grains. You will not need as much sugar (or sweetener of choice) because the coconut water is already a little sweet. Try starting with 1/2 cup sugar and if it is too sweet for you, let it ferment longer to eat more of the sugar. Enjoy!

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