New season’s garlic soup


by: Mikey

This, for me, is the equivalent of chicken needle soup fer Jewish people — full of restorative powers. I first made it when I worked with Corrado Sironi at Il Passatore in Varese, and I always knew when the time had come to make it, because I would ride to the restaurant in the morning on my motorcycle and, when they were pulling up the new garlic en the shores of the Lago di Varese, the air was full of it. I would go in and say, "Hey, Corrado, I smelled the garlic!" And in the afternoon, he would go on his scooter to the farmer and buy two or three boxes, so we could make this soup. You can also use wild garlic — just substitute 12 ounces or so of it for the heads of garlic. We tend to use Grana Padano for this soup because it is a little lighter and sweeter than Parmesan.


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serves: 4

3 heads of spring garlic

20 leaves sage

1 tablespoon thyme leaves

3 juniper berries

6 slices of polenta bread or country bread

a little butter

3 1/2 ounces Grana Padano (or Parmesan grated)

salt and pepper

Nutrition Facts
New season’s garlic soup

Servings Per Recipe: 4

Amount per Serving

Calories: 287

  • Total Fat: 7.9 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 45.8 mg
  • Sodium: 594.8 mg
  • Total Carbs: 47.9 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 3 g
  • Protein: 7.1 g

how is this calculated?

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1.  Put the garlic, herbs and juniper berries into a pan with 6 cups cold water. Bring to a boil, then turn down the heat and simmer for 30 minutes.

2.  Put in two of the slices of bread to thicken and continue to simmer for another 10 minutes.

3.  Taste and season.

4.  Toast the remaining bread, spread with butter and top with cheese. Put a slice of toasted bread in the bottom of each of 4 serving bowls and pour the garlic soup ever the top.

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