This is some satisfying soup, especially when it’s cold outside. I call it Garlic and Rosemary Bread Soup. I didn’t call it Garlic Bread Soup because I mean “garlic” comma “bread” soup– though there is no reason you could not make this soup with “garlic bread”.
Instead, I made my soup with rosemary bread and plenty of garlic. So you see Garlic and Rosemary Bread Soup really does say it best. I based this recipe on a Martha Stewart version of a classic Italian bread soup, except I used good rosemary bread from the Hollywood Farmers Market. You see, I accidentally let my bread get quite stale. That never happens– rosemary bread usually gets devoured as a toast and tea breakfast. But in this instance, stale bread is a very good thing, because stale bread is the key to this soup’s success. You could toast up some fresh bread in a pinch, but the texture will not be nearly as good.
The other interesting thing about this soup is that like its classic counterpart, it’s thickened with beaten eggs. Which makes it rich and satisfying. You add the egg at the end when the soup is at a low simmer. If you stir plenty as you add the egg you’ll get a silky texture rather than a bunch of clumped up cooked egg. It might take some practice, but with this soup, practice tastes great.
- 1⁄4 c very good olive oil, plus more for drizzling
- 8–10 clv garlic, peeled and minced
- 1 t coarse salt
- 3 c bite-size pieces stale crusty rosemary bread (4 ounces), preferably but any good stale bread is fine
- 5 c rich chicken stock
- 1 t rosemary leaves, minced
- 1 bay leaf
- salt and pepper to taste
- 3 large, eggs well beaten
- whole flat-leaf parsley leaves, for garnish
Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic and 1 teaspoon salt; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
Add bread, and stir to coat. Cook, stirring often until the bread begins to brown. Stir in stock, rosemary and bay leaf; season to taste with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
Discard bay leaf. Stir in eggs. Cook, stirring quite often to keep the eggs broken up, about 10 minutes. Serve soup garnished with plenty of whole parsley leaves and a drizzle of olive oil.
SERIOUS FUN FOOD