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
Greg Henry
SippitySup
Bread Soup
Gorgeous recipe! You really don’t need publicity, as a picture says thousand words, a recipe of your blog is like thousand posts.
I am not a cabbage fan at all but I get a lot of cabbage from the vegetable box i get from a farm and i really lack inspiration to make some thing with those cabbages. Your recipe brings cabbage to a different level. Nothing could make a cabbage soup tastier than these ingredients: chestnuts, rosemary, and pancetta. Thanks for sharing.
I think some people let the numbers and the community and their perceived notions about what is going on with other bloggers influence their own blogs too much. You, my dear, are so talented in the cooking, writing and photography you do not need and shouldn’t be so influenced by what’s happening outside. Create a space that is totally you and you’ve won!
I grew up being forced to eat my mom’s horrible horrible cabbage soup but yours looks divinely delicious! Love the pancetta and chestnuts!
Sadly I am not a cabbage fan–but you can and should feature bloody BLOODY rare beef anytime the mood strikes. A muscle should taste like a muscle, not leather. 🙂
Although I am aware of what types of dishes get better numbers (baking baking and more baking for me) I am way too picky and full of weird cravings to let it dictate what I make. You should not either- I loved the anchovy post, even if it did make me wistful for things I cannot try. This summer when we visit Morocco (or Spain if things go down the toilet) I will purposefully look for fresh sardines.
i’m addicted to matzo ball soup with boiled cabbage- it’s my favorite part…
I love chestnuts in both sweet and savory applications. I’ve made chestnut soup before, but never with cabbage. Although I have to admit I haven’t made a lot of things with cabbage before, it’s just not a vegetable that I use much. I think the poor homely cabbage often gets overlooked for more the glamorous vegetables “du jour” like Kale, which for some reason is on everyone’s radar these days, good to see you giving cabbage it’s time in the limelight.
This looks divine. Bring on the cabbage, anchovies, and wild greens.
I bet this would be fabulous. I’ve got a thing about chestnuts lately & really want to cook some stuff with them but they are $12 a bottle in the store here & I can’t find them raw 🙁
I see them year round at my Asian market. GREG
Those sites definitely deserve a lot of credit for creating a food blogging community. Food sites can kind of blur together on them though. Although, usually once I click on links/pictures it’s pretty clear that each blog is unique and something to offer.
Also, your soup sounds awesome. I made chestnut soup for the first time this winter and loved it. It would be even better with pancetta, and with cabbage too I suppose (it’s not a glamorous vegetable but it is good).
Greg — I love and respect that you are being true to yourself and sticking to the reasons why you blog. I believe that if you have passion for something, then you will succeed in whatever you pursue. As for cabbage, it is one of my favorites. I love it just simply sauteed with olive oil, salt and pepper. Your soup looks and sounds amazing! Nice job! 🙂
I would have never thought to combine these ingredients (all of which I like) as skillfully as you did here. Very creative! I really like your new/renewed stance.
Loving the recipe, both for food and fodder. I’ve been thinking about that kind of blog-authenticity lately too as I continue trying to…well, define mine, even. One of the rich things about your posts: Every reading I feel like I’ve visited YOU also, had a chat, etc. It’s very honest and I love that!
You style is very clear, very defined and I LOVE It. You are Cary Grant with a little Sophia Loren thrown in there. I, on the other hand, am Sophia Loren with a little Cary Grant.
As frustrating as they all may be sometimes, you have to give FB, FG, and TS a lot of credit for building a very supportive community.
Loving these soups you’ve posted recently. Another great one, Greg!