How to make Garlic Soup (Česnečka)

What does my baking have in common with how garlic soup is made? Bread. Yes, you read that right – it’s really about the bread. It would be a shame to throw away a stale or dry piece of a loaf. That is exactly what makes the perfect croutons – and few people can imagine a good garlic soup without them. I recommend using bread within 3 to 4 days of baking.

How is garlic soup made to be unforgettable?

Garlic soup is simple yet sophisticated. This version is prepared without flour. And just like with bread, it’s the principles that matter, not the quantity of ingredients:

1. Garlic isn't the base: The base is the liquid (stock or water with fat). Garlic only enhances the flavor; it doesn't create it on its own.
2. Garlic in waves: It is added gradually. Part is sautéed in fat for sweetness, and part is added towards the end of cooking for the aroma.
3. Fat is the flavor carrier: Without fat, garlic is just sharp. Butter or lard mellows the garlic and adds depth to the soup.
4. Speed: Garlic soup isn't simmered for hours. Long boiling causes the garlic aroma to fade away.

There. Now you know how garlic soup is made. It’s really just a few things to keep in mind. Let’s get to ours. Creamy. A luxurious garlic soup.

Tip from Mari

Ingredients – soup

(approx. 4 servings)

• 30 g Butter
• 4 to 6 cloves Garlic (divided into two parts)
• 400–500 g Starchy potatoes type C (approx. 4–5 medium-sized pieces)
• 800 ml Vegetable stock
• 100 ml Heavy cream (33%)
• Salt and pepper
• Handful of chopped Parsley (optional)

Ingredients – croutons

• 2 slices Stale bread (or more to taste)

• 1 tsp Olive oil

• 1/2 tsp Smoked paprika

• 1/2 tsp Cumin (only if you're not afraid of it)

• 1/2 tsp Garlic powder

• 1/2 tsp Salt

Preparation

1. Preparation of ingredients Peel the potatoes and cut them into smaller cubes. Peel the garlic and slice into thin slices.

2. Soup base Melt the butter in a pot. Add half of the garlic and heat it briefly, just enough to release the aroma. It must not brown, or it will turn bitter.

3. Cooking Add the potatoes, stir them in the fat, and only then pour in the stock. Cook for approximately 15 minutes until the potatoes are completely soft.

4. Creamy consistency Blend the soup until smooth. Finally, pour in the cream, add the rest of the garlic (for that right kick), and season with salt, pepper, and optionally parsley. Just heat the soup briefly; do not boil vigorously.

5. Crispy croutons While the soup is cooking, cut the bread into cubes approx. 1x1 cm. Mix them with oil and spices. Toast dry in a pan or oven until golden brown. You can also use an air fryer. Bake at 160 °C for approx. 11 minutes. The goal is not to dry the croutons until they're hard as a rock, but to create a crispy surface and maintain a soft center.

6. Serving Serve the soup hot, topped with the croutons.

This soup has been a hit in our home for a long time. Let us know if you enjoyed the soup prepared according to our recipe. 

Bon appétit, warmly, Mari

Bake something sweet to finish

Prepare this excellent strudel dough, which is prepared with vinegar. You can fill it not only with apples but also with a curd filling that holds together and doesn't run even during baking.