Tag Archives: garlic

Quick and Easy Garlic Soup

14 Dec

Sometimes all you need is a good bowl of soup

I’m at home for a few days in an attempt to not go completely crazy while studying for finals, which has meant a couple of nice, home-cooked meals. But our parents just seem to get busier and busier, so tonight I was in for dinner by myself and thought I’d cook something to give myself a study break. I’ve had this recipe for “Garlic Soup for One” bookmarked for a while, because it looked easy and comforting, and is also pretty much a pantry meal. At home, of course, the vegetable I used was kale, because ever since the summer that is all Father Spice buys. It was delicious though, and has me rethinking my spinach loyalties.

I liked this soup because it was easy and filling, and basically a one pot meal. It definitely could have done with a little more flavor though… I added hot Hungarian paprika at the end because I felt it was lacking, and could have done with even more kick. I also felt that the base definitely could have been vegetable broth rather than water. Ultimately, though, I wanted more garlic flavor! It felt kind of cheated expecting a “garlic soup” because I just didn’t get the flavor in there… I added two instead of the recommended one clove and would probably double it again next time. But overall this was a good basis for some pasta and vegetables… I probably put way too much of both for the amount of broth, but it turned out well!  I’m definitely going to play around with it and make it again.

Garlic Soup for One (Adapted from the New York Times)

Equipment: Small pot, spoon, knife or garlic mincer


2 cups water

At least 2 plump garlic cloves, minced

Pinch of thyme

Pinch of hot paprika or chilli powder

Salt to taste (about ¼ tsp)

1 tsp olive oil

Handful fusilli, soup pasta, or similar

½ cup green vegetables like peas, broccoli, zucchini, spinach, or kale, chopped

1 egg


Parmesan to finish


Take egg out of fridge. Bring water to a simmer over medium-high heat in a small saucepan. Add garlic, thyme, paprika, olive oil and salt and simmer for about 15 minutes. Add the pasta and vegetables (if using quick-cooking vegetable, like kale, add it a little later than the pasta). Simmer until until pasta is cooked al dente, and taste for seasonings.

Beat the egg in a bowl with some fresh pepper, and whisk a small ladeful of the hot soup into it to temper it. Turn the heat off under the soup and add the egg, which should cloud. Pour into bowl, top with parmesan and enjoy!