Garlic and bread soup
This deliciously simple recipe comes from British chef Fergus Henderson. His London restaurant, St. John, serves traditional British food such as gulls' egg, pressed gizzard and salt pork, chitterlings, Welsh rarebit and Eccles cake.
Have your say
- 6 heads of garlic
- 1 litre of chicken stock
- salt and pepper
- bite-sized chunks of good day-old bread
Peel six heads of garlic and place in a pot with a litre of chicken stock. Bring to the boil, then reduce to a simmer until the garlic is soft - about 40 minutes. Pass the garlic through a mouli or a sieve, then mix it back through the stock and season with salt and pepper. Reheat and serve with bite-sized chunks of good day-old bread thrown in.