This easy and warming garlic soup by James Martin is perfect for a cozy meal. Featuring golden garlic, savory ham, and a splash of white wine, it’s topped with poached eggs for a creamy touch. Simple to make and flexible with ingredients you likely have, it’s ideal for chilly days.
Ingredients Needed
- 100 ml / ⅓ cup olive oil
- 4 large slices of white bread
- 7 cloves garlic, thinly sliced
- 100 g / 3.5 oz Serrano ham, pancetta, or bacon, chopped
- 1 bay leaf
- 1 chicken stock cube, crumbled
- 1 tsp sweet pimento (paprika)
- 200 ml / ¾ cup white wine
- 4 eggs
- Salt and freshly ground pepper, to taste
How To Make Garlic Soup
- Prepare bread: Heat a little olive oil in a large, wide pan and fry bread on both sides until golden brown. Remove, cool, and chop into small cubes.
- Fry garlic and ham: Add remaining oil to the pan and fry garlic and ham until golden.
- Add seasonings and wine: Add bay leaf, crumbled stock cube, and pimento, stirring for 5 seconds before pouring in white wine. Simmer for about 2 minutes.
- Add water, bread, and seasonings: Pour in 1 liter / 4 ¼ cups water, add chopped bread, and season with salt and pepper. Bring to a boil, then simmer for 10 minutes.
- Poach eggs in soup: Crack eggs into the soup, carefully stirring to avoid breaking the yolks. Bring back to a boil, cooking eggs to desired doneness.
- Serve: Ladle soup into bowls, piping hot. If using ovenproof bowls, serve soup in these and bake in the oven to cook eggs further if desired.
Recipe Tips
- Golden-brown bread cubes: Make sure the bread is fried until golden and crispy; this adds texture and helps it absorb the soup’s flavors.
- Poach eggs carefully: Crack eggs gently into the soup and avoid stirring vigorously to keep the yolks whole.
- Season gradually: Taste and adjust salt and pepper after adding the stock cube, as it already adds some saltiness.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover garlic soup cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: This soup can be frozen. Once cooled, pour it into a freezer-safe container, leaving a bit of space for expansion. Freeze for up to 2 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and reheat over medium heat for about 5-7 minutes, stirring occasionally, until the soup is hot.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 96
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 17mg
- Sodium: 1064mg
- Potassium: 66mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Apple Pie Recipe
- James Martin Sticky Toffee Pudding
- James Martin Lemon Posset
- James Martin Lamb Shanks
James Martin Garlic Soup
Description
This easy and warming garlic soup by James Martin is perfect for a cozy meal. Featuring golden garlic, savory ham, and a splash of white wine, it’s topped with poached eggs for a creamy touch. Simple to make and flexible with ingredients you likely have, it’s ideal for chilly days.
Ingredients
Instructions
- Prepare bread: Heat a little olive oil in a large, wide pan and fry bread on both sides until golden brown. Remove, cool, and chop into small cubes.
- Fry garlic and ham: Add remaining oil to the pan and fry garlic and ham until golden.
- Add seasonings and wine: Add bay leaf, crumbled stock cube, and pimento, stirring for 5 seconds before pouring in white wine. Simmer for about 2 minutes.
- Add water, bread, and seasonings: Pour in 1 liter / 4 ¼ cups water, add chopped bread, and season with salt and pepper. Bring to a boil, then simmer for 10 minutes.
- Poach eggs in soup: Crack eggs into the soup, carefully stirring to avoid breaking the yolks. Bring back to a boil, cooking eggs to desired doneness.
- Serve: Ladle soup into bowls, piping hot. If using ovenproof bowls, serve soup in these and bake in the oven to cook eggs further if desired.
Notes
- Golden-brown bread cubes: Make sure the bread is fried until golden and crispy; this adds texture and helps it absorb the soup’s flavors.
- Poach eggs carefully: Crack eggs gently into the soup and avoid stirring vigorously to keep the yolks whole.
- Season gradually: Taste and adjust salt and pepper after adding the stock cube, as it already adds some saltiness.
James Martin Garlic Soup