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Garlic Bread Soup

Use a high-quality olive oil for the best flavor in this rustic soup. If you don't have stale bread on hand, lightly toast fresh bread, and tear it into small pieces.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 5 cups
Garlic Bread Soup

Photography: David Matheson

Source: Martha Stewart Living, May Spring 2004


  • 1/4 cup extra-virgin olive oil, preferably Spanish
  • 8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
  • 2 cups bite-size pieces stale crusty bread (4 ounces)
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1 bay leaf
  • Coarse salt and freshly ground pepper
  • 3 large eggs, beaten
  • Flat-leaf parsley leaves, for garnish


  1. Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.

  2. Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.

  3. Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.

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