Garlic Soup

This soup is inspired by česnečka, a classic Czech garlic soup that’s often called a cure-all for everything from a hangover to a cold to just a really long day. I first tried it at a cozy pub in Prague a few years ago and immediately fell in love with how simple, hearty, and comforting it was.

Whenever I feel a cold coming on, I always start reaching for all the usual comforting things, and garlic is definitely high on that list. It’s been used in cooking and traditional remedies for centuries, and while I can’t promise a bowl of soup will cure a cold, a hot, garlicky broth is pretty hard to beat when you’re feeling under the weather.

The sniffles have already started making their way through our house, so it felt like the perfect time to make a big batch. My version has plenty of garlic, tender potatoes, toasted bread, and melty cheese on top, making it simple, savoury, and especially good when you’re feeling a little run-down. It’s basically the garlic version of French onion soup, so what’s not to love?

History of Garlic Soup

Garlic soup, otherwise known as “Ceznecka” or “česnečka” is a traditional Czech soup originating from Czechia, and particularly associated with the city of Prague. This soup is a super flavourful and hearty dish that is usually served as a starter or appetizer in Czech cuisine. It tends to be popular in the colder months, however I enjoy making this soup any time I feel a cold coming on or I just want to cozy up.

Trying Garlic Soup in Prague

The first time I tried this garlic soup in Prague was at the coolest, oldest little pub called U Slovanské Lipy. My husband and I had just arrived to the city; we were feeling a bit jet lagged, definitely a bit cold, and we were craving a hot soup and a cold pint. This pub did NOT disappoint! As soon as we walked in we got the sense that we were in someone’s cozy home. We sat at an old wooden table and the server brought us over an absolutely massive pint of delicious beer. When the garlic soup came out I knew I was in love. It was so hearty, so comforting, it warmed me right up, and there was such an incredible flavour and texture to it. I KNEW I needed to recreate this as soon as I got home.

Key Health Benefits of Garlic

• Boosts the Immune System: Garlic has natural immune-boosting properties due to its high content of antioxidants, particularly allicin. These antioxidants help to strengthen the immune system and may reduce the risk of common illnesses like the flu and colds.
• Anti-Inflammatory Properties: Garlic contains compounds that have anti-inflammatory effects. Regular consumption of garlic may help reduce inflammation in the body.
• Detoxification: Garlic can aid in the body’s natural detoxification process by supporting the function of the liver, which helps eliminate toxins from the body.

What You’ll Need

• 1 tbsp olive oil + more for the croutons
• 2 tbsp butter
• 1 medium yellow onion, diced
• 2 heads of garlic: I used about 40 cloves because I can’t get enough garlic, but just use whatever you get from 2 full heads. The more the merrier! Slice the cloves thinly.
• 1 yellow potato, diced
• 1 tsp marjoram: An aromatic herb in the mint family with subtle notes of citrus, pine, and sweetness. It helps balance all that bold garlic flavour.
• 1 tsp caraway seeds (optional): This was a suggestion from my Czech followers, and it’s such a game changer. Caraway has a warm, earthy flavour with hints of fennel and licorice, and I highly recommend using it if you have some.
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup dry white wine: I don’t believe that white wine is traditional in česnečka, but I love using it to deglaze the pot. It adds just a little acidity to balance the richness and bold garlic flavour.
• 6 cups broth (chicken, beef, or vegetable)
• 2 bay leaves
• 2 cups bread, cubed (rye, sourdough, baguette)
• 1 cup grated cheese: Not traditional, but broiling the cheese over the croutons makes this soup extra luxurious. I like Gouda or white cheddar.
• Garnish: parsley or chives

Prep for Garlic Soup

Preparation for the garlic soup is simple in that there are very few ingredients, but slicing up all of the garlic is definitely a labour of love. It’s the most time consuming part of the recipe, but SO worth it.

• Slice up all of the garlic very thinly.
• Dice the onion and potato.
• Cube up the bread to use for the croutons.
• Grate the cheese to top the bowls at the end.

Why slice the garlic

Fun fact: sliced garlic tends to have a more mellow flavour compared to minced garlic! 

When garlic is sliced into larger pieces, there is less surface area exposed to heat. This means that the garlic compounds responsible for its strong, pungent flavor have less chance to break down and release their potent aroma and taste.

Minced garlic, on the other hand, has a greater surface area, which allows more of its volatile compounds to be released when heated. This can result in a more intense and pronounced garlic flavor.

Bread Options for Garlic Soup

When making croutons for this garlic soup, it’s important to choose a bread that’s going to hold its shape during cooking and give a nice texture! Feel free to experiment with different bread types.

Using slightly stale bread is preferable, as it allows the croutons to hold their shape while becoming crispy during cooking. Cut the bread into bite-sized cubes or squares. The croutons should be large enough to provide a satisfying crunch but not too big to overwhelm the soup.

1. Rye Bread:

Rye bread is a popular choice for croutons in Czech garlic soup. Its dense and robust texture adds substance to the soup, and its slightly earthy flavor complements the garlic and other ingredients.

2. Baguette/French Bread:

Baguette or French bread can be used for a lighter and crispier crouton option. These breads have a more delicate texture and a neutral flavor, allowing the focus to remain on the flavours of the soup.

3. Sourdough Bread:

Sourdough bread adds a tangy and slightly sour flavour and chewy texture to the croutons.

4. Whole Grain Bread:

Whole grain bread has a nutty and hearty character.

5. Ciabatta:

Ciabatta creates croutons that are both crunchy on the outside and soft on the inside.

6. Traditional Czech Bread:

Some traditional recipes might use Czech bread varieties like “rohlik” or “chlebíček.” These breads have a dense and hearty texture that works well for croutons.

7. Gluten-Free Options:

If you need to accommodate dietary restrictions, you can definitely try gluten-free bread for these croutons!

How to Make it

Step One:

In a large pot, melt the olive oil and butter over medium heat. Add the onion and cook for 10-12 minutes, stirring occasionally, until softened and lightly caramelized.

Step Two:

Add the potato and sliced garlic, then season with the marjoram, caraway seeds, salt, and black pepper. Continue to sauté for 5-7 minutes, stirring frequently, until the garlic is fragrant and has has taken on a slightly golden colour. Be careful not to let it burn.

Step Three:

Preheat the oven to 400°F.

Step Four:

Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Simmer until the wine has reduced by about half. Add the stock and bay leaves, then increase the heat to high and bring to a bubble. Reduce the heat to medium-low and simmer, partially covered, for 20 minutes.

Step Five:

Meanwhile, add the bread cubes to a parchment-lined baking sheet. Drizzle with olive oil, season with a pinch of salt, and toss to combine. Bake for about 10 minutes, stirring halfway through, or until golden and crisp.

Step Six:

Remove and discard the bay leaves. Ladle the soup into oven-safe bowls and top with the croutons and shredded cheese. Place under the broiler for 2-3 minutes, or until the cheese is melted and a bit golden on top.

Step Seven:

Garnish with parsley or chives and serve immediately.

Substitutions

Broth: Vegetable, chicken, or beef broth all work here. Veggie broth keeps it vegetarian-friendly, while chicken or beef adds a little extra richness.

White Wine: Skip it entirely, use extra broth, or swap for a teaspoon of white wine vinegar for a touch of acidity.

Potato: Any type works—yellow, russet, yukon gold, white, or even baby potatoes cut into small pieces.

Cheese: Gruyère, Swiss, or a sprinkle of Parmesan also work beautifully.

Bread: Any crusty loaf works—baguette, sourdough, rye, whole wheat, etc.

Make it Gluten-Free: Cube up your fav GF bread for the croutons.

Make it Dairy-Free: Swap the butter for extra olive oil, and then skip the broiler step, or use your favourite melty vegan cheese.

Make it Vegetarian: Use vegetable stock as the base of your soup.

Make it Vegan: Swap the butter for extra olive oil, use vegetable stock, and skip the cheese or add your favorite vegan cheese on top.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until warm.

Freezer: Garlic soup freezes surprisingly well—just skip adding cheese or croutons before freezing. Let it cool fully, then transfer to a freezer-safe container for up to 2 months.

To Reheat: Thaw in the fridge overnight if frozen, then warm on the stove. Add fresh croutons and cheese just before serving to keep that perfect texture.

It’s Perfect for a cold day, when you feel a cold coming on, or anytime you need something extra cozy.

If you make it, tag me (@britacooks)on Instagram or TikTok, I’d love to see your recreations. It also means so much when you leave a review in the comments below!

You can save this recipe for later on Pinterest, or head over to my YouTube channel to cook along with me while I walk through the whole recipe. And while you’re there, you’ll find plenty more recipes to try next!