This soup is inspired by česnečka, a classic Czech garlic soup that’s said to cure just about anything—a hangover, a cold, or simply a 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.

I decided to take a different spin on my original version and add turmeric! It creates this beautiful golden colour and adds even more health benefits to the soup. Cold season has already started in our house and so I knew I needed to make a big batch of this—it seriously knocks it out! Hope you enjoy it! 

If you’re looking for more Soups that Don’t Suck you can check them out here!

Original Garlic Soup

Mighty Greens Garlic Soup

Toasted Orzo Chicken Soup with Chili Oil

Italian Wedding Soup

20 Minute Wonton Soup

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.

History of Garlic Soup:

Garlic soup, otherwise known as “Ceznecka” or “česnečka” is a traditional Czech soup originating from the Czech Republic, 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.

Why You’ll Love this Recipe:

• Inspired by Prague: This garlic soup is a nod to traditional Czech česnečka—comforting, garlicky, and soul-warming, with a golden twist from turmeric.
• Cold Season Essential: Loaded with immune-boosting garlic and turmeric, this soup is perfect for fighting off colds or cozying up on chilly days.
• Simple Ingredients, Big Flavour: Made mostly from pantry staples like garlic, potatoes, onion, and broth, but tastes like something from a rustic European pub.
• Golden and Gorgeous: The turmeric gives it a rich colour and subtle earthy flavour that makes it as beautiful as it is nourishing.
• Customizable: Add cheese and broil for a melty, indulgent finish—or keep it light and dairy-free. It’s delicious both ways.
• Comfort in a Bowl: Whether you’re feeling under the weather or just need something cozy, this soup hits every note—warm, savoury, and deeply satisfying.

Ingredients for Golden Garlic Soup:

Garlic: I used 40 cloves in this recipe, because I’m garlic-obsessed, but use the cloves from at least 1-2 heads of garlic! Slice thinly.

Onion: The onion is chopped and sautéed with the option to caramelize the onions for more depth of flavour.

Potato: Diced potato gives the soup some substance + heartiness.

Turmeric: not traditional in Czech garlic soup but I love adding for additional health benefits and that gorgeous golden colour!

Salt + black pepper: Keep the seasonings simple and adjust to your taste preferences.

White wine: I don’t believe that white wine is traditional in Czech garlic soup, however I love using it to deglaze the pot, and I find it adds an ever so slight acidity and balances the boldness of the garlic. Skip and deglaze with some extra broth if you’d like.

Broth: You can use vegetable, chicken or beef broth to form the base of the soup. I usually go for chicken broth/stock.

Bay Leaf: Add to the bubbling broth while it simmers to enhance flavour of the soup base

Bread: Cubed up and toasted, the croutons are a traditional garnish to the soup. Really any crusty bread you have works.

Cheese: While not traditional, I find that adding cheese brings it all together when it bubbles under the broiler and adds a luxuriousness to the soup

Fresh herbs: Optional chopped parsley or chives to garnish at the end before serving!

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.

Key Health Benefits of Turmeric:

• Anti-Inflammatory Properties: Curcumin in turmeric is known for its powerful anti-inflammatory effects, which can help reduce chronic inflammation, potentially lowering the risk of certain inflammatory diseases.
• Antioxidant Effects: Turmeric is rich in antioxidants, which help neutralize free radicals in the body, protecting cells from damage and reducing the risk of various diseases.
• Boosts the Immune System: Turmeric has immune-boosting properties, helping the body fight off infections and illnesses more effectively.

Prep for Golden 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 into very thin slices.
• 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.

What type of bread to use for Golden 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:

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!

Tips for the bread:

• 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.

How to Make Golden Garlic Soup:

Step One:

In a large pot, add olive oil and butter and let melt over medium heat. Add chopped onion and caramelize slightly for about 5 minutes, or longer if you have time and want a deeper caramelized flavour in your soup.

Step Two:

Add the chopped potato and sliced garlic. Season with salt, pepper, and turmeric.

Step Three:

Stir and let sauté for about 5 minutes. Deglaze with white wine and add your stock + water.

Step Four:

Bring to a bubble, add in a bay leaf, then reduce to low and let simmer (partially covered) for about 20 minutes.

Step Five:

Cube up your bread, hit with olive oil and salt and toast in the oven at 400 degrees for about 10 min (or until golden).

Step Six:

Ladle soup into oven-safe bowls, top with croutons, grated cheese and place under the broiler for a few minutes until cheese is melted and it’s a bit golden on top.

*Note: the mini Staub cocottes I used hold about a cup of soup each, but any oven-safe bowl/crock works!

Step Seven:

Garnish with fresh herbs like parsley or chives.

Substitutions for Golden Garlic Soup:

Onion: You can substitute in a few shallots or some leek if you don’t have a yellow onion.

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.

Turmeric: No turmeric on hand? A pinch of curry powder or saffron can work.

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

Cheese: Gruyère, Swiss, or a sprinkle of parmesan also work beautifully. For a dairy-free version, skip the broiler step or use your favourite melty vegan cheese.

Bread: Any crusty loaf works—baguette, sourdough, rye, or even gluten-free bread for croutons that stay crisp in the broth.

How to Store Golden Garlic Soup:

I had a lot of soup left-over after filling my three little crocks, so here’s how I stored it:

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.

I honestly think this is the coziest soup in the world! Tag me on social if you try it out (@britacooks)! xx