From Garlic Honey to Garlic Soup: A Love Affair

“Garlic Is As Good As Ten Mothers” by Les Blank
How To Make It
How To Make It

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I am one of those people who will put 10 cloves of garlic in a recipe that calls for 2.

I can’t remember when my love affair with garlic began, but I can remember when I realized I was taking our relationship to a whole new level. It was when I was eating so much of it, the smell was seeping out of the pores of my skin.

I put garlic in everything from dressings to soups and I’m always looking for new ways to work it into my recipes. I’ve roasted it, boiled it, sautéed it, and even eaten it raw—because not only does it make everything taste better, it also has many health benefits. It’s a natural antibiotic, can help lower blood pressure, and boost the immune system as well.

So it’s no wonder that garlic has been used in cooking for centuries. From ancient Greece to China, it’s been added to dishes to give them flavor and depth, and in more recent years, garlic has become a mainstay in many kitchens around the world.

But I know garlic isn’t for everyone. In fact, some people downright hate it—especially the smell. If you are one of those people, this post probably isn’t for you, but if you are, here’s a few garlicky things I’d like to recommend:

“Garlic Is As Good As Ten Mothers” by Les Blank

I was intrigued by the trailer, and by the end of viewing this documentary, I was salivating.

Garlic Is As Good As Ten Mothers is more or less a joyous love letter to garlic put together by filmmaker Les Blank. It presents clear evidence that there are indeed many garlic-obsessed people in the world.

Check out the trailer:

3 Ultra-Garlicky Recipes To Try

Garlic can be used in many different dishes, from savory to sweet. Here are some of my favorite recipes that put it front and center.

Garlic Honey

When I was living in Los Angeles, I ended up at a party full of Bulgarians.

I made my way into the kitchen where there was a woman in the kitchen mincing garlic, then putting it into a small ceramic bowl of honey. It seemed so bizarre to me until she handed me a piece of bread slathered with the concoction.

I wasn’t sure if it was a Bulgarian thing, or if it was just her thing, but I was hooked from the first lick. The sweet and savory combination was unlike anything I had ever tasted before, and I will never forget that sensation.

In time, I would learn that garlic honey is a common cold & flu herbal remedy, especially when fermented.

But I love its use as a condiment, as it’s great in so many ways, and hardly requires a recipe. You can use it as a dipping sauce for bread, a glaze for roasted vegetables, and it’s a natural in marinades and sauces.

Sopa de Ajo

I lived in Spain for a hot minute, but long enough for the country’s cuisine to become one of my favorites. What I love most about Spanish food is its simplicity, how basic ingredients can be turned into such culinary masterpieces.

Sopa de ajo (garlic soup) is a find example of this. It is a garlic-heavy soup seasoned with smoked paprika, thickened with stale bread, and bodied by beaten eggs.

How To Make It

Recipe adapted from Chef José Andrés

Ingredients

4 tablespoon extra virgin olive oil

6-8 garlic cloves, sliced

1/2 tablespoon smoked paprika

About 1 cup or so of rustic white bread, torn into small pieces

1 quart (4 cups) of vegetable or chicken stock

2 large eggs, beaten

Salt

Instructions

1). Heat the olive oil in a medium saucepan over medium heat. Add garlic and saute until golden brown, about 1 minute. Add the smoked paprika and saute for about 1 minute more.

2). Add the bread and pour in the stock. Stir and bring to a boil, then reduce heat to low and simmer for about 10 minutes.

3). Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, almost like noodles. Simmer for 2 minutes and add salt to taste.

Aioli

Living in Spain I also had my share of aioli, a garlic mayonnaise sauce. I ate it mostly with tortilla de patatas, picos de pan crackers, bread, and sometimes patatas bravas. It can also be used to accompany fish, meat, seafood, and vegetables.