White Wine Garlic Soup


I was excited to make this soup because we are a garlic family. There’s no such thing as too much garlic. Or so I thought. As the soup bubbled away on the stove, my dad commented from his spot on the couch that dinner was smelling good. Then he got up to take a peek at what I was making and the smell from the stove almost bowled him over. That is really strong, he said, almost choking on his words as he retreated back to the safety of the couch.

I had a bit of trouble with this soup. First off, I find it extremely difficult to make a roux when the roux is anything other than butter and flour. The last time I tried making a roux with garlic and onions in it, the roux (Fettucine Alfredo) failed miserably.

Also, the recipe I was following (from the Soup Bible) wasn’t very exact. The directions stated to add soup stock and water, but there was no mention of water in the list of ingredients. I wasn’t sure if that was an error in the way of accidental addition in the directions or accidental subtraction in the ingredient list. So I decided to add half of the amount of water called for in the directions.

When the soup was nearly done, I decided I wanted to add white wine to make up for the lack of water in the soup. I’m not sure that was a good idea, but I did find a very similar recipe for garlic soup with white wine on Foodnetwork.com so I figured it was OK to add the wine.

And, finally, to thicken the soup you’re supposed to use egg yolk. This is an extremely tricky thing to do because if the soup is too hot, the yolk will curdle. Guess what? My yolk curdled. Which meant my soup didn’t really thicken. Alas, live and learn. I’m not sure I would try this recipe again. The garlic flavor was really strong. I’ll probably just stick to my mom’s tried and true French onion soup from now on!


  • 12 large garlic cloves, peeled and crushed
  • 1 small onion, chopped small
  • 1 T. olive oil
  • 2 T. melted butter
  • 2 T. flour
  • 1 T. white wine vinegar
  • 4 c. chicken stock
  • 2 c. water
  • 2 c. Pinot Grigio
  • croutons and cheesy croutes for garnish


  1. Put the oil, butter, garlic and onions in a medium-sized sauce pan. Cook gently over low heat until soft but not browned.
  2. Add the flour and stir with a wooden spoon to create a roux. Cook for a few minutes, then stir in the wine vinegar, stock, and water. Simmer for 30 minutes. With 10 minutes left of simmer add white wine.
  3. When ready to serve the soup, whisk in the lightly beaten egg yolks. Put croutons into the bottom of soup bowls. Cover with croutes and then pour the soup over. Note: do not let the soup boil after you add the egg yolks. The egg will curdle.

Recipe rating: 

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