Feeling a bit under the weather? This restorative soup is just what you need. It is simplicity at its best. A garlic infused broth with a hint of sage and a touch of fresh parsley. I love this recipe because I usually have at least three of the ingredients on hand; the garlic, some kind of broth, and a piece of bread. To steal a quote from Alice Water’s, The Art of Simple Food, “Garlic is a good as ten mothers.”



4-5 cloves of garlic, thinly sliced or roughly chopped
4 cups of homemade chicken stock
4 fresh sage leaves
2-4 pieces of bread, drizzled with good olive oil, and toasted in the oven
2 tablespoons fresh parsley, finely chopped

In a medium or large stock pan, bring the chicken stock and sage leaves to a boil. Once it starts to boil, reduce the heat and remove the sage leaves. If you leave them in too long, they can add a bitter flavor to the broth. Add the garlic and cook for 10 minutes on a low simmer. Taste and season soup with salt and pepper.

While the soup is cooking, slice your bread into 2 inch pieces. I like to use a french baguette but any type of bread would do. Drizzle the bread with olive oil and place it under the broiler for a few minutes until it starts to turn a golden brown color. Keep your eye on it as you don’t want it to burn.

Place the toast in the center of a soup bowl and ladle the garlic broth over the bread, filling the bowl to the rim with the soup. Sprinkle the top of the soup with the freshly cut parsley.


(adapted from Alice Water’s, The Art of Simple Food)