Garlic Soup That Cures What Ails You Aka Hangover Soup Recipe

Banish the blues (and hangovers!) with this incredibly flavorful and restorative garlic soup! Hearty yet elegant, this magical potion combines the power of garlic, herbs, and a touch of tomato for a truly unforgettable taste. Perfect for soothing a cold, mending a broken heart, or conquering that post-celebration sluggishness. (Important note: Don't attempt if you're *really* unwell – save it for when you can fully appreciate the deliciousness!) This recipe uses a rich browned vegetable stock (recipe #150683 recommended for optimal flavor!), pasta, and a luxurious egg yolk enrichment for a velvety texture. Pair with our 'The' Salad (#150702) for a complete garlic-infused feast! Finish with a delightful fruity dessert (baked apple with brown sugar, gingerbread, and yogurt – yum!).

Prep Time 20 mins
Cook Time 60 mins
Calories 219.7 kcal
Protein 20g
Rating 4.2 (12 Reviews)
Garlic Soup That Cures What Ails You Aka Hangover Soup 29

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Garlic Soup That Cures What Ails You Aka Hangover Soup

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How to Make Garlic Soup That Cures What Ails You Aka Hangover Soup

  1. In a large stockpot, combine 10 cloves garlic (minced), 6 cups browned vegetable stock (recipe #150683 recommended), 4 whole cloves, 2 tsp dried sage, 1 tbsp dried thyme, and 1/4 cup chopped fresh parsley.
  2. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer uncovered for 45-60 minutes, or until garlic is very tender.
  3. Strain the soup through a fine-mesh sieve, pressing on the solids with the back of a spoon to extract maximum garlic flavor.
  4. Scrape any remaining garlic puree from the underside of the strainer back into the broth.
  5. Discard the garlic peels and spent herbs.
  6. Stir in 1 cup tomato juice (or V8) and bring to a simmer.
  7. Add 1 cup small pasta (alphabet pasta or other small shape) and cook according to package directions (5 minutes for alphabets, 8-10 minutes for larger shapes).
  8. While pasta cooks, whisk 2 large egg yolks in a small bowl.
  9. Place 1 croûte (toasted bread slice) in each soup bowl and top with 1 tbsp grated Parmesan cheese.
  10. Once pasta is cooked, carefully ladle about 1/2 cup of the hot soup into the beaten egg yolks, whisking constantly to temper the yolks.
  11. Whisk the tempered egg yolk mixture into the soup pot.
  12. The soup should thicken almost immediately. Remove from heat.
  13. Ladle the soup over the cheese-covered croûtes.
  14. Garnish each serving with a sprinkle of fresh parsley and/or cilantro, and a few thin slices of ripe avocado.
  15. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

14g

Fat

24g

Carbs

8g