Garlic Bread Soup
This is my straightforward and tasty soup, made quickly using frozen homemade chicken broth. It is my go-to soup when I have a cold or am feeling slightly ill. In Italy, it is known as “Cucina povera,” meaning poor cuisine.
Ingredients
- 3 or 4 tablespoons olive oil
- 2 to 3 cloves minced garlic more if you prefer
- ½ cup stale bread broken into small pieces
- 2 cups chicken stock
- Pinch of chili pepper
- Salt to taste
- Parmesan cheese
Notes
Heat olive oil in a small saucepan. Cook garlic over medium heat for 3 minutes, then add bread and stir to coat.
Add chicken broth, pepper and salt. Bring to a boil, then simmer for 5-10 minutes.
Serve in a bowl topped lightly with grated Parmesan. Makes one serving.
John F. Carafoli is an international food stylist, consultant, and author. He wrote the seminal book Food Photography and Styling; Cape Cod Chef’s Table, Recipes from Buzzards Bay to Provincetown; and Great Italian American Food in New England: History, Traditions & Memories. He has been published in Gastronomica, The Journal of Food and Culture, The New York Times, L’italo-Americano Italian Newspaper, and Edible Cape Cod, where he won an EDDY for best use of recipes in a feature. He was profiled in the Italian publication ER (Emilia Romagna) and presented papers at the Oxford Symposium on Food and Cookery in England. Learn more at carafoli.com.
