Gilroy Garlic Soup

Name: Gilroy Garlic Soup
Yield: serves 4
Ingredients: 1 tablespoon olive oil; 1 yellow onion, coarsely chopped; 24 large cloves garlic; 2 large russet potatoes, peeled and cut into chunks; 6 cups chicken stock (page 91) or water; Salt; Several sprigs of thyme, for garnish; Several sage leaves, sliced, for garnish

December 9, 2011

Located in California’s San Joaquin Valley, the town of Gilroy is home to the annual Gilroy Garlic Festival. As the artichoke is celebrated in Castroville, so is garlic in Gilroy. Although garlic soups can be found in many countries (made with chicken broth and red wine in southern France and with saffron and sherry in Spain, to name a couple), the following is a simple California recipe that I have enjoyed for years. This makes a great lunch, served with a crusty loaf of bread, a good red wine, and a salad.

Cooks' Note

Suggested Beverage: Try the unique Grand Noir from Storrs Winery in Santa Cruz, which is just west of Gilroy, or Bonny Doon’s Cigare Volant.

Recipe notes

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