The secret is figuring out how to produce rich garlic flavor without spending all day peeling and mincing.
Why This Recipe Works
When developing our garlic soup recipe, we favored a method that called for poaching minced garlic in olive oil until it was soft and mild tasting before adding the garlic and oil to chicken stock, which we enriched with eggs before serving. To get around the tiresome task of peeling and mincing four heads of garlic, we smashed the heads and then poached the garlic with the skin on, separating it out later by forcing it through a fine-mesh strainer. The method worked beautifully, resulting in a deeply flavorful garlic paste that gave our garlic soup recipe the deep garlic flavor and heady finish we had been looking for.