Garlic Soup with Aleppo Pepper Oil and Fried Garlic

I love making this Garlic Soup with Aleppo Pepper Oil and Fried Garlic when I crave something bold, warming, and deeply aromatic. The garlic becomes mellow and slightly sweet as it cooks, creating a rich base for the broth. I finish it with fragrant Aleppo pepper oil and crispy fried garlic, which add layers of flavor and texture that make every spoonful exciting.

Why You’ll Love This Recipe

I love how this soup transforms simple ingredients into something elegant and comforting. I get a beautiful balance between the mellow cooked garlic and the gentle heat from the Aleppo pepper oil. I also appreciate the contrast between the silky broth and the crunchy fried garlic topping. It feels rustic yet refined, and I find it perfect as a starter or a light meal with crusty bread.

Ingredients

• 2 tablespoons olive oil

• 2 whole heads of garlic, cloves peeled

• 1 small onion, finely chopped

• 4 cups vegetable or chicken broth

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried thyme

• 1 tablespoon lemon juice

For the Aleppo pepper oil:

• 3 tablespoons olive oil

• 1 teaspoon Aleppo pepper

For the fried garlic topping:

• 4 cloves garlic, thinly sliced

• 2 tablespoons olive oil

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I heat the olive oil in a pot over medium heat and add the peeled garlic cloves. I cook them gently for about 5–7 minutes, stirring often, until they begin to soften and turn lightly golden.

2. I add the chopped onion and cook until translucent and tender.

3. I pour in the broth, add salt, pepper, and thyme, and bring everything to a gentle boil.

4. I reduce the heat and let the soup simmer for about 15–20 minutes, until the garlic is completely soft.

5. I use an immersion blender to blend the soup until smooth and silky. I stir in the lemon juice and adjust seasoning if needed.

6. For the Aleppo pepper oil, I gently warm the olive oil in a small pan, remove it from heat, and stir in the Aleppo pepper. I let it infuse for a few minutes.

7. For the fried garlic, I heat olive oil in a small skillet and cook the thinly sliced garlic over medium-low heat until golden and crisp. I watch carefully to prevent burning, then drain on paper towels.

8. I ladle the soup into bowls, drizzle with Aleppo pepper oil, and top with crispy fried garlic before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: about 40–45 minutes

Variations

I sometimes add a diced potato to the soup for extra body and creaminess. If I want a richer flavor, I stir in a splash of cream before serving. I also enjoy topping it with toasted croutons or a sprinkle of grated Parmesan. For a heartier version, I serve it with a poached egg placed gently into the hot soup.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 4 days. I keep the fried garlic separate so it stays crisp. When reheating, I warm the soup gently on the stovetop and add fresh toppings just before serving.

FAQs

Does the soup taste overwhelmingly like garlic?

I find that the garlic becomes mellow and slightly sweet after simmering, so the flavor is rich but not harsh.

Can I make this soup vegan?

I use vegetable broth and avoid adding cream or cheese to keep it fully vegan.

What is Aleppo pepper?

I know Aleppo pepper is a mild chili flake with a slightly fruity, earthy flavor and moderate heat.

Can I prepare the pepper oil in advance?

I often make the Aleppo pepper oil ahead of time and store it in a sealed container at room temperature for a few days.

How do I prevent the fried garlic from burning?

I cook it over medium-low heat and watch it closely, removing it from the oil as soon as it turns golden since it darkens quickly.

Conclusion

I find this Garlic Soup with Aleppo Pepper Oil and Fried Garlic to be a beautifully simple yet bold dish. The silky garlic base, aromatic pepper oil, and crispy topping create layers of flavor that feel both comforting and refined. It’s a recipe I turn to whenever I want something warm, fragrant, and deeply satisfying.