Print

Garlic Soup with Aleppo Pepper Oil and Fried Garlic

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bold and aromatic garlic soup featuring mellow simmered garlic blended into a silky broth, finished with fragrant Aleppo pepper oil and crispy fried garlic for layers of warmth, texture, and flavor.

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

Instructions

  1. Heat 2 tablespoons olive oil in a pot over medium heat. Add the peeled garlic cloves and cook gently for 5–7 minutes, stirring often, until softened and lightly golden.
  2. Add the chopped onion and cook until translucent and tender.
  3. Pour in the broth, then add salt, black pepper, and thyme. Bring to a gentle boil.
  4. Reduce heat and simmer for 15–20 minutes, until the garlic is completely soft.
  5. Blend the soup using an immersion blender until smooth and silky. Stir in lemon juice and adjust seasoning.
  6. For the Aleppo pepper oil, gently warm 3 tablespoons olive oil in a small pan, remove from heat, and stir in the Aleppo pepper. Let infuse for a few minutes.
  7. For the fried garlic topping, heat 2 tablespoons olive oil in a small skillet over medium-low heat. Cook sliced garlic until golden and crisp, watching carefully to prevent burning. Drain on paper towels.
  8. Ladle soup into bowls, drizzle with Aleppo pepper oil, and top with crispy fried garlic before serving.

Notes

  • Cook garlic gently to avoid bitterness and achieve a mellow, slightly sweet flavor.
  • Add a diced potato while simmering for a thicker texture.
  • Stir in a splash of cream for extra richness if desired.
  • Store fried garlic separately to maintain crispness.
  • Refrigerate soup for up to 4 days and reheat gently on the stovetop.

Nutrition

Find it online: https://recipesbyliza.com/garlic-soup-with-aleppo-pepper-oil-and-fried-garlic/