Garlic Soup With Pasta and Peas
Updated June 25, 2024
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 garlic cloves, minced, plus 1 garlic clove, cut in half
Salt to taste (about 2 teaspoons)
1 bay leaf
¼ teaspoon dried thyme, or a few sprigs fresh thyme
½ cup pasta, such as elbow macaroni, orecchiette or fusilli
1 cup frozen peas
4 slices country-style bread, cut in half, or 8 slices baguette, lightly toasted
2 large eggs, beaten
1 tablespoon extra-virgin olive oil
Ground pepper to taste
2 tablespoons chopped fresh parsley
2 to 3 tablespoons freshly grated Parmesan or Gruyère cheese
Nutritional analysis per serving (4 servings)
21 grams carbs; 102 milligrams cholesterol; 210 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 2 grams fiber; 232 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 6 ½ cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
- Step 2
Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn’t stick to the bottom of the pot. Add peas and simmer 5 minutes.
- Step 3
Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
- Step 4
Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
- Step 5
Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.
Private Notes
Comments
When local cauliflower enveloped in his green leaves arrives at the farmers market every fall, it's a good time to create an Italian version of this soup. Simmer the edible green cauliflower leaves and stalks in the soup and add the white cauliflower florettes in place of the pasta.
There's no such thing as too much garlic. I truly believe that. The more pungent, the better. I brown the garlic first, in a spoon of olive oil, then proceed with the recipe.
Have left-overs? This soup easily becomes a simplified "pasta e fagioli": add a can of tomatoes and white beans, maybe some crumbled sausage.
I tell you, winter just got better with this soup.
Sounds delicious and easy...however ...4 measly cloves of garlic for 6 and half cups of water does not make garlic soup. I would use at least 12 -16 for that amount of water. If you use dried thyme and want to remove ( I would keep it in) just use a cotton herb bag or if you have access to melitta paper tea bags for loose tea.
Great recipe to iterate on. I love the texture and color the egg/oil gives the soup. I added a shredded chicken breast, increased ingredients by 1/3 to ensure it was not too chunky adding the protein. And like every other comment, add entire head of garlic.
I used chopped kale for my green and it was fabulous. Contributed a little crunch (because of the stems) that was welcome Broth was delicious.
Pretty bland. Needs way more garlic then the recipe recommends