Czech name: Česneková polévka

Written by Magdalena Skaloudova

Czech garlic soup is one eaten before the main meal. Like most of the Czech soups, the best way to serve it hot. It is quick and easy soup, which is also very healthy thanks to fresh garlic. There are many possibilities of serving. This one is the most common one that is made at home.


1 Tbs butter
1 small yellow onion
4–7 garlic cloves
fresh parsley to taste
2 potatoes
1 cup Canadian bacon or smoked ham, cubed
1 egg
3 cups beef broth
2 tsp caraway seed
1/2 Tbs marjoram
6 slices rye bread
1/4 lb of any white shredded cheese


Cut the onion and two garlic cloves into small pieces. Fry them in a pot with butter until they are a golden brown. Add the broth, stirring in the remaining pressed garlic cloves (the amount depends on individual taste). Peel and cut the potatoes into 1 in. pieces and add. Stir in caraway seed and marjoram. When the potatoes are cooked, pour a beaten egg straight into the soup.

When the potatoes are cooked, serve with the bread, cut into slices.

You can also serve with fried Canadian Bacon or Smoked ham cubes and/or with fried bread cubes.  Add some grated cheese while cubes are frying.

You can add more cheese to the soup (optional), garnish with fresh parsley on the top and serve fried bread on the side.

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