Julia Older’s Garlic Soup

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Julia Older’s Garlic Soup

Julia Older is a poet and musician who lives in the Monadnock region of New Hampshire. Her books include Cooking Without Fuel and Soup & Bread in collaboration with Steve Sherman.


  • 3 tablespoons olive oil
  • 1 cup cubed French bread (crouton size) left standing for 1 to 2 hours
  • 2 large garlic cloves
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 5 cups stock (half chicken, half beef)
  • 2 eggs, slightly beaten
  • 2 tablespoons minced fresh parsley
  • Salt


Heat the olive oil in a frying pan over medium-high heat. Add the croutons and brown in the oil. When the croutons are almost brown, press the garlic with the side of a knife, mince, and add to the pan.
Sauté the garlic and croutons approximately 3 minutes more. Remove three-quarters of the croutons and reserve.
Add the paprika, cayenne, and stock to the croutons remaining in the pan. Bring the soup to a fast boil. Remove the pan from the heat; then quickly stir in the eggs, parsley, and salt.
Cover and let stand for 5 minutes.
Warm individual soup bowls with hot water. Serve a few saturated croutons in each bowl, and let guests help themselves to the remaining crisp croutons at the table.

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