This is a time-honored restorative soup made with broth, or even water, infused with the vitality of garlic and herbs. As the saying goes, “Garlic is as good as ten mothers.” Make this soup in the early spring with immature green garlic or later in the spring and early summer when garlic has just been pulled from the ground and the cloves are just set.

　　

Ingredients

2 to 3 teaspoons sliced green garlic, or 1 or 2 sliced cloves per cup of broth

　　

Step 1

Peel and slice fresh garlic: 2 to 3 teaspoons sliced green garlic, or 1 or 2 sliced cloves per cup of broth.

　　

Step 2

Bring some light chicken broth to a boil with a few leaves of fresh sage. Once it comes to a boil use a skimmer to remove the sage leaves (if the sage cooks too long, the broth will become bitter and dark). Add the garlic to the broth along with salt to taste. Cook for about 5 minutes. Drizzle olive oil over a toasted slice of day-old bread, put it in a bowl, ladle soup over the bread, add a pinch of coarsely chopped parsley, and serve. For a heartier soup, poach an egg in the broth and serve it on top of the bread.

　　The Art of Simple Food