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Creamy Czech Garlic Soup Recipe

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★★★★★

5 from 126 reviews

Creamy Czech Garlic Soup is a comforting and flavorful traditional Eastern European dish made with garlic, potatoes, and aromatic herbs. This hearty soup features a rich broth infused with caraway seeds and marjoram, enhanced by sautéed garlic and optionally thickened with egg ribbons. Served with crunchy toasted rye croutons and melting cubes of Emmental cheese, it offers a perfect balance of creamy and crispy textures, making it an ideal starter or light meal.

Ingredients

Scale

For the Soup:

  • 6 cups chicken broth
  • 1 lb waxy potatoes (peeled and diced into 1/2-inch pieces)
  • Salt and pepper, to taste
  • 6–8 garlic cloves (crushed for maximum flavor)
  • 1/2 tbsp unsalted butter
  • 1 large egg (beaten, optional for thickening)
  • 1 tsp whole caraway seeds
  • 1 tsp dried marjoram

For the Topping:

  • 3 oz rye bread (cut into 1/2-inch cubes)
  • 2 tbsp minced parsley
  • 1 tsp olive oil
  • 4 oz Emmental cheese (cubed, rind removed, optional for richness)

Instructions

  1. Sauté Garlic in Butter: Melt the unsalted butter in a medium pan over medium heat. Add the crushed garlic cloves and cook, stirring often, until softened and aromatic, about 4 to 5 minutes. Take care to prevent the garlic from browning by lowering the heat if necessary.
  2. Simmer Potatoes and Season: Add the chicken broth to the pan and bring to a boil over high heat. Season with kosher salt and ground black pepper to taste. Stir in the peeled and diced waxy potatoes, dried marjoram, and whole caraway seeds. Reduce heat to low, cover, and let simmer for 15 to 20 minutes or until potatoes are tender. Adjust seasoning as needed. For a thicker texture, slowly pour in the beaten egg while stirring to create egg ribbons similar to egg drop soup.
  3. Toast the Rye Croutons: Preheat your oven or toaster oven to 350°F. Spread the rye bread cubes on a small sheet pan. Drizzle with olive oil or lightly spray with olive oil. Toss to coat evenly. Toast in the oven for 10 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside until ready to serve.
  4. Serve and Garnish the Soup: Ladle the hot soup into bowls. Top each serving with toasted rye croutons and a sprinkle of minced parsley. Optionally, add cubes of Emmental cheese into the soup or place cheese in the bowl before pouring soup over it to allow it to melt slightly. Serve immediately while piping hot.

Notes

  • Use waxy potatoes like white, yellow, or red for best texture in the soup.
  • To prevent garlic from burning and becoming bitter, cook it gently over medium to low heat.
  • The beaten egg is optional but adds a nice silky texture; add it slowly to avoid curdling.
  • Rye croutons add a distinctive flavor and crunch—don’t skip toasting them well.
  • Emmental cheese is optional but adds a creamy richness that balances the garlic.
  • Storage: Keep soup and croutons separately to maintain crouton crispness; reheat soup gently on stovetop.

Keywords: Czech garlic soup, creamy garlic soup, potato soup, rye croutons, Emmental cheese soup, traditional Czech recipe, garlic soup recipe

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