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Cesnakova Polievka (Slovak Garlic Soup )

August 12, 2010

Pauline's side porch; at the sink in the farm kitchen; 1967 in the Queen St kitchen. Me on far right.

My most vivid memories of visiting Grandma’s house are of bounding up the side porch stairs, bursting through the screen door, sidling up to the tall kitchen counter and plunking myself down on a swiveling bar stool.  Her kitchen had a long, two-level counter that divided the kitchen in half lengthwise. Behind the tall counter was a kitchen table and stove.   At the far end of the kitchen was a large pantry that also housed the sink, fridge and the food.  As kids, we rarely sat at the table itself; it was too much fun to sit at the counter as if we were in a restaurant.

Grandma would disappear into the pantry as we sat swiveling back and forth, waiting in anticipation at the counter.  She would soon reappear with spoons and bowls, make a quick stop at the stove to fill the bowls up with soup, and then would serve us across the counter, just like a waitress. We loved it. I believe Pauline loved it too.

She made all kinds of soup, including this one that was plain and simple enough for even her pickiest grandchild (me).

Heavenly garlic soup with crispy homemade croutons, green onions and a raw egg added at the last minute


  • 3 cups of chicken stock (I used my own)
  • 3 cups water (you can use 6 cups if you don’t have stock on hand)
  • 1 head of garlic
  • 1/4 cup oil
  • 1/4 cup chopped green onions
  • 1 egg per serving, optional
  • Dash of sea salt
  • Freshly ground pepper
  • Few leaves of parsley
  • 1 cup cubed crusty day old bread


  1. Heat the chicken stock with 2 ½ cups water to a gentle boil
  2. Blend the garlic in a food processor, and slowly add the oil, a few drips at a time
  3. Add ½ cup water to the food processor at high speed, a tiny bit at a time
  4. Blend until thickened
  5. Pour the garlic mixture into the heated chicken stock
  6. Add salt and pepper to taste
  7. Chop the parsley and/or onion finely, and sprinkle into the soup just before serving
  8. Toss the cubes of bread with 2 tbsp of olive oil and toast in  frying pan
  9. Place a few toasted bread cubes in the bottom of a bowl
  10. Pour the soup over top of the bread cubes
  11. If desired, crack an egg into the bowl too, and gently swirl around

Serve and enjoy.

3 Comments leave one →
  1. Nicholas Harmon permalink
    August 12, 2010 11:07 pm

    I can attest that the soup, though very simple, is also very delicious!

  2. Henock Zewdie permalink
    August 13, 2010 11:28 am

    The bigger question is: Does one eat soup or drink soup?

  3. January 26, 2016 4:37 pm

    Got addicted to the garlic soup while living in Bratislava, I will need to try this reciept some day. 🙂

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