Garlic Soup – 100 Times More Effective Than Antibiotics

This garlic soup has been used for centuries to beat numerous flu infections, colds and even new winter norovirus infection. In nowadays the anti-infection and alternate prescriptions appear to be less effective or may have numerous side effects. This is a reason why individuals choose natural remedies because the infections get to be stronger and more resistible.

The most interesting about this garlic soup is that it opposes to new viruses because of its chemical allicin. The experts found that the garlic is more efficient up to 100 times than the most popular antibiotics prescribed against diseases.

Garlic soup

It is evident that the people who eat garlic smeared on bread, are often healthy. However, there is no significant research never implemented to the end, to show precisely the power of garlic, on the grounds that, as that it is not in the interest of big pharmaceutical organizations.

So, all of you who have confidence in the benefits of garlic and you who are still suspicious then make this supernatural soup.


–           50 cleaned and peeled cloves of garlic (about 5 heads),

–           2 tablespoons olive oil

–           2 tablespoons butter

–           1 tablespoon chopped fresh thyme

–           2 large onions, chopped

–           6 cups (250 ml) clear chicken soup

–           1 bunch of fresh herbs – parsley, bay leaf, thyme,

–           1 cup fat sour cream

–           3 cups stale bread cut into cubes

–           1 lemon (in slices)


1)         Preheat the oven to 350 degrees.

2)         Cut the heads of garlic in half across the cloves.

3)         Place the garlic head halves cut side down into an oven safe dish and pour the olive oil

4)         Cover the dish with an oven-safe lid or foil.

5)         Roast 45 minutes to 1 hour or until garlic cloves are fragrant and brown

6)         Remove the garlic cloves, and slightly stick them to the pan

7)         While the garlic is roasting, melt butter in a large pot and saute over medium heat, stirring constantly until onions are translucent and golden.

8)         Add thyme, bay leaf, salt, and pepper and saute for 2 minutes.

9)         When garlic is done roasting, add cloves to the onion mixture in the pot.

10)       Add chicken broth and bring to a simmer.

11)       Simmer for 15 minutes.

12)       Reduce heat to low and add sour cream.

13)       With a stainless steel immersion blender, carefully blend the soup until smooth.

14)       Serve it warm

15)       Garnish with fresh parsley and stale bread and squeeze a lemon wedge over each bowl.



Previous Post
Next Post