Summary: Garlic soup with potatoes, marjoram, and croutons. A Czech classic that warms you from the inside out. Ready in 40 minutes, serves 6.
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Category: Soups, Czech Cuisine
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Quick Overview
- Dish: Garlic Soup
- Category: Soups, Czech Cuisine
- Cuisine: Czech
- Main ingredient: Garlic, potatoes, marjoram
- Guide: 20 Most Famous Czech Dishes
- Total time: 40 minutes (10 min prep + 30 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 300 g)
- Key technique: Simmering
- Preparation types: Simmering
- Dietary info & allergens: Contains gluten, dairy, eggs
- Suitable for: Cold days, hangover cure, weeknight dinner
- Nutrition (per serving): 200 kcal, Protein: 8 g, Fat: 9 g, Carbs: 24 g
- Storage: 2 days in fridge, not suitable for freezing
- Pairing: Pilsner, dry white wine, sparkling water
- In short: A pungent, warming garlic soup with potatoes, marjoram, and a poached egg or cheese on top.
- Last updated: 19. 9. 2026
WAGUU says: “Garlic soup is the Czech cure for everything – a cold, a hangover, a bad day. The more garlic, the better.”
Key Facts
| Prep time: | 10 minutes |
| Cook time: | 30 minutes |
| Temperature: | Gentle simmer |
| Servings: | 6 |
At a Glance
A pungent, warming soup loaded with garlic, potatoes, and marjoram. Topped with a poached egg and grated cheese. The ultimate Czech comfort food.
Ingredients
Base servings: 6 • Portion weight: 300 g
| Ingredient | Amount | Quality |
|---|---|---|
| Garlic | 15 cloves | Fresh, peeled and minced |
| Potatoes | 500 g | Waxy, peeled and diced |
| Onion | 1 piece | Brown, medium, chopped |
| Butter | 30 g | Unsalted |
| All-purpose flour | 20 g | Plain |
| Beef or vegetable stock | 1200 ml | Homemade or low-sodium |
| Marjoram | 4 g | Dried |
| Caraway seeds | 3 g | Whole |
| Bay leaf | 1 piece | Dried |
| Eggs | 6 pieces | Fresh, for poaching |
| Grated cheese (Edam or Gouda) | 80 g | For serving |
| Salt | 10 g | Fine sea salt |
| Black pepper | 2 g | Ground |
| Bread for croutons | 100 g | Day-old rye or white bread |
Why You Will Love This Recipe
- Warming and pungent: The garlic is the star. It is intense, aromatic, and deeply satisfying.
- Ready in 40 minutes: A quick, weeknight-friendly soup that tastes like a weekend project.
- Customizable: Add a poached egg, grated cheese, or croutons – or all three.
Why it works: The garlic is simmered gently to mellow its sharpness. The marjoram is added at the end to preserve its aroma. The potatoes give the soup body without making it heavy.
Recipe Overview
Prep: 10 min | Cook: 30 min | Difficulty: Easy | Servings: 6 | Type: Soup | Origin: Czech
Detailed Method
Total progress: 0 % done
Phase 1: Making the Base – 10 min
Equipment: Large saucepan
1. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the flour and cook for 2 minutes, stirring constantly, to make a light roux. Add the caraway seeds and half of the minced garlic and cook for 30 seconds.
VKB: The onion is soft and translucent. The roux is smooth and pale. The garlic is fragrant.
Before you continue:
Do not burn the garlic. Burnt garlic becomes bitter. Stir constantly and keep the heat medium.
Phase 2: Cooking the Soup – 20 min
Equipment: Same saucepan
2. Gradually whisk in the stock. Add the diced potatoes and bay leaf. Bring to a simmer and cook for 15–20 minutes until the potatoes are soft.
VKB: The potatoes are soft and the soup is thick. The garlic aroma is strong and warming.
Before you continue:
Do not let the soup boil vigorously. A gentle simmer keeps the potatoes intact and the soup smooth.
Phase 3: Finishing the Soup – 5 min
Equipment: Same saucepan
3. Remove the bay leaf. Add the remaining minced garlic and the marjoram. Season with salt and pepper to taste. Simmer gently for 2 minutes. Do not boil – the garlic should be pungent, not bitter.
VKB: The soup is thick and golden. The garlic aroma is intense. The marjoram adds a warm, earthy note.
Before you continue:
Do not boil the soup after adding the second batch of garlic. Boiling makes the garlic bitter and harsh.
Phase 4: Making the Croutons – 5 min
Equipment: Frying pan
4. Cut the bread into small cubes. Heat a little butter or oil in a frying pan and fry the cubes until golden and crispy, about 3–4 minutes. Drain on paper towels.
VKB: The croutons are golden and crispy. They rattle when shaken in the pan.
Phase 5: Poaching the Eggs – 5 min
Equipment: Small saucepan, slotted spoon
5. Bring a small saucepan of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small cup and slide it into the water. Poach for 3 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon.
VKB: The egg white is opaque and firm. The yolk is still soft when touched.
Phase 6: Serving – 2 min
Equipment: Soup bowls
6. Ladle the soup into bowls. Place a poached egg in the centre of each bowl. Top with grated cheese and crispy croutons. Serve immediately.
VKB: The soup is thick and golden. The egg sits on top, its yolk still soft. The cheese melts into the soup. The croutons add crunch.
Required Equipment
| Equipment | Ideal Size | Alternative | Risk |
|---|---|---|---|
| Large saucepan | 3–4 L | Pot | Overflowing soup |
| Frying pan | 24 cm | Baking tray in the oven | Burnt croutons |
| Small saucepan | 2 L | Deep frying pan | Broken eggs |
Shopping List
Nutritional Profile
Values per serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per Serving | Per 6 Servings |
|---|---|---|---|
| Energy | 67 kcal | 200 kcal | 1200 kcal |
| Fat | 3 g | 9 g | 54 g |
| of which saturated | 1.7 g | 5 g | 30 g |
| Carbohydrates | 8 g | 24 g | 144 g |
| of which sugars | 1.3 g | 4 g | 24 g |
| Protein | 2.7 g | 8 g | 48 g |
| Salt | 0.9 g | 2.7 g | 16.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use fresh garlic, not pre-minced. The flavor is sharper and more aromatic.
- Tip 2: Add the second batch of garlic at the very end. Boiling garlic makes it bitter.
- Tip 3: For a richer flavor, use beef stock instead of vegetable stock.
- Tip 4: Serve with a slice of rye bread rubbed with raw garlic.
Scientific Background
The garlic is simmered gently to mellow its sharpness. The marjoram is added at the end to preserve its aroma. The potatoes give the soup body without making it heavy. Garlic contains allicin, which is released when the cloves are crushed or chopped.
Fine Dining – Professional Techniques
- Plate composition: Ladle the soup into a shallow bowl. Place a poached egg in the centre. Top with grated cheese and croutons.
- Texture contrasts: Add crispy fried onions or a slice of toasted rye bread.
- Temperature contrast: Serve the soup hot and the egg warm.
- Aromatic additions: Garnish with fresh chives or parsley.
Sensory Radar
- Appearance: Golden, thick soup with a white poached egg on top and melted cheese.
- Aroma: Pungent garlic, marjoram, warm spices.
- Taste: Intense garlic, savory, slightly earthy, deeply warming.
- Texture: Thick soup, soft potatoes, runny egg yolk, crispy croutons.
Pairing
- Beer: Czech Pilsner (Pilsner Urquell, Budweiser Budvar)
- Wine: Dry white wine (Riesling, Sauvignon Blanc)
- Non-alcoholic: Sparkling water with lemon
Preparation Variations
- Cheese version: Add 100 g of grated cheese directly into the soup and stir until melted.
- Meat version: Add 200 g of diced smoked sausage or ham for extra richness.
Allergens and Dietary Information
Contains: Gluten, dairy, eggs • Gluten: Yes (flour in roux, croutons) • Not suitable for: Gluten-free, dairy-free diets. Suitable for vegetarians if vegetable stock is used.
Suitable For
Cold days, hangover cure, weeknight dinner, light lunch
Substitution Catalogue
- Fresh garlic: Garlic paste (use 2 tbsp)
- Butter: Vegetable oil or lard
- All-purpose flour: Gluten-free flour blend (for gluten-free)
FAQ
Can I make this ahead of time?
Yes. Make the soup a day ahead and reheat gently. Add the second batch of garlic just before serving.
How garlicky is this soup?
Very garlicky. 15 cloves for 6 servings is intense. If you prefer a milder soup, reduce to 10 cloves.
Can I freeze the leftovers?
No. Potato-based soups do not freeze well – the potatoes become grainy. Make a fresh batch instead.
What cheese should I use?
Edam, Gouda, or a mild Cheddar. Avoid strong cheeses that overpower the garlic.
WAGUU Petr Advises: Cooking for 6 or More?
6–8 people: Double the recipe. Use a larger pot. • 10+ people: Make a double batch and poach eggs in advance. Keep the eggs warm in a bowl of warm water.
Serving Suggestions
Storage and Reheating
Fridge: 2 days • Freezer: Not suitable • Reheating: Gently on the hob, stirring occasionally. Do not boil. Poach fresh eggs.
Author: WAGUU Petr & Team • Published: 19 Sep 2026
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Most Common Mistakes
- Boiling the soup after adding the second batch of garlic – Boiling makes the garlic bitter and harsh.
- Adding marjoram too early – Boiling marjoram makes it bitter. Add it at the end.
- Not enough garlic – This soup is supposed to be pungent. Do not be shy with the garlic.
- Overcooking the potatoes – They should be soft but intact. Overcooking makes the soup mushy.