Ingredients (serves 4)

1 whole garlic bulb
6 cloves garlic, peeled
4 tbsps olive oil
½ tbsp paprika
1 tsp of cayenne pepper
90 g pan de sal, cut into cubes
1 L chicken stock
¼ cup white wine
parsley with garnish
salt and pepper


  1. Cut the top of the garlic bulb. Season with salt, pepper and 2 tbsps olive oil.  Cover in foil and bake in 190 degrees C for 45 minutes.
  2. In a pot, saute the garlic, paprika, and cayenne pepper in olive oil for two minutes. Deglaze with white wine and reduce until almost dry.
  3. Add in the pan de sal and chicken stock. Season with salt and pepper and simmer for 8-10 minutes.
  4. Mash the roasted garlic.
  5. Serve the soup with a teaspoon of mashed garlic and chopped parsley.