At the first hint of a scratchy throat, I make a potent garlic soup, boosted by healthy herbs and spices.  The basis of this soup is my beloved Garlic Soup from Julia Child’s Mastering the Art of French Cooking.  It’s made with garlic, sage, thyme, fresh parsley, thyme, and water.  I veer off the original recipe to include inflammation- reducing, circulation-enhancing, immune-strengthening herbs and spices.

Start with a head of garlic, add mushroom, onion, thyme, black peppercorn,  clove, hot pepper, cardamom pods, cumin seeds, bay leaves, galangal, ginger, turmeric, and Sichuan peppercorns.  If there are other healthy spices you love, add them too. The only reason I didn’t include sage and parsley is because I was out.

Add real olive oil.

Garlic soup can be veggie, made with water. Or you can use chicken stock.  I needed extra fortification, so I used chicken stock .  Add salt accordingly.

Bring to a boil, then simmer, partially covered for 40 minutes. Strain, and mash the garlic cloves through the strainer.

If you’ve used water, before serving you could enrich the soup with an egg. Use a farm fresh egg to make a quick mayonnaise, or add a poached egg to the soup.

Final garnishes can included a crouton, with or without grated gruyere, a chiffonade of greens, or sprinkling of herbs.

Did it cure me? I believe so. Give it a try.