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  • Dr Thor Conner

52 Clove Garlic Soup.

I use the 52 Clove soup to treat the winter epizooties, usually colds but also that lingering sinus crud that can mess with your ears or settle to the upper respiratory.

Frequent smaller servings deliver the medicine better than one massive dose.

52 clove garlic soup. Ayurvedic Garlic Soup Recipe for colds.

Serves 4

  • · 26 garlic cloves (unpeeled)

  • · 2 tablespoons olive oil

  • · 2 tablespoons grass fed, organic butter (1/4 stick)

  • · 1/2 teaspoon cayenne powder

  • · 1/2 cup fresh ginger, peeled and chopped

  • · 2 medium onions chopped

  • · 1 1/2 teaspoons chopped fresh thyme

  • · 26 garlic cloves, peeled

  • · 1/2 cup coconut milk

  • · 3 1/2 cups organic vegetable broth (or bone broth)

  • · 4 lemon wedges

Preheat oven to 350F.

Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves.

Peel and chop 26 cloves of raw garlic and allow to age for 10-15 minutes

Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes.

Puree soup until smooth, either in pan or in a blender. Add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.

Squeeze juice of 1 lemon wedge into each bowl and serve. Goes great with rice or iddly.

Can be prepared days ahead and kept refrigerated. Rewarm over medium heat, stirring occasionally.

Try making a batch of this soup and freeze it in a (dedicated) ice cube tray. Three cubes is a good serving .