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Garlic Soup with Crispy Prosciutto

  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Servings: 8
  • Course: Soups & Salads

A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

For evenly baked garlic bulbs, create a foil packet using Reynolds Wrap®Aluminum Foil.


  • 4 heads of garlic, whole
  • 6 tablespoons olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 3 sprigs thyme
  • 3 large shallots, chopped
  • 3 large Yukon Gold potatoes, cubed
  • 1 bay leaf
  • 3 cups chicken broth
  • 2 cups heavy cream
  • 4 slices of prosciutto di Parma
  • Zest from 1 lemon
  • Olive oil, for garnish
  • 1/4 teaspoon smoked paprika
  • 1/2 cup parsley leaves, torn
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30–35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.

Step 2

In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and sauté on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Sauté for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.

Step 3

For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, purée soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.

Step 4

Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.

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