First, blanch the garlic: Put the garlic cloves in a medium saucepan and add cold water to cover. Bring to a boil over high heat; reduce the heat and simmer for 5 minutes. Drain well.

INSTRUCTIONS Start by slicing the very top off each bulb of garlic, so that the cloves are intact but exposed. Drizzle about 2 teaspoons of olive oil onto each garlic bulb. Top with a sprinkle of ...

For the soup: 2 cups (500 ml) peeled garlic cloves 1 large baking potato, about 3/4 pound (375 g), peeled and cut into 1-inch (2.5-cm) cubes 2 cups (500 mL) super-quick rich chicken stock (recipe ...