Get Better Soup

Thérèse has a cold, so I decided to prepare my world-famous “Get Better Soup.”    Actually, it is not my “Get Better Soup,” it comes from a recent article in the New York Times from Marian Burros.   You are looking at between 8 to 20 garlic cloves so make sure you stay well downwind of the patient.  Actually, cooked garlic isn’t all that bad.  This soup is guaranteed to give you a sharp kick in the backside to get you on the road to recovery.

Get Better Soup


6 cups rich turkey or chicken stock
2 HEADS of garlic, cloves separated and peeled
4 to 6 small fresh jalapenos, seeded and coarsely chopped, or less if desired
1 Tbs fresh oregano or 1 tsp dried
1 Tbs fresh thyme or 1 tsp dried
Salt and pepper to taste
Freshly grated Parmigiano-Reggiano or pepper Jack cheese


  • Combine the stock, garlic, jalapenos and herbs in a saucepan and bring to a boil.  Reduce the heat and simmer until the garlic is very soft, about 30 minutes
  • Transfer to a blender, and puree until smooth.  Season with salt, and serve in mugs, garnished with the Parmigiano-Reggiano or pepper Jack cheese if you are up to it.


  1. Thanks Mary. We often will halve the jalapenos depending on the severity of the flu and the tolerance of the patient.

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