How to Make 52-Clove Garlic Soup to Fight Cold and Flu Symptoms

When is the last time you’ve consumed garlic?

This vegetable is one of the best natural antibiotics thanks to its powerful antibacterial, antimicrobial, and antiviral properties. It can help kill bacteria, viruses, and infections inside or outside the body.

Garlic contains allicin – a powerful chemical compound which fights viruses. According to researchers from the Washington State University, it is a hundred times more effective than the antibiotics ciprofloxacin and erythromycin in fighting bacteria that cause foodborne illnesses.

Fresh garlic contains alliin which transforms into allicin if crushed. This compound helps reduce blood pressure and cholesterol levels, as well as prevent blood clots from forming.  Garlic compounds destroy bacteria and viruses responsible for colds, flu, and earaches.

Moreover, it helps treat diarrhea and other digestive ailments. Other studies suggest that garlic can even help prevent the development of cancer. However, more studies are needed to prove garlic’s anti-cancer ability.

The Cochrane Database, a global research organization, discovered that consuming garlic during the cold months can reduce the duration of cold and flu symptoms – from 5 ½ days to 4 ½ days.

However, the pharmaceutical companies won’t profit if they patent and package garlic products against colds and flu, so they aren’t interested in running expensive trials.

Still, there is a way you can use the antibacterial properties of garlic to fight infections and keep colds and flu away from you this season. You need 52 garlic cloves and few other ingredients to prepare a delicious soup that will probably be as effective as the flu shot.

Here’s how to make it.

52-Clove Garlic Soup Recipe

Ingredients for 4 Servings

  • 26 peeled garlic cloves
  • 26 unpeeled garlic cloves
  • 2 tbsp. of olive oil
  • 1/2 tsp. of cayenne powder
  • 2 tbsp. of (1/4 stick) grass-fed organic butter
  • 1/2 cup of fresh ginger
  • 1 1/2 tsp. of chopped fresh thyme
  • 2 1/4 cups of sliced onions
  • 1/2 cup coconut milk
  • 4 lemon wedges
  • 3 1/2 cups organic vegetable broth

Preparation

Take one small glass baking dish and put the unpeeled garlic cloves, olive oil, and some sea salt.  Toss to coat and cover with foil. Bake the garlic mixture, around 45 minutes in preheated oven at 350F, or until it turns tender and golden brown. Once it cools, remove the peels and put them in another bowl.

Next, put some butter in a heavy large saucepan and melt it over medium-high heat. Then, add the thyme, onions, cayenne powder, and ginger and cook about 6 minutes, or until the onions are translucent.

Add the 26 peeled garlic cloves together with the roasted garlic and cook for 3 minutes. Then, add the organic vegetable broth, cover, and let it simmer about 20 minutes, or until the cloves are very tender.

Puree the soup using a blender, and once smooth return it to the saucepan. Then, add the coconut milk, as well as salt and pepper to taste, and bring to simmer.

Before serving, don’t forget to squeeze the juice of a lemon wedge into each bowl.

You can make the soup one day ahead and refrigerate it. However, make sure you cover it when storing it in the fridge, as well as rewarm it while occasionally stirring over medium heat.