Czech Garlic Soup is also known as Česnečka in Czech or Hangover Soup. It's regarded as a cure for all ailments, including the common cold and of course hangovers. It is extremely garlicky, and utterly satisfying and comforting on the coldest winter days.
6 to 8clovesgarlic,crushed (you can use even more, if you’d like!)
6cupschicken, beef, or vegetable broth or stock
Kosher salt and freshly ground black pepper
1pound(about 2 medium to large) waxy potatoes (white, yellow, or red–not russets), peeled and diced
1large egg,beaten (optional)
3ounces(3 to 4 slices) rye bread, cubed
1teaspoonolive oil or olive oil spray
4ouncescubed cheese,Emmental, Gruyere, or Camembert–rind removed (optional)
2tablespoonsfinely chopped parsley
Melt the butter in a medium pan over medium heat, and add the garlic. Cook until softened and aromatic, about 4 to 5 minutes (lower the heat if it starts to brown). Add the broth and bring to a boil over high heat.
When boiling, season with salt and pepper, then add the diced potatoes, marjoram, and caraway seeds. Reduce heat and simmer, covered for 15 to 20 minutes until the potatoes are tender. Adjust seasoning as needed.
If you are adding an egg, pour it in slowly while mixing the soup to create ribbons of cooked egg (similar to Chinese egg drop soup).
Meanwhile, heat an oven or toaster oven to 350°F. Add the cubed rye bread to a small sheet pan and either drizzle with olive oil or spray with olive oil spray, and toss with your hands to coat. Toast for about 10 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside until soup is done.
Serve the soup topped with croutons and parsley, and if desired stir in some cheese (or put the cheese in the bowl first and then pour the soup on top). Serve immediately.
Substitute dried oregano if you don’t have dried marjoram. It's close but not identical.