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  • 3 bunches green garlic (about 1 pound)
  • 4 to 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • Coarse salt
  • Freshly ground black pepper
  • 1 pound red-skinned or completely red potatoes such as French Fingerling, Red Thumb, or All Red, preferably new, cut into 1/2-inch pieces
  • 5 to 6 cups water


  1. Trim the root end and tops off  garlic, so that you have  white part and about 4 inches of  green. Discard any yellowed or old-looking leaves. Cut garlic plants in half lengthwise and then cut crosswise into thin slices (you should have 5 to 6 cups).
  2. In a wide pot, heat 3 tablespoons of the oil, garlic and onion over medium-low heat. Add 1/2 teaspoon salt; cook, stirring occasionally, until  garlic is wilted but still bright green, 5 to 10 minutes. Reduce heat to low, cover, and cook until garlic and onion are tender, about 10 minutes more.
  3.  Add potatoes, 2 cups of the water, a little salt, and several grinds of pepper and re-cover the pot. Increase heat and bring to a gentle boil. Reduce heat to a simmer, partially cover pot, and cook 5 minutes.
  4. Add 3 cups water and continue cooking until potatoes are tender, and soup flavors develop, about 15 minutes.
  5. Add remaining 1 cup water if soup seems thick. Season with salt, pepper and 1 to 2 tablespoons oil. Drizzle each serving with additional oil, if desired. 
Recipe used with permission from The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007).

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The recipe was originally published as Green Garlic and New Potato Soup on

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