Looking for a way to add extra depth and flavor to your soup or pasta dish? Try a drizzle of homemade garlic oil, the yummy sidekick of garlic confit. It’s very easy to make and SO good!

Garlic confit is the French cooking method of poaching peeled whole garlic cloves submerged in oil over a very low flame. The result is garlic with a sweet intense flavor without the bite. The confit garlic can be added to everything from pastas, soups, and vegetables as well as a delicious spread on toasted bread. Mmmm.

What’s even better is utilizing the oil used in the poaching. I recently stumbled upon this amazing condiment when I made Turkey vegetable soup. I had some extra garlic cloves and decided to make a lazy woman’s garlic confit.

Without telling Antony, I added it to his second serving of turkey soup the following day. He quickly asked what was different about the soup and raved about the flavor. He couldn’t stop talking about it. In fact, he added it to everything he ate that week. Who knew garlic confit would be such a huge hit! Try it on your next pasta or soup dish!

Garlic oil

Prep Time 5 min Cook Time 40 min

Servings Total Cost $2.42 Cost per Serving

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Ingredients

• 1 cup olive oil ($1.92)
• 1/4 cup garlic cloves whole, peeled ($0.50)

Instructions

1. Using a small saucepan or very tiny skillet, place garlic cloves in pan and cover with oil over the lowest flame. Garlic should be submerged in oil.
2. Gently simmer for about 30-40 minutes until garlic is tender.
3. Let cool. Store in airtight container in fridge for 2 weeks.

Instructions with photos

1. Using a small saucepan or very tiny skillet, place garlic cloves in pan and cover with oil over the lowest flame. Garlic should be submerged in oil.
2. Gently simmer for about 30-40 minutes until garlic is tender.
3. Let cool. Store in airtight container in fridge for 2 weeks.