This garlic soup is one that all the people in the household have to eat, otherwise the smell of garlic may be overwhelming to those who have not partaken.
One hundred cloves of garlic can pack a powerful punch!
But this soup is really lovely, and to a garlic lover really sublime!
Another positive is that you should be safe from vampires and evil spirits once they get a whiff of your post soup breath!
Reading about garlic I learned that apparently some people have a phobia of garlic, known as Alliumphobia.
It’s actually a real thing where people can become anxious, or even start to sweat and shake around garlic.
Life is interesting!
And I sure am glad I am not afflicted with such a disastrous phobia!
Can you imagine?
I hate to even contemplate such a thing!
China sells 66% of all garlic in the world and a lot of that garlic gets sold here in Jordan.
Lately when I have been in the valley I have been buying local garlic and hanging it at home to dry.
As long as it’s in a cool dark place with good air circulation the garlic will last for many months.
My stairwell to the roof is full of garlic right now, and it smells lovely!
The local garlic of course is so much better than what comes from China.
We go through an awful lot of garlic every month.
Garlic and olive oil are probably the most consumed foods in our house!
Olive oil is pressed here in August and I’m hoping my stocks will last me until then.
We get our olive oil in sixteen liter tins here, and I only have one left!
Once a few years ago we actually got our oil from the olive oil press.
It was funny, practically everyone there was smoking.
Jordan is a country where a lot of people smoke.
Sadly it can be hard to get away from it.
I recall the man holding the container collecting the olive oil from the press with a cigarette in his mouth with a long ash on it.
I was wondering how much ash would end up in the various containers.
Maybe it would contribute to the taste!
Since those days the process is much more modern, and the oil is less likely to contain foreign objects!
The olive oil in this part of the world is actually very good.
The flavor is rich and robust, and is used widely in cooking in the local area.
Given the subtropical climate, and the well draining soil, olive trees do very well in this part of the world.
This means that we have a good supply of excellent olives, and excellent olive oil.
The way olives are cured here is in lemon juice, olive oil, and hot peppers, making them delicious.
I like most kinds of olives, definitely green over the black ones.
And definitely the way they are prepared in the Levant.
And those bouncy canned olives that are so plump and full of water are at the bottom of my list.
They are not really olives as far as I’m concerned!
Garlic soup, try it, you won’t be sorry!