Reminds me of another --- Roasted Garlic Soup with Parmesan Cheese. It was originally posted here in 2003 by David (lakeguy). It's decadently rich! Another soup that benefits from fresh lemon when served.

Unfortunately, you can only view the recipe on Bon Appetit/Epicurious if you subscribe, but this site shares it too.

https://www.food.com/recipe/roasted-garlic-soup-with-parmesan-74016

https://www.epicurious.com/recipes/food/views/roasted-garlic-soup-with-parmesan-cheese-100669

Cooking forum thread with the recipe:

https://www.gardenweb.com/discussions/2435584/roasted-garlic-soup-recipe#n=7

My auntie gave me this one sometime later---I was in my teens. A large butterflied leg of lamb, poked through with holes, in a roaster. An entire head of garlic, slivered in the bottom of the roaster. A very good bottle of red wine. In the oven at 300° F, IIRC, and basted every 15 minutes for three hours. SO good! But I've never made it again. As an adult, I have too much else to do to be basting all the time. :)

I was born in the 60's and I still make the 40 cloves of garlic chicken a couple of times a year. It's a family favourite and one of the first things I cooked for my husband before he was my husband!

Dang. That took me a couple minutes to get. :P I know worse ones, but there's a reason they call puns ”groaners” and ”not quite growners”.

^^^^^ I love a good pun, but calling it a "groaner" is just right. lol!

I haven't made chicken & 40 cloves of garlic in ages!!! It's so good! I learned about it in the late 90s via a romertopf cookbook -- which is how I always made it, and then again when a friend had a conference in San Francisco and came back with a cookbook for me from The Stinking Rose. :)

I've not had the 40 clove garlic chicken but it sounds wonderful. I'll have to try it. Right now I am obsessed with Mojo de Ajo. The Puerto Rican garlic sauce for shrimp or on fried plantains. Garlic in any dish makes it MY dish to savor. Must be something my body craves - or I just don't get annoyed by vampires to matter.

“I learned about it in the late 90s via a romertopf cookbook…”

I’d forgotten about that clay baker I used to have.

I’ve never made Chicken With 40 Cloves of Garlic. I knew Ina had a recipe so we’ll see.

https://barefootcontessa.com/recipes/chicken-with-forty-cloves-of-garlic

I guess I should have posted a link to a recipe. Here is one similar to what I make as I tend to ad lib. I do not add nutmeg but I do add carrots to flavor the juice. I make in a cast iron pan with a lid.

https://cooking.nytimes.com/recipes/3764-chicken-with-40-cloves-of-garlic

I like that you don't even have to peel the garlic. I have a chicken, but had a big project this week and I can't be sure that it hasn't gone bad. But I also have a lot of garlic and a lot of carrots. If the chicken is okay, I'll try this, inc. Moosemac's carrots. :)

I have wanted to try this for years. I believe Julia Child was where I first read it. It is something my husband would not touch if he was starving.

I guess it is kinda a bucket list item. I'm sure all the recipes are about the same and very good, but I would like to do the Julia Child recipe first.

Does anyone have the original Julia Child? Google is NOT helping, lol.

https://cookingfrombooks.com/2021/04/26/chicken-with-40-cloves-of-garlic/

Perhaps the earliest version of this French bistro-style dish to gain a foothold on our shores was one by James Beard. In the early 60s, Julia Child wrote an essay for The Boston Globe titled “40 Cloves of Garlic May Not Be Enough” and recounted cooking it along with Beard during a visit.

Further on the same topic, inc. recipe: https://tefilmfest.org/images/Recipe-ChickenWith40ClovesofGarlic.pdf

Gourmet Magazine ran Julia Child's 1974 column From the French Chef's Kitchen, “40 Cloves of Garlic May Not Be Enough.” Her friend James Beard had come over for dinner and whipped up the dish. The Burros recipe is almost the same except Beard "cut a couple of carrots, four or five celery ribs, and two big yellow onions into long matchsticks." One cup vermouth, and dollop of brandy. 375 oven, 1 1/2 hours. Sublime!

I have made it a few times. I love garlic. I have always peeled the garlic when I cooked it. A tedious task but are you really not supposed to? You just eat it with the garlic peels floating around in it? Or do they stay intact?

For sure, if you don't trim the ends, they'll stay intact. You're supposed to squeeze the garlic out of the peel, onto your bread. I wonder if you'd need less garlic if you peeled and sliced it?

The garlic cloves are peeled before cooking for the romertopf version.

I've made 40 clove chicken a few times at the lake cabin and always buy the bag of peeled cloves that Aldi sells. It is just about the right number.

LoneJack, I've never heard of such a thing and it would be a HUGE time-saver! What section are they found in? I've never noticed peeled garlic at the Aldi near me, but I grow my own so never look to buy it.

pm - At the Aldis I go to it is on the top shelf of the produce section near the green onions. I grow my own garlic as well but no longer grow enough for our needs. I also buy the bagged cloves sometimes when I want to dehydrate some for powder.

Costco here has large jars of peeled garlic. my local grocery often has a smaller container of them.

I always use peeled garlic. I use chicken pieces and add potatoes and carrots and broth. The vegetables get infused with the garlic flavour.