• 4 heads of garlic
  • 1 onion
  • 2 shallots
  • 1 kg potatoes
  • 1 small bunch of fresh thyme
  • 2 l water
  • a little creme fraiche
  • 1 chicken stock cube
  • 4 rashers of bacon
  • salt and black pepper
  • small amount of olive oil


  • Peel all the heads of garlic followed by the onion and the shallots.
  • Rinse the thyme. Now begin by sweating the garlic cloves in a little olive oil for one or two minutes before adding the chopped onion and the shallots. Do not allow to colour.
  • Peel and roughly chop the potatoes and add all of these to the garlic and onions. Crumble in the chicken stock cube then add the water.
  • Mix well then allow to simmer gently for around 30 minutes or until the potatoes are cooked. Blend in a mixer and add a little creme fraiche once done. Taste and adjust the seasoning with salt and freshly-ground black pepper.
  • Pan fry the bacon until crispy then chop up into small dice. Lightly toast croutons.
  • When ready to serve, place equal amounts of bacon and croutons in each bowl, then gently pour the soup on top.