A soup based on more than 50 cloves of garlic, onions, thyme and lemon will destroy almost any virus that enters its path including colds, flu and even norovirus.

This article will explain how to make the soup and why it works!

As we sneeze and cough our way through these dark months of contagious nasties, garlic is being hailed for its powers to halt viruses in their tracks.

It has gained its reputation as a virus buster thanks to one of its chemical constituents, allicin.

Ginger-Garlic Soup (Made With 52 Cloves of Garlic) Defeats Colds, Flu and Even Norovirus

The amazing benefits of Allicin

An amazing new discover that was found by Washington University explains that garlic is 100 times more effective than two popular and very different antibiotics that fight off diseases that cause bacteria and is very likely responsible for food borne illnesses.

Once you crush garlic it becomes an allicin allicin has been know for helping lower cholesterol, blood pressure and even can prevent blood clots. Garlic can also reduce the risk of forming atherosclerosis which is hardening of the arteries. Garlic has many amazing compounds that can destroy many organisms, like bacteria viruses that are the main reason for ear aches, flu and the cold. Studies have also found out that it very effective helping with diarrhea and digestive ailments.

This chemical has been known for a long time for its anti-bacterial and anti-fungal powers,’ says Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association.

‘Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread.

‘But how or whether it may actually work has still not been proven categorically.’

Scientists are still arguing over the ability that garlic can fight off colds and the flu. One big study that was inspected by the global research organization, the Cochrane database discovered that if a person increases the amount of garlic they consume during the winter they can reduce the amount of days they have a cold by one day.

The study couldn’t get a straight conclusion as there is a lack of information.

The biggest problem that pharmaceutical companies have is the fact that they rather not run large trials that cost them a lot of money because there is nothing in garlic that they can package and sell to get profit out of it.

Garlic as medicine

Nevertheless, garlic has a long and proud tradition as a medicine. The Ancient Egyptians recommended it for 22 ailments. In a papyrus dated 1500BC, the laborers who built the pyramids ate it to increase their stamina and keep them healthy.

The Ancient Greeks advocated garlic for everything from curing infections, and lung and blood disorders to healing insect bites and even treating leprosy.

The Romans fed it to soldiers and sailors to improve their endurance. Dioscorides, the personal physician to Emperor Nero, wrote a five-volume treatise extolling its virtues.

One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Louis Pasteur noted in 1858 that bacteria died when they were doused with garlic. From the Middle Ages on, garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.

A recent study scientist discovered evidence that explained how garlic can help people sty hale and hearty in many different ways.

Last year a nutrition scientist from the University of Florida discovered that by consuming garlic you can increase the number of T cells in the body. These cells play a main role in strengthening the immune system and fighting off any viruses.

Allicin can dilate the blood vessel, improve blood flow and help eliminate cardiovascular problems like high cholesterol.

An Australian study of 80 patients published last week in the European Journal of Clinical Nutrition reported that diets high in garlic may reduce high blood pressure.

In 2007, dentists in Brazil found that gargling with garlic water (made by steeping crushed garlic cloves in warm, but not boiling, water) can kill the germs that cause tooth decay and gum disease.

The only problem with this is the fact that the participants no longer wanted to continue doing the study, as they were stated that this gargle was making them feel sick. Just by looking at this soup recipe made me queasy.

Even though last year’s weather caused horrible crop failure, I did love the bumper harvest of garlic.

Just like any other virtues, garlic will destroy slugs and snails.  Researchers believe it kills them with the oils they have as it cripples their nervous system.

Best way to prepare garlic

There are two schools of thought as to the best way of preparing garlic to make the most of its medicinal qualities.

Argentinean investigators found it releases its allicin-type compounds when you bake the cloves, while scientists at South Carolina Medical University believe peeling garlic and letting it sit uncovered for 15 minutes produces the highest levels of compounds to fight infection.

So you can simply peel half of the garlic cloves and roast the other half with the kitchen door tightly closed (to stop the pong permeating throughout the house).

The aroma that it has will boost your appetite and the first sip of this delicious soup will defiantly not disappoint you.

The soup will prevent cold but you need to try it to believe it. Eating this often will kill off any viruses from the compounds it contains.

Modified Garlic Soup Recipe

Serves 4


  • 26 organic garlic cloves (unpeeled)
  • 2 tablespoons olive oil
  • 2 tablespoons (1/4 stick) organic butter (grass fed)
  • 1/2 teaspoon cayenne powder
  • 1/2 cup fresh ginger
  • 2 1/4 cups sliced onions
  • 1 1/2 teaspoons chopped fresh thyme
  • 26 organic garlic cloves, peeled
  • 1/2 cup coconut milk
  • 3 1/2 cups organic vegetable broth
  • 4 lemon wedges



  1. Preheat your oven to 350F°
  2. Put 26 garlic cloves into a glass baking dish.
  3. Add 2 tablespoon oil olive and add sprinkle salt
  4. Tightly wrap foil around the dish
  5. Bake for 45 minutes
  6. Wait until it cools
  7. Squeeze the garlic to release the cloves
  8. Place in another bowl


  1. Melt butter on medium heat
  2. Add onion, thyme, ginger and cayenne pepper
  3. Cook for 6 minutes
  4. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes.
  5. Add veggie broth cook for 20 minutes
  6. Place in a blender until smooth
  7. Place it back on the stove and add coconut milk until it simmers

Squeeze juice of 1 lemon wedge into each bowl and serve. Can be prepared 1 day ahead. Cover and refrigerate. Re heat over medium heat, stirring occasionally. If garlic were found to be a wonder drug, consumers could simply buy it in the supermarket for 30p a bulb or grow their own in the garden.