How To Make Garlic Soup

that is delicious my father cook thanks!

The previous two entries ask some valid questions. I have not made the soup, but I have been cooking for more than 40 years, so I've gained a sense of proportions. Going by the items pictured, I'd say maybe a #2 can of tomatoes (around 2 cups). Sorry I am not so familiar with metric. About the vegetables, carrots, celery, and so forth, I don't believe close amounts are important here. I've noticed, in general, when people don't give precise instructions, either they are not very good instructors, or it just doesn't matter. In this case (as in most), I believe the latter is true. For the garlic, I would judge by the size of the cloves shown. Just go for it. Cooking is best when it is fun. It looks pretty hard to mess up this recipe.

I wish this recipe gave weights (or even measures) of the vegetables used--the amounts given are subjective. Are you using silverskin garlic? Then one is talking about 1-2 bulbs of garlic; if using a nice rocambole, then one is talking about 4-5 bulbs of garlic--and a considerably greater mass (and I find that a bulb of rocambole generally weighs more than a bulb of silverskin). The same is true of the onions, carrot, etc. I'd like to try this recipe, but I'd like a bit more clarity before I do so.

man thats alot of garlic