Herbed Garlic Bread Recipe (2024)

It's a recipe Adam. They're not rules, they are instructions like in any recipe. Of course you can make any changes you want.

Try it before commenting. It's truly worth the effort and not that much work.

My 10 hour ER shift turned into 12. Got home, didn't have bread so swapped out saltines. Didn't have garlic butter, so subbed peanut butter. Was out of herbs (but, hey, cardiac arrest patient lived!), so skipped. Paired with a New Holland Dragon's Milk over the sink. FAN. TAS.TIC. Making again tomorrow.

Why the rant? Two choices. Either turn the page because you are angry, or go ahead and try following these "rules" just once. It's not as scary as you think. Besides, you can set this recipe aside if you don't like it. However, I doubt you will. I bet you will make it many times in your life and make subtle changes every time.Now, please keep your rage on away from the rest of us.

This is very similar to the way I learned to make garlic bread from my mother, although her recipe omitted Steps 3 and 4 -- less work but lacking the complexity of this bread. We used a pastry brush to paint the garlic butter on each side of each slice.If you haven't made it this way in the foil, don't knock it. It's wonderful, and IMHO much better than toasted bread.

For a heart-healthy dish,using a single baguette: 7 cloves garlic, half prepared in 2 Tablespoons butter as directed. Instead of the rest of the butter, use 3-4 tablespoons olive oil. For the herbs: 1 1/2 tablespoon chopped parsley 1/4 cup leaves; 1 tablespoon chopped chives 1/4 cup chopped leaves; 1 heaping tablespoon basil 10 large leaves. 3 tablespoons finely granted parmesan. Slice the bagette in half lengthwise. Heated on a hot grill 5 minutes wrapped, then 5 minutes unwrapped.

Garlic is the food of the gods. I go thru several bulbs weekly and use it for everything that has meat of any kind, scrambled eggs, omelettes, savory French toast, salad dressings, and wear it around my neck to keep vampires at bay. Traditions have garlic doing anything you can think of from saving lives to keeping people far enuf away as to not interfere with your life.

Adam, Samin is a "she", not a "he."

Great recipe - this is the sort of garlic bread my family made when I was growing up (minus the herb salad). I make garlic paste with coarse salt and a little olive oil using just a fork for smashing - it works great. Mortar and pestle are definitely not necessary for this.

Took this to a Canadian Thanksgiving dinner this evening and the guests raved. Many went back for another piece, but it was gone before the end of the first pass through the pot luck table. I don’t have a mortar and pestle, so for the raw garlic paste, I used a micro-plane grater and that did the trick. I used a boule of country rye bread I had made and substituted green onions in the absence of chives. The crisping of the crust was great. Big hit, now a household standard!

I’ve made this several times, with excellent results. This evening, I was assigned garlic bread for a group dinner. No fresh basil at our market, and not much time. So, I thought, “garlic, basil, salt, Parmesan...hey, that’s almost pesto. So, to 4 T prepared pesto, I added 3 T butter, some chopped parsley, and 5 cloves bloomed garlic. Whirled it quickly. Worked great.

What exactly are large cloves? And when will the Times Cooking staff include a suggested weight for ingredients? Not all of us are experienced cooks.

Sam SIFTON (the editor of NYT's "What to Cook") is a man and *Samin* Nosrat (whose recipe this is) is a woman.

Slothful question: Mortar, hmmm, for Step 3.Can you not puree the garlic and salt first (blender, food processor), then add the other Step 4 ingredients and pulse as described?

This is delicious. People cannot get enough of this bread every time I serve it. The herbs stuffed into the bread at the end make it extra special.

Is it okay to just use 19 leaves of Basil??

I’ve made this several times, with excellent results. This evening, I was assigned garlic bread for a group dinner. No fresh basil at our market, and not much time. So, I thought, “garlic, basil, salt, Parmesan...hey, that’s almost pesto. So, to 4 T prepared pesto, I added 3 T butter, some chopped parsley, and 5 cloves bloomed garlic. Whirled it quickly. Worked great.

My 10 hour ER shift turned into 12. Got home, didn't have bread so swapped out saltines. Didn't have garlic butter, so subbed peanut butter. Was out of herbs (but, hey, cardiac arrest patient lived!), so skipped. Paired with a New Holland Dragon's Milk over the sink. FAN. TAS.TIC. Making again tomorrow.

Fantastic! Brought this to a dinner party and we devoured the whole thing. Instead of mashing the garlic in a mortar, I just put it through a garlic press and added salt to taste at the end. I was lazy and just sprinkled the remains herbs on top and around the bread instead of stuffing them into the slices. I'll try that next time.

This is my favorite garlic bread recipe in town. Like another person who commented I also make extra greens, and they don't go to waste. I make it to go with soup, meats, for barbecues, etc., and I've never seen leftovers. Of course it can be tailored to individual tastes, and that's the joy of all these recipes; terrific if followed exactly or with one's own flair. For inexperienced cooks; go ahead and experiment-it's how you learn and it will make you more confident in the kitchen. xx

Any thoughts on whether the butter blend (created by end of Step 4) could be frozen? That is, use part, save part for later. I don’t know the effect of freezing on garlic. Thanks in advance for feedback.

I made it verbatim from the recipe and it was far too garlicky for us. I’m going to try again with half the garlic, or precook it all.

My comments are especially for Samin but anyone please weigh in. I read your article first when it came out and again when I renewed my subscription. You did not discuss the merits (or not) of the removal of the core stem. Also, I'd appreciate your commentary on the big, white supermarket garlic bulbs vs the small specialty red bulbs found from smaller growers. Me? When I bloom I actually remove the garlic and just use the bloomed oil. I love the smaller red cloves. Grocer garlic bitter!

I found this much too garlicky and would recommend cutting down on the filling significantly.

What exactly are large cloves? And when will the Times Cooking staff include a suggested weight for ingredients? Not all of us are experienced cooks.

This is delicious. People cannot get enough of this bread every time I serve it. The herbs stuffed into the bread at the end make it extra special.

For a heart-healthy dish,using a single baguette: 7 cloves garlic, half prepared in 2 Tablespoons butter as directed. Instead of the rest of the butter, use 3-4 tablespoons olive oil. For the herbs: 1 1/2 tablespoon chopped parsley 1/4 cup leaves; 1 tablespoon chopped chives 1/4 cup chopped leaves; 1 heaping tablespoon basil 10 large leaves. 3 tablespoons finely granted parmesan. Slice the bagette in half lengthwise. Heated on a hot grill 5 minutes wrapped, then 5 minutes unwrapped.

This was fussy but impressive. Leftovers were not appetizing. We enjoyed it but regular old garlic bread is much easier and just as satisfying (and the leftovers are better).

Followed this recipe almost to a T, except — 1) grilled over charcoal instead of an oven2) 86'd the herbs because it didn't feel necessary (it wasn't). We used roughly the same timing with the loaf on the cooler side of a two-zone fire while we grilled other things. During the final stage, we put the loaf directly on the grill grate and the butter created a ton of smoke — but the flavor and crunch was well worth it. Definitely making this again, on and off the grill.

Just a quick note to whomever said Sam is a "she". I was curious so I googled him and he is most definitely a he - no way to put up his picture here, but trust me on this.