Roasted Garlic and Marrow Bone Soup with Crispy Sage

Course Dinner
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Author Eva Kosmas Flores


Roasted Garlic & Marrow Bone Soup

  • 4 lb. marrow bones
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 4 large heads of garlic
  • 3 tablespoons butter
  • 2 shallots chopped
  • 1/2 onion chopped
  • 1 bay leaf
  • 3 cups vegetable broth
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 1 cup whole milk
  • 1/2 cup cream
  • salt to taste

Crispy Sage Leaves

  • vegetable oil for frying
  • 5 fresh sage leaves
  • 1/2 teaspoon sea salt


  1. Preheat the oven to 425 degrees Fahrenheit. Place the marrow bones on a baking sheet lined with tin foil and drizzle them with 1 tablespoon of the olive oil and the sea salt. Cut the top 1/4 off the garlic heads and drizzle them with the remaining olive oil, then encase each one in tin foil. Place the marrow bones and the garlic in the oven and roast the bones for 20-25 minutes and the garlic for 35-40 minutes. Remove them from the oven and set them aside to cool.
  2. Melt the butter in a large saucepan over medium-low heat. Add the shallots, onion, and bay leaf and cook until the onions have softened and are translucent, about 20 minutes, stirring every 3-5 minutes.
  3. While the onions and shallots are cooking, use a small metal spoon to scoop the jellied marrow out of the bones and set it aside. Reserve both the bones and the marrow, separately.
  4. Once the onions have cooked sufficiently, add the vegetable broth, thyme, sage, black pepper, and the bones. Bring the heat down to low and allow to simmer, uncovered, for 30 minutes, stirring every 15 minutes.
  5. Add the whole milk, cream, and marrow. Squeeze the roasted garlic out of the papery garlic husk and into the soup. Discard the husk, and remove the bones from the soup with a slotted spoon. Discard the bones as well.
  6. Pour the soup mixture into a high-powered blender or food processor and blend until completely smooth. Pour the soup back into the pot, bring it back up to a simmer over low heat, and taste. Add salt if needed. Set aside.
  7. To prepare the crispy sage topping, heat the vegetable oil in a small skillet until hot. Add the sage leaves and fry until crispy, about 3 seconds, then remove with a mesh spoon and place on a plate lined with paper towels. Immediately sprinkle the leaves with the sea salt.
  8. Distribute the soup into the serving bowls and top with the crispy sage leaves. Serve immediately.