Garlic Croutons

Garlic Croutons

Garlic croutons are one of those kitchen basics that can transform any dish.

Sure, they’re a classic choice for salads, but they don’t stop there. Toss them onto soups, fold them into stuffing, or smash them into breadcrumbs for a bold, garlicky finish on roasted vegetables or pasta.

These aren’t just any croutons; they’re crunchy, golden pops of flavor that come together with just a handful of ingredients. The key to exceptional croutons is the bread. Slightly stale bread works best because it is already a little bit dry. I like using a mild sourdough or Italian boule—nothing too overpowering. For a more rustic texture, you can tear the bread by hand instead of dicing it.

The process is simple: infuse olive oil with garlic, toss the bread in, toast, and finish in the oven.

The result is a deeply aromatic and flavorful crouton that’s leagues ahead of store-bought versions. Once you try these, you’ll be finding excuses to make them again and again. Trust me, your salads, soups, and sides will never be the same.

Main Ingredients:

French Bread: About 6 cups of medium-diced bread is the base for this recipe. Use day-old, drier bread for the best texture—it absorbs the garlic oil beautifully without becoming soggy.

Garlic: Two tablespoons of minced garlic add bold, aromatic flavor. Sautéing the garlic ensures it melds into the oil, evenly coating the bread.

Olive Oil: Half a cup is what you need to coat the croutons and infuse them with garlic’s rich flavor. Choose a good olive oil for the best results, but not a finishing olive oil.

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Garlic Croutons

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Course: Pantry

These aren’t just any croutons; they’re crunchy, golden pops of flavor that come together with just a handful of ingredients.

Servings

1

quart

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 6 cups french bread, medium diced

• 2 tbsp garlic, minced

• 1/2 cup olive oil

• 1/2 tsp salt

• pepper, to taste

Method

• Infuse the Oil: Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to brown the garlic… yet.
• Toss the Bread: Add the diced bread to the pan, stirring to coat evenly in the garlic oil. Cook for 2-3 minutes until the garlic just starts to brown.
• Season and Bake: Transfer the coated bread to a lined baking sheet. Season with salt and pepper. Spread out in an even layer.
• Bake: Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, stirring halfway through for even browning.
• Cool and Store: Let the croutons cool completely before using or storing them.

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Field Notes

• Perfect for soups, salads, and more, these croutons will elevate your meals with minimal effort.
• This recipe really has three ingredients, so make them the best you have: good olive oil (not a finishing olive oil), fresh peeled garlic (never “jarlic”), and good bread (even if it’s older/stale). Simple recipes that use excellent ingredients are the way to go.