How to make
Wash the garlic heads and without peeling them, cut each one in half crosswise.
Arrange them, cut side down, in a lightly greased baking pan with some of the olive oil. Bake for about 25-30 minutes at 180°C in a preheated oven.
As soon as they cool slightly, to avoid burning yourself, remove the cloves from their sockets or just give them a light shake and they will fall out by themselves. Crush them with a press or puree them.
Heat a pan with the remaining olive oil, if there is any left over from roasting the garlic on the bottom of the pan, add it as well. As soon as it is heated (but it must not smoke, because it becomes harmful), pour the flour all at once and stir, until it is fried and begins to smell nice. Add the garlic paste.
Pour the broth in parts while constantly whisking to homogenize everything and leave it to simmer for about 15 minutes on low heat.
Add the noodles, spices and as much salt as you like and cook, until the noodles are ready.
Serve the garlic soup hot and sprinkled with freshly chopped parsley if you like.
Enjoy your meal.
