Garlic soup - Chasing away colds, cancer and vampires too

A garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer, according to the NY Times (http://well.blogs.nytimes.com/2007/10/15/unlocking-the-benefits-of-garlic/). It is also an effective antibiotic and recently, since many of our patients have had colds, I thought that this may be a timely post.  The site Garlic-Central.com sites the following:

Always consult your doctor regarding any health or medical matter The medicinal properties and benefits of garlic are strongest when it is raw and crushed or very finely chopped Don't overdo it - too much can irritate the digestive tract Raw, crushed garlic is an anti-fungal, however it can produce skin blistering Raw, crushed garlic is a powerful antibiotic (1) Cooked prepared garlic is less powerful but still reputedly of benefit to the cardiovascular system Garlic cloves cooked whole have very little medicinal value however their milder taste makes them more acceptable to some people There have been claims that garlic can help with cholesterol management however the research is inconclusive If buying garlic pills, check the ingredients Garlic should be seen a part of a healthy diet and lifestyle, not an alternative to one Be aware of the possible problems with garlic An easy way to do this is with garlic soup.  I pulled this recipe off the NY Times (http://events.nytimes.com/recipes/7022/1999/09/01/Garlic-Soup/recipe.html). RECIPE Garlic Soup Adapted from Jean-Georges Vongerichten TOTAL TIME 30 minutes INGREDIENTS 3 tablespoons extra virgin olive oil 4 whole garlic bulbs, separated into cloves, peeled and thinly sliced 2 teaspoons fresh thyme leaves 6 cups chicken stock, preferably homemade Salt and freshly ground black pepper 2 large eggs 1 tablespoon white wine vinegar PREPARATION 1. In a large saucepan over medium heat, heat the olive oil and add garlic and thyme. Saute until garlic is soft and translucent, about 6 minutes. 2. Add chicken stock, and bring to a boil over high heat. Reduce the heat to medium, and simmer until the liquid is reduced by half and the garlic is very tender, about 15 minutes. 3. Season to taste with salt and pepper. In a small bowl, combine eggs and vinegar, and beat with a fork until well blended. Whisk into soup, and stir until soup has thickened. Serve hot. YIELD 4 servings

Be aware that if you decide to make this, or eat raw garlic , it may have some other side effects such as you will be offensive to vampires (one less thing to worry about) and your significant other will be much less likely to kiss you and/or be near you.