Garlic Bread

Two classic garlic bread recipes, one toasted and crispy from the broiler, the other soft from being wrapped in aluminum foil and heated in the oven.

  • Prep time: 5 minutes
  • Cook time: 13 minutes


  • 1 16-ounce loaf of Italian bread or French bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large cloves of garlic, smashed and minced
  • 1 heaping tablespoon of freshly chopped parsley
  • 1/4 cup freshly grated Parmesan cheese (optional)


Method 1 - Toasted Garlic Bread

1 Preheat oven to 350°F. Cut the bread in half, horizontally. 

2 Spread with garlic butter parsley mixture: Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves.

3 Heat in oven for 10 min: Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in a 350°F oven for 10 minutes.

4 Sprinkle with Parmesan and broil: Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack.

Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

5 Slice: Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Method 2 - Soft Garlic Bread

1 Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above.

2 Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice, or between every other slice if you only want the garlic mixture on one side of the bread.

3 Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

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  • K

    Maybe something was wrong with my broiler, but it burned my bread. I followed the recipe exactly, but still had terrible results

    • Elise Bauer

      Hello K, whenever you broil anything, you have to watch it so it doesn’t burn. Sounds like you may have placed the bread on a rack a little too close to the broiler. Next time allow for more space, and check a minute or two in to make sure it’w working properly.

  • Peighton White

    The bottom of my bread didn’t cook why (btw I used a toaster oven always works with others)it tasted like wet bread

  • Jo

    Another great recipe! Made the toasted version (using sliced baguette) to go alongside some pumpkin soup. Would highly recommend using a sprinkle of parmesan as suggested, it takes it to the next level. The soup was delicious, but the real star was the garlic bread. Everyone ate more of it than they did the soup…

  • Milena

    This is delicious. Definitely the best garlic bread I’ve ever had. Thanks!

  • valerio

    i’m italian…here in italy no one eats spaghetti with garlic bread, mostly, no one know what garlic bread is supposed to be

    • Kimberly

      I used a heavy duty cookie sheet and the recipe worked fine. I also skipped the broiler step and let it bake until golden brown in color, about 20 minutes. It was just the way we like it – crunchy but not too much so.

  • Ryan

    Thanks for the recipe…big hit with my 3 and 7 year old boys with our lasagne tonight!

  • Jim

    Uhh, method 1 step 3 “Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese”… THE BREAD CAUGHT ON FIRE!

    Whenever you use a broiler, you need to take care and watch what you are broiling. Note the instructions, “Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.” The bread should not catch fire. If it does, it’s because it’s too close to your broiler burner. ~Elise

    • Christine

      I always broil with my oven door open a few inches. Works!

  • Maia DeForge

    This was absolutely amazing. I loved it! Thank you!!!:)

  • Spikeygrrl

    DH and I prefer the best of both worlds: slice and spread (per method 1); bake (per step 3 of method 2) but at a much higher temp — 500° — and for twice as long (20 minutes) to get the flavors thoroughly incorporated THROUGHOUT the bread (not just on the surfaces of the slices); then finally broil (per method 1) both to “crisp it up” and to create a nice browned appearance that baking alone cannot impart.

    Caveat emptor: DO NOT try this with typical overprocessed supermarket “cotton candy” loaves! You need a sturdy, whole-grain artisan loaf to stand up to the double application without becoming “mushy.” If you’re not already friends with your local sustainable artisan bakery, let this be your excuse to start :)

    A tad bit more work, but well worth the effort!


    I love this recipe and it’s so easy. This is the way my mom always made it when I was a kid… I add a little Srirachi sauce (spicy garlic-pepper sauce) just to give it a little kick.

  • Taryn

    Elise, I love your blog! I have tried a ton of your recipes and this one is a favorite. Thanks for putting out a great site. I wish I lived near you and could come for dinner!

  • Paolo Encarnacion

    How many servings can this recipe make?

    Well, as many people as want to eat a loaf of bread. 6-8? ~Elise

  • char

    delicious !!

    Had company and made lasagna and was looking for a different garlic bread recipe…. I will not look any longer this got raves !!!!

    Enjoy !!!

  • Kim @ Quit Eating Out

    I wanted to thank you for this recipe.. I recently made this for my family and we all LOVED it. I shared it today on my blog. So easy and delicious. Thanks! Have a great day…

  • Jenny

    This was so simple and tasty that I had another piece of bread. I will have to try it with olive oil next time as well since it has less saturated fat. Thanks!

  • shays


  • pierre

    I always use olive oil instead of butter. What’s importnat is to let soak the pressed garlic (extract from the garlic press) in the olive oil for a couple of minutes. The “garlic” increases in taste but it becomes less “hot” and spicy too.
    I always add some balsamico vinegar too. As a salt substitute, I add some olive brine (the juice from an olive jar). Additionally I add some pepper and some other spices, such as “herbes de provence”, oregano, basil, parsley… well just let you imagination free play. It’s worth mentioning that I prepare the entire “thing” in a bowl, and I use – for convenience purpose- dried spices (see above). And sometimes I add some grinded cheese too. Parmesan goes well. A more neutral cheese is chedar for example, just as an idea.

    For the bread, I agree, best is to get it nicely crispy. I prefer white bread, but basically, the quick way, just toast slices of bread and put the garlic mixture on it. Or dip the bread in it. If you wanna get it tip top, heat up the garlic mixture in a small pot (do not boil it) or microwave it (Im not a fan of microwaving).

    MMM, and it smells so good. Im getting hungry again

    Bon appetit

    to better peel the garlic cloves, put the cloves in nearly boiling hot water for a while. Peeling becomes so much easier ….

    and don’t forget the red wine. Any Italian table wine goes extremely well with it …

  • JM_Brazil

    This is a good recipe, thanks for that!
    I have a version I make whenever we have a bbq that´s a hit every time. Cut a loaf into 3/4 inch slices, mix some good olive oil with 3 cloves smashed/chopped garlic, fresh chopped basil, any other fresh leafy spice you might have hanging around (but very sparingly – fresh rosemary, tyme, parsley are good additions for example) into a bowl, spoon over slices and spread, lay bread face down over hot coals for about 30 seconds ((on a wire rack about a foot above coals – careful not to burn), turn over for another 30 secs., crack some fresh salt over oiled side, and cut into strips similar to the picture above. Some freshly chopped or crushed red pepper can also be added to your liking, depending on the crowd your serving. Mangiare bene!

  • Nell

    Sounds delicious but my tummy hurts just thinking about it. Can I use olive oil instead of butter or will that be too seepy? (My stomach hates me)

    Sure, why not? Try it and see if you like it. ~Elise

  • Briana

    So easy to make in no time at all and it was so delicious!! My husband thought i had bought it!! Way to go..Thanks

  • samantha

    I am really craving some garlic bread and I have all the ingridients except parsley and I really don’t feel like going out to the store right now so I was wondering could I substitute it with some thyme?

    You could, or you could skip it altogether. ~Elise

  • Giselle

    Two words…..MOUTH WATERING! This is by far the best garlic bread recipe I’ve found. The instructions are easy to follow, the smell was amazing and the taste was incredible! THANK YOU for sharing!

  • taz in pgh

    Just made the garlic butter, with the bread and it was delicious! But I goofed up and cut the bread from the top down instead of through the side. Also I baked it for the 10 minutes, but left it in the oven for a extra couple of minutes and it was a little bit crunchie. I’ll know next time

  • bendy

    I make garlic blocks – get a French loaf, leave it a while until it is going slightly stale, smash it up into 1-inch squares then put then in a bowl and coat with the garlic butter. Heat in the oven for 10 mins and they are like big garlic bread crisps :D

  • ryan

    I didn’t have any parsley in the house so I used some chopped chives just to add some color. Delicious!

  • Sarah

    Excellent recipe. I have been looking for easy to make garlic bread recipe and this really helps.

  • nimra

    Hi. I need to know if I bake it with cake pan without non stick if I put oil in it, then would it work?

    Yes, that should work. ~Elise

  • Monica

    This may sound a little wierd but I’ve had garlic bread with some sugar sprinkled on top, before cooking. It comes out all crystallised and it tastes so good as a snack! I guess it’s like the garlicky version of French toast (without the egg).

    Soft garlic bread is the best though, it has to be said. You get the best of both worlds.

  • Shelly

    Thanks for the tip Elise! I never knew the correct way to make authentic garlic bread. When we do last minute spaghetti and don’t have a loaf of nice bread, we just toast some sandwich bread, butter it, and sprinkle some garlic parsley salt over it. VERY elementary but tastes pretty good. I find myself using the garlic parsley salt often (I buy the Lawry’s brand). Now I know how to make REAL garlic bread when I have someone to impress! Oh, and I agree with Billy… this is Awesome x 100!

  • Joey

    This recipe was great for tips. I’m a college kid, so we got stuck using two Portuguese rolls, sliced them horizontally, put the mixture together (1/2 stick soft butter, three garlic cloves minced, tsp. olive oil, heaping tsp. “Italian Seasoning”, and tbsp. Parmesan cheese) Mixed it up, and put it in between the slices. What couldn’t fit inbetween the slices, we put a line down the top of the rolls. Then wrapped it in foil and put it in the conventional oven: 350 for 10 minutes. Was great! Thanks for this idea :)

  • Martina

    Had this a couple of nights ago with pasta. It was the best part!! Thanks for the recipe!

  • The Impecunious Gourmet

    A note to Jo (May 31 2007) – how YOU do garlic bread IS the traditional way. The buttery stuff you buy in the shop is a Westernised corruption of the original garlic bread called “bruschetta” where wood fired Italian bread is lightly toasted/baked, rubbed with a cut clove of garlic & drizzled with extra virgin olive oil. It’s origin dates back to at least the 15th century & the name is derived from the verb in the Roman dialect “bruscare,” meaning “to roast over coals.” In Tuscany it is called “fettunta”, meaning “oiled slice”. Actually, garlic need not be used at all – bruschetta was designed to show off the new season’s oil at the time of the olive harvest. It was also a good way to invigorate stale bread. Bruschetta is now served in top restaurants and may also be topped with things such as diced roma tomatoes, red onion & fresh basil. Funnily enough, it is these additional toppings alone (& not the whole dish) that many Americans refer to, incorrectly, as bruschetta as, I understand, “bottled” bruschetta can be purchased in the US from some grocery stores. Now, how do you get a loaf of bread in a jar?? That IS a conundrum.

  • Anonymous

    A pinch of paprika also adds taste!

  • Noha

    Thank you so much for this recipe, it’s amaizing, I was looking for it since I left the US. I’m glad that my husband “who is nagging all the time about food :)” loved it too.

  • Brandi

    I loved this garlic bread recipe! I cooked dinner for my family and instead of buying already made bread I decided to make my own, well this was a hit in my house, I will always go back to making this instead of buying it at the store. I loved it!

  • Billy

    This bread is Awesome Awesome Awesome !!!!!!!

  • Tom

    It might sound ridiculous but I have found if you put your old garlic bread in a veggie steamer you can put all that so very needed moisture back into it. somtimes it gets soggy if you leave it too long! Love the recipe.. just made some bread a second ago.

  • Gail

    Does anyone know how to make leftover garlic bread soft again?

  • Jo

    If you rub a fresh clove over bread that has been brushed with olive oil you end up with a very yummy alternative to traditional garlic bread. Its great for those people who are unable/choose not to eat dairy products.

    You could simply use garlic infused olive oil if you dont have fresh cloves.

  • wendy

    I absolutely love garlic bread & eat it about once a week. My tip is slightly different from The Old Foodie – I buy a dozen or so long rolls and make up the garlic bread (soft method), wrap it in aluminium foil and pop into a freezer bag (suck the air out) and pop into the freezer. Whenever I want garlic bread, it’s so easy to just grab one from the freezer & pop it in the oven at 200c for 15 mins. mmmmm just right for two to share!

  • Libby

    Hi. Both of these look really good. I like soft garlic bread. I usually only put the butter between every other cut. That way there’s one buttery side and one not buttery side on each slice, which makes it a little less messy to eat. Leftover slices (if there are any) are great for mini grilled cheese sandwiches the next day–they’re already buttered!

  • Leslie

    I make garlic bread a similar way, we call it killer garlic breath. Instead of using butter you use a cup of mayonaise and 3 tablespoons of garlic (I like to put mine in a garlic press) then spread it over the bread (with the fresh parmasean in it already) and then sprinkle the tops with dried basil. It is amazing!

  • Fran

    I’d also like to add this tip. When butter is on a really good sale, I make a pound of garlic butter, just as you did in Method 1, and freeze it in sticks or rolls and then cut off as much or as little as I need for next time. This way I can always have garlic bread and not have to bother making the garlic butter.

  • The Old Foodie

    Hello Elise. I love garlic bread best made with roasted garlic and olive oil – very mellow and sweet. I might even add some Parmesan next time, now the idea has been planted!

  • Elise Bauer

    Hi Marie – cookie sheets tend to be pretty thin and they warp easily under the high heat of a broiler. Sometimes they return to their original shape, but sometimes they stay warped forevermore. Broiling pans or roasting pans, however are sturdier and can take the heat without warping.

  • Marie

    Just wondering, can someone tell me why a cookie sheet is not durable enough for this? Is it because it sort of bends a little when you take it out of an oven that’s very hot? Thanks!

  • Deb

    Both look yummy! We have garlic bread about once a week. The way I make it is to slice the bread in half the way you did in the top recipe, then use a silicone or pastry brush to spread olive oil lightly over the top of the bread, then spread a little chopped garlic on top of the olive oil. Next, I sprinkle generous amounts of dried oregano, basil and parsley on top of the garlic. Finally, I grind pepper and salt on top of the whole thing and spray gently with a little more olive oil so the spices won’t burn when I put it in the oven (or, more likely, toaster oven). I usually bake it just until it turns golden and you can smell the oregano. I also like cheese on mine, but my husband is a purist. :)

    Thanks for your recipe! As always, your fan.

  • Jeff

    Yum! I like to also add a couple shakes of crushed red pepper to spice it up a bit. The parmesan cheese really adds a lot to the bread so I always add a bunch :)