The key to this soup, actually the key to any soup, is to use homemade or very good quality stock. I’m sorry to say but the stuff you buy in tetra packs and cans just aren’t going to cut it. If you are in a pinch you can use a can (I promise I won’t come over to your place and stop you .:) ) but it will lack some depth of flavour.
Don’t be intimidated by making your own stock. It’s really easy! You basically throw a bunch of stuff (onions, garlic, celery, carrots and chicken or beef bones) into a big pot and cover it with water. You can check out the post Homemade Chicken Stock to see how it is done.
And onto black garlic … delicious, wrinkly, paste-y, weird looking, sticky, yummy black garlic.