Print Recipe Beer, broccoli and Gruyère soup in bread bowls with chorizo oil and croutes with roasted garlic Serves: 8 Cooking Time: 1 hour Ingredients BREAD BOWLS 1 large round sourdough bread or 4 small ones olive oil, to brush CROUTES 2 garlic heads, peeled and halved 60ml (¼ cup) olive oil 1 flat ciabatta