Start by peeling the cloves from your head of garlic. If you’re feeling adventurous, you could roast them in the oven for a deeper flavor. But for simplicity, we’ll use them raw. Set them aside.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion. Cook until soft and translucent, about 5 minutes.

Add the peeled garlic cloves and cook for an additional 2-3 minutes, allowing the flavors to develop.

Carefully pour in the chicken broth and add the thyme, salt, and pepper. Increase the heat and bring to a gentle boil.

Reduce the heat and let simmer for about 15 minutes to soften the garlic and meld flavors.

Use an immersion blender or transfer to a blender to puree until smooth.

Pour into bowls, garnish with freshly chopped parsley, and serve with crusty bread or croutons if desired.