Why This Recipe Works
I've made a lot of garlic bread. More than I can count, really. Each time I thought I had it figured out, something would be slightly off—too soft, not enough garlic, butter pooling in the wrong places. So I kept adjusting. Changing the ratio. Trying different breads. Taking notes.
This version is the one that finally worked. The ratio of butter to garlic to parsley hit the point where nothing needed changing. The technique—spreading, then broiling, then resting—produced exactly the texture I was after. That's when I knew I could stop testing and start sharing.
The secret, if there is one, is in the garlic. Raw minced garlic mixed into softened butter gives you that sharp, almost aggressive garlic punch. But I also add a bit of garlic powder—it rounds out the flavor and ensures consistent garlic distribution across every bite. Some people call this redundant. Those people haven't tried it yet.
Pro Tips Before You Start
- Use room temperature butter—it spreads evenly without tearing the bread
- Don't skip the garlic powder; the spreadsheet was right about this one
- Watch the broiler carefully—garlic bread goes from perfect to burnt in seconds
- Let it rest for 2 minutes before slicing; this redistributes the butter
I serve this alongside everything. Pasta, obviously. Soups and stews. Sometimes just on its own, warm from the oven, standing at the counter. No judgment here.
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The Ultimate Garlic Bread
Version 47 — the one that finally made it out of testing
Ingredients
- For the Garlic Butter
- For the Bread
Instructions
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Make the Garlic ButterIn a bowl, combine softened butter, minced garlic, garlic powder, parsley, salt, and red pepper flakes if using. Mix until everything is evenly distributed. The butter should look speckled with green and garlic throughout.
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Prep the BreadPreheat your broiler to high. Slice the loaf in half lengthwise. Place both halves cut-side up on a baking sheet.
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Apply the ButterSpread the garlic butter generously over both cut surfaces of the bread. Get it into every corner. Don't be shy—this is not the time for restraint. If using Parmesan, sprinkle it evenly over the buttered surface.
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BroilPlace the baking sheet on the upper rack, about 6 inches from the broiler. Broil for 2-4 minutes, watching constantly, until the edges are golden and the butter is bubbling. The center should still be soft.
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Rest & SliceRemove from oven and let rest for 2 minutes. This allows the butter to redistribute slightly and the bread to firm up for cleaner slicing. Cut into 2-inch pieces and serve immediately.
Nutrition Information
Per serving (1 slice, about 2 inches)
Recipe Notes & Variations
The bread matters: A good crusty Italian loaf or French bread works best. Avoid anything too soft or pre-sliced. The structure needs to hold up to the butter without getting soggy.
Cheese variation: Add mozzarella for a cheesy pull, or stick with Parmesan for a sharper bite. Both tested well. The data slightly favors Parmesan for photo performance.
Make ahead: The garlic butter can be made up to a week in advance and stored in the fridge. Bring to room temperature before spreading. This has been tested across multiple batches.
Why version 47: Earlier versions had issues. The garlic-to-butter ratio was off in v12-v23. The broiling time was inconsistent before v31. Sometimes you just have to keep iterating until the numbers work.
Recipe Reviews (287)
I've made this three times now and it turns out perfect every time. The garlic powder addition seems weird but it really does make a difference. My family fights over the end pieces.
Finally, garlic bread that looks just like the picture! I've tried so many recipes and this is the first one where mine actually matched what I saw on the blog. The broiling tip is key.
Great recipe. I'm curious about the 46 versions that didn't make it though! What was wrong with them? Would love to see a "failed experiments" post someday.
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