Last Updated on 13/05/2024 by Adina
Our favorite garlic bread baguette, stuffed with herb and garlic butter and baked in the oven. It’s easy to make and incredibly delicious! Baking and grilling instructions.
This homemade garlic bread baguette recipe is addictive! French bread sliced and stuffed with a herb garlic butter mixture; this recipe is so much better than anything you could buy in a grocery store.
You can taste the pure flavor of fresh herbs, their greenness, and their freshness, unlike any store-bought version.
This baguette garlic bread is crispy on the outside, soft on the inside, and generously infused with aromatic garlic butter. It makes the perfect side dish or savory snack; this is really the best baguette garlic bread recipe.
Check out more recipes using garlic and herbs: Wild Garlic Butter (you can also use it to stuff this bread), Wild Garlic Bread, Lovage Soup, or Vegetarian Herb-Stuffed Mushrooms.
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Recipe ingredients
- Baguettes: I used two pieces about 25 cm/10 inches long; a little more or less is fine. Try Italian bread like ciabatta, a loaf of French bread, or even a rustic loaf. Just ensure the bread has a firm crust and soft interior for the best results.
- Butter: Use salted or unsalted butter and adjust the salt you need by tasting; it should be soft (room temperature) but not melty.
- Herbs: Fresh parsley, chives, and oregano. You can also use other herbs if you like, for instance, basil, thyme, or rosemary (rosemary not as much as the others, as it is pretty dominant).
See the recipe card for full information on ingredients and quantities.
Variations
- When fresh herbs are unavailable, I stuff the French bread with this amazing herb garlic paste. Just mix the butter with a few teaspoons of the paste and leave out the salt and the garlic.
- You could also use our garlic compound butter to stuff the crispy garlic bread.
- Add some grated cheese between the slices of the garlic bread baguette and sprinkle the top of the bread with more cheese after stuffing it. Make sure that the aluminum foil doesn’t touch the cheese too much when wrapping the bread to avoid the cheese sticking to it
How to make garlic bread using a baguette?
Step #1: Combine the softened butter, herbs, and garlic in a bowl. Add some salt and pepper to taste
Step #2: Make evenly spaced and slightly diagonal cuts into the bread using a serrated knife, but don't cut all the way through. Spread the herb butter generously between the slices.
Step #3: Wrap each baguette in aluminum foil and bake in the preheated oven for approximately 15 minutes. Open the foil a bit to check if the butter mixture is melted and the bread is hot in the middle. The crust should be golden brown. If not, wrap it back, and allow it 5 more minutes in the oven. Check again.
Step #4: Unwrap carefully the garlic bread baguette, let it cool for about 5 minutes, then serve while it’s still hot.
Grill instructions
Preheat the grill. If you have a gas grill, set it to medium. If using charcoal, wait until the coals are hot and glowing.
Place it on the grill over indirect heat (away from the direct flames) and close the lid. Cook for about 10-15 minutes, turning occasionally to ensure even cooking.
The exact cooking time will depend on the heat of your grill and the size of the baguette, so keep an eye on it to prevent burning.
Check: Carefully open the foil to check if the butter has melted and the bread is warm and crispy. If needed, continue grilling for a few more minutes. Serve hot.
Recipe FAQ
Yes. Cut the baguettes as indicated, stuff them with the herb garlic butter, wrap them in aluminum foil, and refrigerate until needed; they will keep for 1-2 days.
You can also freeze the prepared and unbaked baguettes. When ready to bake, bake from frozen and still wrapped for about 20 minutes. Check if they are heated through, and all the butter is hot and melted. If not, wrap it back and allow more time in the oven.
Storage: Wrap the cooled leftover garlic bread baguette tightly in aluminum foil or cling film to prevent them from drying out. Refrigerate for up to 2 to 3 days.
Freezing: Wrap the leftovers and place them in a freezer-safe resealable bag or an airtight container. Freeze for up to 2 months. Thaw in the fridge.
Reheating: Unwrap the garlic bread baguette and loosely rewrap it in foil, leaving the top slightly open for steam to escape. Place it on a baking sheet and warm it in the preheated oven at 350°F/180°C for 10 to 15 minutes or until heated through.
Reheating in the microwave will make the bread soggy.
The Best Garlic Bread Baguette
Equipment
- Baking sheet
- Aluminum foil
- Chef’s knife
- Serrated knife
Ingredients
- 2 sticks butter 250 g, at room temperature, Note 1
- 1 small bunch chives Notes 2, 3
- 1 small bunch parsley
- 1 small bunch oregano
- 6-8 garlic cloves Note 4
- 2 fresh baguettes à 250 g/ 4.5 oz, about 25 cm/ 10 inches long
- ½ teaspoon fine sea salt or kosher salt or to taste, Note 5
- ½ teaspoon ground black pepper or to taste
Instructions
Make garlic butter:
- Allow the butter time to come to room temperature; it should be soft and spreadable but not melty and shiny. 2 sticks/ 250 g butter
- Preheat the oven to 400°F/ 200°C.
- Herbs: Wash and dry the herbs with paper towels, remove their stalks, and finely chop the leaves using a large chef’s knife. small bunch chives + small bunch parsley + small bunch oregano
- Peel and grate the garlic. 6-8 garlic cloves
- Combine butter, chopped herbs, and garlic in a bowl. Add salt and pepper to taste; the required amount of salt may vary based on whether your butter is salted or unsalted.
Stuff the baguettes:
- Cut bread: Make evenly spaced, slightly diagonal cuts in the bread using the serrated knife, but don’t cut all the way through, just about two-thirds of the way through. Leave the bottom part intact to hold the baguette together.2 baguettes
- Spread the butter generously between the slices. If you want to bake them later, wrap and refrigerate or freeze them.
- Bake: Wrap each baguette in aluminum foil and bake for about 15 minutes. Gently unfold the foil to inspect if the butter mixture has melted and the bread is hot in the middle. If it's not thoroughly heated, rewrap it and give it another 5 minutes in the oven. Check once more.
- Carefully unwrap the bread, let it cool for about 5 minutes, then serve while it’s still hot (See Note 6 for grill instructions).
Notes
- Butter: Salted or unsalted, but adjust the salt amount you use accordingly. Herbs: You can use other favorite fresh herbs or what is available. If choosing rosemary, use only a small amount, as it might overpower the flavor of the other herbs.
- Substitute the herbs, garlic, and salt with a few teaspoons of our Herb Garlic Paste or Preserved Wild Garlic (to taste).
- Garlic: 6-8 rather large cloves are perfect for us, but you can use garlic to taste. However, I recommend using at least 2-3 large cloves. The required amount of salt may vary based on whether your butter is salted or unsalted.
- Grill: Preheat the gas grill to medium. If using charcoal, wait until the coals are hot and glowing. Prepare and wrap the herb garlic bread as instructed. Place it on the grill over indirect heat (away from the direct flames) and close the lid. Cook for about 10-15 minutes, turning occasionally to ensure even cooking. The exact cooking time will depend on the heat of your grill and the size of the baguette, so keep an eye on it to prevent burning. Check if the butter has melted and the bread is warm and crispy. If needed, continue grilling for a few more minutes.
Anca says
Awww, this is delicious. I make my own bread, but baguettes are so hard to make, takes too much time to prove. Like you, I buy the garlic baguettes, but I think I should make them at home.
Dawn - Girl Heart Food says
This looks delicious! I could make a meal out of this with a glass (or two of vino) 🙂
Meghan | Fox and Briar says
Oh this looks so so good! I always loved garlic bread growing up, but the addition of herbs makes it even better.
allie @ Through Her Looking Glass says
Hi Adina, what a gorgeous loaf!!! I love all the herbs on that crusty baguette. Heaven. I would love to eat this with a caprese salad.
Monica says
My goodness - my son is just like yours! I started making my own garlic bread a couple summers ago and now that I have my little herb box going again, I make a loaf when I get a good baguette and then keep it in the freezer so we can have homemade instead of the ones from the store. It's so good. I usually just use parsley but will have to try the other herbs. Love how yours is chocked full of it. So yummy!
Anu - My Ginger Garlic Kitchen says
Oh Adina, this is such a beautiful looking baguette. I love herbs, I love garlic and l also love baguette. Does that mean, this recipe is calling my name! 🙂 Can't wait to try this!
Balvinder says
I would give up any cake for this baguette:) Looks amazing.
I am going to make the herb garlic paste and smother over regular gluten free bread.
Cheyanne @ No Spoon Necessary says
A fresh baguette loaded with herb and garlic is the best! This looks perfect and totally loaded with deliciousness! I could eat just this for dinner and be in heaven. 😉 Cheers, friend!
Angie@Angie's Recipes says
This is torturing me, Adina. I have been trying really hard to cut down some carbs...and you came up with this heavenly garlic herb baquette....maybe I can use a dinner roll to make this...
Adina says
A dinner roll sounds good, then you have a smaller portion and don't end up eating more than you actually meant to.... 🙂