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.
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- Baguettes: I used two pieces about 25 cm/10 inches long; a little more or less is fine.
- Butter: Use salted or unsalted butter and adjust the salt you need by tasting. Remember to allow the butter time to come to room temperature. It should be soft, but not melty soft.
- Garlic: A lot; this is a recipe for garlic lovers. I use 6-8 fresh garlic cloves, and we love the strong garlic flavor. But this is, as always, a matter of taste. Use as much garlic as you like, but at least 2-3 cloves.
- 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).
- Fine sea salt or kosher salt and ground black pepper.
I made this garlic bread baguette countless times, and we all love it. It is very easy and quick to make, and it is also versatile.
- 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.
Other possible additions
- Finely chopped sun-dried tomatoes
- Finely chopped black olives
- A few anchovy fillets, crushed with a fork (use less salt as anchovies are salty).
- Freshly grated Parmesan cheese (adjust the salt).
- Red pepper flakes for a bit of heat.
- Lemon zest for a touch of citrusy brightness.
How to make garlic bread with baguette?
- Allow the butter time to come to room temperature.
- Preheat the oven to 400°F/ 200°C.
- Herbs: Wash and dry them with paper towels. Remove the stalks, and chop the leaves very finely using a sharp chef’s knife.
- Garlic: Peel and grate it.
- Combine the softened butter, herbs, and garlic in a bowl. Add some salt and pepper to taste (1).
Stuff the French baguette:
- Make evenly spaced and slightly diagonal cuts into the bread using a serrated knife, but be careful not to cut all the way through. Leave the bottom part intact to hold the baguette together. Cut about two-thirds of the way through.
- Spread the herb butter generously between the slices. If you want to bake them later, wrap them and refrigerate or freeze them (2).
- Wrap each baguette in aluminum foil (3) and bake in the preheated oven on a large baking sheet for approximately 15 minutes.
- Check: 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.
- Unwrap carefully the garlic bread baguette, let it cool for about 5 minutes, then serve while it’s still hot (4).
- Preheat the grill. If you have a gas grill, set it to medium. If using charcoal, wait until the coals are hot and glowing.
- Prepare and wrap the herb garlic bread baguette as instructed.
- Grill: 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.
- Use high-quality ingredients like fresh, crusty baguette, real butter, and fresh herbs for the best flavors.
- Let the butter come to room temperature before mixing in the herbs and other ingredients. This makes it easier to spread evenly.
- Wrap tightly for better flavor.
- Don't overbake: You want the garlic bread to be crispy on the outside and warm on the inside, not dry.
- Enjoy immediately: Garlic bread baguette is best enjoyed fresh out of the oven, so serve it while it's still warm and at its tastiest.
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.
You can experiment with other bread types, for instance, 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.
Sure. 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 store and reheat?
- 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: Preheat your oven to 350°F/180°C. 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 for about 10 to 15 minutes or until heated through.
- Reheating the garlic bread baguette in the oven helps it retain its crispy texture while warming the inside. Reheating in the microwave will make the bread soggy.
What to serve with garlic baguette?
- Barbecue dishes: The garlic bread baguette is the ideal side dish for grilled meats. Try it with Grilled Chicken Tenders, Grilled Peach Salad with Chicken, or Baked BBQ Chicken Wings.
- Other chicken or meat dishes: Sauteed Chicken Breast, Pan-Fried Chicken Thighs, Air Fryer Bone-In Pork Chops, or Apricot Pork Tenderloin.
- Soup and stews: Black Lentil Pasta Soup, Spicy Carrot and Lentil Soup, or Stewed Fish.
- Pasta dishes: Cream Cheese Pasta, Chicken Fusilli, or Truffle Oil Mushroom Pasta.
- Salads or roasted vegetables: Italian Salad with Tomatoes and Mozzarella, Raw Beetroot and Feta Salad, Roasted Leeks, or Caramelized Brussels Sprouts.
More stuffed bread recipes
The Best Garlic Bread Baguette
- Baking sheet
- Aluminum foil
- Chef’s knife
- Serrated knife
- 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
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).
- 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.