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garlic bread baguette three slices.
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5 from 6 votes

The Best Garlic Bread Baguette

Our favorite garlic bread baguette, stuffed with herb and garlic butter and baked in the oven. This recipe is truly addictive!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dishes
Cuisine: German
Servings: 2 loaves
Calories: 1485kcal
Author: Adina

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

  1. 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.
  2. Substitute the herbs, garlic, and salt with a few teaspoons of our Herb Garlic Paste or Preserved Wild Garlic (to taste).
  3. 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.
  4. 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.

Nutrition

Serving: 1whole baguette | Calories: 1485kcal | Carbohydrates: 126g | Protein: 26g | Fat: 99g | Saturated Fat: 60g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 4g | Cholesterol: 243mg | Sodium: 2879mg | Potassium: 550mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5324IU | Vitamin C: 42mg | Calcium: 358mg | Iron: 11mg