I forgot to add garlic at the beginning of a soup recipe. (I usually add it to hot olive oil and remove when slightly browned before adding any vegetables or meats.. it gives a great flavor which is now missing from my soup.)
I thought about adding raw garlic cloves to the soup while it sits in the fridge overnight, then removing it the next day. (Would this make up for that missing flavor or overpower everythng else?) I also considered cooking garlic separately in olive oil and adding it in, but I dont want the soup to be too oily. Lastly, I considered adding garlic powder but the flavor is not really comparable. Is there anything else I can try to get the desired result?