Baked Garlic Bread In Foil

4.80 from 5 votes

This garlic bread recipe is awesome! Whenever I have dinner parties, the first thing everyone asks is if we’re having “the” garlic bread. Along with my ribs and BBQ sauce and grilled asparagus, it is definitely a crowd favorite.

Garlic bread recipe

This is a really easy recipe for making garlic bread and everyone loves it! It is by far and away the most popular dish at my dinner parties.

The butter and garlic melt into the bread making the centers really soft and tasty, while the outside crust is crispy. It really is the best garlic bread ever!

Since it doesn’t involve actually making the bread, it’s very simple and fast to make…and you don’t dirty any pots in the process.  Everything you need for a winning recipe as far as I am concerned!


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Here’s the shopping list you’ll need to make this garlic bread recipe:

  • a loaf of french bread
  • butter – I like to use salted butter for this since it adds to the flavor.
  • garlic – Fresh garlic cloves make much better tasting garlic bread than the pre-minced version that comes in a jar
  • parsley

Utensils and Supplies

You’ll need the following utensils and supplies to make the garlic bread:

  • foil
  • bread knife – for cutting the loaf
  • small mixing bowl
  • regular knife – for spreading the butter

How To Make Garlic Bread

Use a fork to mash the garlic, parsley and butter together

To make the garlic butter mixture, put the butter, garlic and parsley in a small mixing bowl.

Then mash them all together using a fork.

This will be much easier to do if you start with softened butter. I usually leave it out on the counter for a few hours before I’m going to start.

If you forget, you can also soften the butter in the microwave by putting the power down to the lowest setting and microwaving for about 30 seconds. The time will vary depending on how strong your microwave is. But don’t do it too long or on a high power setting…otherwise you’ll end up with melted butter instead of softened butter.

Place the french loaf on a piece of foil that is big enough to wrap it

Then cut a piece of foil that is about 4 inches longer than the loaf of bread.

Slice the load into two inch sections.

Slice the french loaf into 2" sections and butter both sides of each piece of garlic bread

Then spread the butter mixture on both sides of each slice of the bread.

The thicker the butter is spread, the more garlic butter flavor you’ll have (I like mine really thick!)

Wrap foil around the garlic bread

Wrap the foil completely around the bread.

If you want to prepare the garlic bread in advance, you can store it in the refrigerator or the freezer at this point. Then pull it out in time for the party. You will need to bake it for a few extra minutes to get the middle hot.

Then bake in the oven at 325F for about 15 minutes, or until the butter has completely melted.

At this temperature, the timing is pretty flexible. So if you happen to leave it in for an extra 5 or 10 minutes, it should be fine.

If you are baking other things in the oven at the same time, the garlic bread can also be cooked at 350F or 375F. Just take it out a little sooner and it will be fine.

The finished garlic bread recipe

Leave it wrapped in the foil until you are ready to serve it. That way, it will stay warm longer.

Everyone’s Favorite Garlic Bread

This is a really easy recipe for making garlic bread and everyone loves it!  Since it doesn’t involve actually making the bread, it’s very simple and fast to make…and you don’t dirty any pots in the process!  Everything you need for a winning recipe as far as I am concerned!
4.80 from 5 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 slices
Calories 158 kcal


  • 1 loaf of French bread
  • ¼ cup butter softened
  • 3 cloves garlic minced (fresh garlic is much better than jarred for this recipe)
  • 1 Tablespoon  parsley


  • Cut a piece of foil that is longer than the french loaf by about 4 inches.
  • Lay the french loaf out on the foil.
  • Cut slices in the french loaf that are about 2″ wide and don’t quite cut all the way through the bread.  (It’s not a big deal if you do actually cut all the way through…just makes it a little harder to keep all the slices together).
  • In the small bowl, mash the butter, minced garlic and parsley together with a fork.  You can tell that it’s well mixed when the parsley is distributed throughout the butter.
  • Use a knife to spread the garlic butter mixture on both sides of each slice of the french loaf.  How much you put on is totally up to you…the more you put on, the more buttery and garlic-y it will be.
  • Wrap the foil around the french loaf.
  • Cook it in the oven for 15 minutes at 325°F.  You can leave it in longer than this, if you like a crisper crust.


  • Starting with butter that has been softened will making mixing it much easier.
  • The garlic bread will taste much better if you use fresh garlic cloves and mince them, rather than using pre-minced garlic from a jar.
  • This is definitely a recipe where the measurements are just a guideline.  You can use more or less butter and more or less garlic you use, depending on how buttery and garlic-y you like your garlic bread.
  • The bread can also be cooked at 350F or 375F (which is handy if you already have other things baking in the oven). You may need to shorten the time by a few minutes to prevent the crust from getting too crusty.
  • You can make this garlic bread in advance. Once you have put it all together and wrapped it in foil, store it in the refrigerator for up to a day or in the freezer for up to a month. Then cook like you normally would. You will need to add a few minutes to the cooking time to get the centers hot.


Serving: 1 slice | Calories: 158 kcal | Carbohydrates: 23 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 12 mg | Sodium: 247 mg | Potassium: 64 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 266 IU | Vitamin C: 2 mg | Calcium: 23 mg | Iron: 2 mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

authorWanda Simone
courseSide Dish
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This post was originally published on March 24, 2016 but was updated with new content on December 29, 2023.

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