soup tastes too garlicy

I doubled the recipe which called for 10 cloves for one batch and I imagine it was supposed to be 20 for two batches, but I only use about six or seven cloves and it's still too much garlic what do I do

You used cloves and not heads right?

How did it come out? I'll bet after an overnight rest and reheating it was great!

I did saute the garlic, but they were two large cloves! I'm going to serve it tomorrow night. I'm thinking the potatoes, onions and sausage flavors will develop overnight. Thanks all!

It's been simmering since I wrote the question. I'll go taste test it now! I haven't added salt or pepper yet either. Got my fingers crossed! Thanks so much for your quick response!

Did you fry the garlic in olive oil before you put it in the soup? Raw garlic might taste stronger, but I don't think two cloves would be excessive--at least not for me. You could try adding more broth, tomatoes, etc., to make the soup less concentrated.

Also, have you added salt? that may tame it too.

Simmer it a bit, should mellow out. Or send it this way, there's never to much garlic for me.