Preheat your oven to 400°F (200°C). Trim the tops off the garlic heads, drizzle with olive oil, and sprinkle with sea salt. Roast for about 15 minutes.

Heat a tablespoon of olive oil in a large pot. Add smashed garlic cloves and sliced shallot, sauté until fragrant, about 2-3 minutes.

Reduce the heat, cover the pot, and cook the garlic and shallots until softened, around 20 minutes.

Incorporate a tablespoon of white wine, then add 4-5 cups of broth, roasted garlic, cubed potatoes, and herb sprigs. Bring to a boil then simmer for about 15 minutes.

Remove the herb bundle and blend the soup until smooth. Adjust thickness with extra broth if needed.

Return the soup to the pot, season with salt, black pepper, and chili flakes to taste, then warm through before serving.