Name: French Garlic Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 64 ounces chicken stock; Small bunch fresh sage; 1 large head of garlic; 2/3 cup olive oil (or your preferred vegetable oil); 1 large egg, separated; 1 tsp Dijon mustard; Pinch of salt

Jump to Recipe

Introduction

French Garlic Soup is a comforting and flavorful dish that highlights the rich aroma of roasted garlic combined with fresh sage and a velvety emulsified broth. This traditional soup is perfect for a cozy dinner or as a sophisticated starter to impress guests.

A close-up of a creamy beige soup served in a white bowl on a white marbled surface. The soup is topped with three pieces of golden-brown roasted cauliflower placed near the center. Bright green chopped herbs are sprinkled over the soup, along with a dusting of orange-red spice. A shiny metal spoon rests inside the bowl on the right side. The soup shows a drizzle of yellow oil around the cauliflower, adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

64 ounces chicken stock
Small bunch fresh sage
1 large head of garlic
2/3 cup olive oil (or your preferred vegetable oil)
1 large egg, separated
1 tsp Dijon mustard
Pinch of salt

Instructions

Step 1: Heat the chicken stock and fresh sage in a large Dutch oven, bringing it to a gentle simmer.
Step 2: Peel and halve the garlic cloves, removing the shoots from each.
Step 3: Boil the prepared garlic in a small saucepan for 3 to 4 minutes, then drain thoroughly.
Step 4: Mash the softened garlic and add it to the simmering stock. Let it continue to simmer gently for 10 minutes to infuse flavor.
Step 5: In a small jar, combine the egg yolk, Dijon mustard, pinch of salt, and olive oil. Use an immersion blender to emulsify this mixture into a smooth mayonnaise.
Step 6: Optionally, strain the soup for a smoother texture before tempering the mayonnaise. Gradually add hot soup to the mayonnaise while stirring to warm it gently.
Step 7: Stir the tempered mayonnaise back into the soup. Warm the mixture gently on low heat without bringing it to a boil to prevent curdling.
Step 8: Serve the soup hot, garnished with croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh herbs for an extra burst of flavor.

Tips & Variations

For a vegetarian version, substitute chicken stock with vegetable broth and use a plant-based oil.
Remove the garlic shoots to eliminate any bitterness and ensure a smooth, rich garlic flavor.
If you prefer a thicker soup, add a small handful of crushed potatoes during simmering and blend before adding the mayonnaise.
Use fresh herbs like thyme or rosemary in place of sage for a different aromatic profile.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat without boiling to avoid breaking the emulsified texture. This soup does not freeze well due to the egg and oil mixture.

How to Serve

The image shows a white bowl filled with creamy soup that has a light beige color and smooth texture. On top, there are three browned, crispy cauliflower florets placed near the center, surrounded by bright green parsley leaves. A sprinkle of red spice, likely paprika, is scattered over the soup, adding color contrast. Golden oil swirls gently spread across the surface. A silver spoon is partially visible at the edge of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-minced garlic instead of fresh garlic cloves?

Fresh garlic is preferred for its robust flavor and texture. Pre-minced garlic often lacks depth and may alter the soup’s taste, so it’s best to use fresh cloves for this recipe.

Is it safe to consume raw egg yolk in this soup?

The yolk is gently cooked by tempering it with hot soup and warming it without boiling. However, if you have concerns, use pasteurized eggs or omit the yolk, though this may affect the soup’s texture.