French Garlic Soup Recipe

Introduction

French Garlic Soup is a comforting and aromatic dish that highlights the rich flavor of garlic in a smooth, velvety broth. This unique soup combines slow-simmered garlic with a creamy homemade mayonnaise, making it a perfect warm-up for garlic lovers.

Ingredients

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

Instructions

1. Step 1: Heat the chicken stock and fresh sage in a large Dutch oven or stock pot. Bring to a simmer, then let it simmer gently while you prepare the garlic.
2. Step 2: Peel the garlic cloves and slice them in half lengthwise. Remove the small embryonic shoots inside each clove using a sharp knife tip or toothpick to avoid bitterness, then discard them.
3. Step 3: Boil a small saucepan of water and add the garlic cloves. Cook for 3-4 minutes, then drain and transfer the cloves to a bowl.
4. Step 4: Mash the softened garlic thoroughly using the back of a fork until smooth. Add the mashed garlic to the simmering stock and continue to cook gently for 10 minutes.
5. Step 5: Prepare the mayonnaise by placing the egg yolk, Dijon mustard, pinch of salt, and oil into a narrow jar suitable for an immersion blender. Blend with the immersion blender at the bottom, slowly lifting to emulsify. If the mayonnaise is not thick and creamy, add the reserved egg white and blend again.
6. Step 6: Optional: strain the soup to achieve a velvety smooth texture, then return it to the pot.
7. Step 7: Temper the mayonnaise by stirring a ladle of hot soup into it, then whisk the mayonnaise mixture into the soup pot gently.
8. Step 8: Warm the soup gently on the stove until heated through, but avoid boiling to prevent curdling.
9. Step 9: Serve hot with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Tips & Variations

• Removing the embryonic garlic shoots reduces bitterness, especially when using large amounts of garlic.
• For a vegetarian version, substitute vegetable stock for chicken stock.
• If you don’t have an immersion blender, you can carefully whisk the mayonnaise by hand, but emulsification may take longer.
• Add a splash of lemon juice to the mayonnaise for a brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently and avoiding boiling to prevent curdling. This soup does not freeze well because of the mayonnaise base.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted garlic instead of boiling fresh garlic?

Roasted garlic will give a sweeter, milder flavor, which changes the profile of the soup. Boiling fresh garlic keeps the flavor more pungent and traditional to this recipe.

Is it safe to use raw egg in the mayonnaise?

Using raw egg yolk in mayonnaise carries a small risk of salmonella. Use pasteurized eggs if concerned, or ensure the eggs are very fresh and handled properly.

French Garlic Soup Recipe

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★★★★★

4.7 from 628 reviews

A comforting and flavorful French Garlic Soup made with aromatic chicken stock, fresh sage, and a creamy garlic-infused mayonnaise, resulting in a velvety smooth and rich soup perfect for garlic lovers.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Soup Base

• 64 ounces chicken stock
• small bunch fresh sage
• 1 large head of garlic

Mayonnaise

• 2/3 cup olive oil or other vegetable oil
• 1 large egg, separated
• 1 tsp Dijon mustard
• pinch salt

To Serve

• crusty croutons
• extra drizzle of olive oil
• sprinkle of smoked paprika
• fresh parsley (optional)

Instructions

1. Prepare the Stock: Heat the chicken stock and fresh sage in a large Dutch oven or stock pot. Bring it to a gentle simmer and let it simmer on low heat while you prepare the garlic.
2. Prep the Garlic: Peel the garlic cloves from the head and slice them in half lengthwise. Remove the small embryonic shoots inside each clove using the tip of a sharp knife or toothpick, as these can be bitter.
3. Boil the Garlic: Bring a small saucepan of water to a boil. Add the prepared garlic cloves and boil for 3 to 4 minutes. Drain the garlic cloves once softened.
4. Mash the Garlic: Using the back of a fork, mash the boiled garlic cloves thoroughly until finely mashed. Add the mashed garlic back into the simmering chicken stock and continue to simmer gently for an additional 10 minutes.
5. Make the Mayonnaise: In a small, narrow jar, combine the egg yolk, Dijon mustard, pinch of salt, and olive oil. Using an immersion blender, blend the mixture starting at the bottom of the jar, gradually lifting to emulsify all ingredients. If the mayonnaise does not thicken immediately, add the reserved egg white and blend again until creamy.
6. Strain the Soup (Optional): For a velvety smooth texture, strain the soup through a fine sieve back into the pot, discarding solids. This step is optional if you prefer a chunkier texture.
7. Temper the Mayonnaise: Ladle a small amount of the hot soup and slowly whisk it into the mayonnaise to warm it up gently. Then, immediately whisk the mayonnaise mixture back into the soup pot until fully incorporated.
8. Reheat Gently: Place the soup back on the stove and warm it through without boiling to prevent curdling. Heat until hot but do not allow to reach a boil.
9. Serve: Serve the soup hot, garnished with crusty croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Notes

• Removing the embryonic shoot inside garlic cloves prevents bitterness, enhancing the soup’s flavor.
• Tempering the mayonnaise with hot soup before combining prevents curdling and keeps it creamy.
• Straining the soup is optional but recommended for a silky smooth texture.
• If the mayonnaise does not thicken, adding the reserved egg white usually helps achieve the right consistency.
• Do not boil the soup after adding the mayonnaise to avoid curdling.
• Use fresh sage for the best aromatic flavor.

Keywords: French Garlic Soup, Garlic Soup, Creamy Soup, Chicken Stock Soup, Sage Soup, Homemade Mayonnaise, Comfort Food