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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.

Ingredients

Scale

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

Find it online: https://annakocht.com/french-garlic-soup-recipe/