French Garlic Soup Recipe

Introduction

French Garlic Soup is a comforting and flavorful dish that highlights the rich taste of roasted garlic in a smooth, velvety broth. This cozy soup is perfect for garlic lovers and pairs wonderfully with crusty bread for dipping.

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 and 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 shoot from each clove using the tip of a knife or a toothpick, discarding these to prevent bitterness.
3. Step 3: Bring a small saucepan of water to a boil. Add the prepared garlic cloves and boil for 3 to 4 minutes, then drain.
4. Step 4: Mash the softened garlic thoroughly using the back of a fork until finely mashed. Add the mashed garlic to the simmering stock and continue to simmer gently for 10 minutes.
5. Step 5: Make the mayonnaise by placing the egg yolk, Dijon mustard, salt, and oil into a small jar wide enough for your immersion blender. Blend with the immersion blender at the bottom of the jar, lifting slightly to emulsify. If the mayonnaise doesn’t thicken immediately, add the reserved egg white and blend again.
6. Step 6: (Optional) For a velvety smooth texture, strain the soup through a fine sieve and return it to the pot.
7. Step 7: Temper the mayonnaise by slowly stirring a ladleful of hot soup into it. Then whisk the mayonnaise mixture back into the soup pot.
8. Step 8: Warm the soup gently on the stove without boiling to avoid curdling.
9. Step 9: Serve the soup hot, garnished with crusty croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Tips & Variations

• Removing the garlic shoot reduces bitterness and balances the soup’s flavor.
• Use vegetable stock for a vegetarian version, but omit the egg-based mayonnaise or substitute with a vegan alternative.
• Adding smoked paprika on top brings a subtle smoky depth that complements the garlic.
• For an extra creamy texture, blend the soup thoroughly before adding the mayonnaise.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent curdling. This soup does not freeze well due to the mayonnaise; fresh preparation is recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without raw egg?

If you prefer to avoid raw egg, you can use store-bought mayonnaise or a cooked egg yolk emulsion alternative. Just be mindful that the flavor and texture may vary slightly.

What can I use instead of fresh sage?

If fresh sage is not available, dried sage can be used, but reduce the quantity to about one teaspoon as dried herbs are more concentrated. Alternatively, fresh thyme also pairs well with garlic soup.

French Garlic Soup Recipe

Print Recipe

★★★★★

4.6 from 128 reviews

This French Garlic Soup is a velvety, flavorful broth infused with fresh sage and roasted garlic, enriched with a homemade mayonnaise for creaminess. Perfect as a comforting starter or light meal, this soup combines the robust aroma of garlic with the smooth texture of a delicate emulsion, finished with optional garnishes for added depth.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 20 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 of salt

To Serve

• Crusty croutons
• Extra drizzle of olive oil
• Sprinkle of smoked paprika
• Fresh parsley (optional)

Instructions

1. Simmer the stock: Heat the chicken stock and fresh sage in a large Dutch oven or stock pot. Bring to a simmer and maintain a very gentle simmer while preparing the garlic.
2. Prepare the garlic: Peel each garlic clove and slice in half lengthwise. Carefully remove the embryonic shoots from each clove using a knife tip or toothpick, as they can impart bitterness.
3. Parboil the garlic: Boil a small saucepan of water, add the prepared garlic cloves, and boil for 3 to 4 minutes. Drain the garlic once softened.
4. Mash the garlic: Using the back of a fork, mash the softened garlic cloves finely. Add this mashed garlic to the simmering stock and continue to simmer gently for an additional 10 minutes to infuse flavor.
5. Make the mayonnaise: In a small, narrow jar, combine the egg yolk, Dijon mustard, salt, and olive oil. Using an immersion blender, start blending with the blender head at the bottom and gently raise it to emulsify the mixture into a thick, creamy mayonnaise. If it does not thicken immediately, add the reserved egg white and blend again until emulsified.
6. Optional straining: For a silky smooth soup texture, strain the soup through a fine sieve, then return to the pot. This step can be skipped if a chunkier texture is preferred.
7. Temper the mayonnaise: Ladle some hot soup into the mayonnaise to temper it gently. Immediately whisk the tempered mayonnaise back into the soup pot to combine thoroughly.
8. Reheat gently: Warm the soup over the stove until it reaches serving temperature. Avoid boiling, as this may cause the mayonnaise to curdle.
9. Serve: Ladle the soup into bowls and garnish with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Notes

• Removing the embryonic shoot in garlic reduces bitterness, especially important given the high garlic quantity.
• Tempering the mayonnaise with hot soup prevents curdling when combined.
• The soup can be strained for a smooth texture or left unstrained for a rustic finish.
• Use fresh sage for the best herbal flavor.
• Keep the soup at gentle heat after adding mayonnaise to maintain creamy consistency.

Keywords: French garlic soup, creamy garlic soup, French cuisine, homemade garlic soup, sage garlic soup, mayonnaise soup base, comforting soup recipes