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French Garlic Soup Recipe

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★★★★★

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.

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 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

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