Name: Country French Garlic Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 64 ounces chicken stock; small bunch fresh sage; 1 large head of garlic; 1 large egg, separated; 1 tsp Dijon mustard; pinch salt; 2/3 cup olive oil or other vegetable oil; Crusty croutons; Extra drizzle of olive oil; Smoked paprika, for sprinkling; Fresh parsley, optional

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Introduction

Country French Garlic Soup is a comforting and flavorful dish that highlights the rich aroma of garlic blended with fresh sage and a creamy homemade mayonnaise. It’s perfect for garlic lovers seeking a smooth, velvety soup that’s both rustic and elegant.

A creamy light yellow soup fills a round white speckled bowl, topped with a crispy toasted bread slice in the center. There are small green herb bits scattered on the soup's surface along with droplets of golden olive oil forming an uneven ring. A sprinkle of red paprika adds a touch of color around the bread. The bowl sits on a wooden board with a piece of crusty baguette and a whole garlic bulb beside it. A shiny silver spoon rests inside the bowl on the right side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the chicken stock and sage in a large Dutch oven or stock pot. Bring to a simmer, then let it simmer gently while prepping the garlic.
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 sharp knife or a toothpick to avoid bitterness.
Step 3: Bring a small saucepan of water to a boil, add the garlic cloves, and boil for 3-4 minutes. Drain the cloves.
Step 4: Mash the softened garlic thoroughly using the back of a fork until finely mashed. Add the mashed garlic to the stock and continue to simmer gently for 10 minutes.
Step 5: Make the mayonnaise by combining the egg yolk, Dijon mustard, salt, and oil in a small jar just wide enough for an immersion blender. Blend with the immersion blender at the bottom of the jar, gently lifting to emulsify. If the mayonnaise doesn’t thicken immediately, add the reserved egg white and blend again.
Step 6: (Optional) Strain the soup through a fine sieve for a velvety smooth texture, then return it to the pot.
Step 7: Temper the mayonnaise by stirring a ladleful of hot soup into it, then immediately whisk the mayonnaise mixture back into the soup pot.
Step 8: Warm the soup gently on the stove until heated through, but do not boil to prevent curdling.
Step 9: Serve the soup with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Tips & Variations

Removing the garlic shoot is key to avoiding bitterness when using large amounts of garlic.
If you prefer a vegetarian option, substitute the chicken stock with a rich vegetable broth.
For a vegan mayonnaise alternative, use a store-bought vegan mayo or make an aquafaba-based version.
Adding a pinch of smoked paprika on top enhances the smoky flavor and adds color.
To intensify the garlic flavor, roast the garlic before adding it to the stock.

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 to prevent curdling. Avoid boiling the soup during reheating to maintain its creamy texture.

How to Serve

A white ceramic bowl filled with creamy, light yellow soup sits in the center, topped with a golden-brown toasted bread slice floating on top. There are small green herb pieces and red seasoning sprinkled over the soup, with a drizzle of olive oil creating shiny yellow pools on the surface. A silver spoon rests inside the bowl on the right side. Surrounding the bowl, there are more toasted bread pieces with golden crusts and soft centers. In the background, a whole garlic bulb and more bread are visible, all placed on a white marbled texture. A soft green cloth napkin is folded near the bowl. 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 cloves are preferred because they provide a cleaner, less bitter flavor and better texture when boiled and mashed. Pre-minced garlic often has a different taste and may not yield the same depth of flavor.

Is it safe to use raw egg yolk in the homemade mayonnaise?

Using raw egg yolk is common in homemade mayonnaise, but ensure your eggs are fresh and from a trusted source to minimize risk. If concerned, you can use pasteurized eggs or an egg substitute suitable for emulsification.