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Country French Garlic Soup Recipe

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★★★★★

4.7 from 126 reviews

This Country French Garlic Soup is a comforting and velvety smooth soup made with rich chicken stock infused with fresh sage and a gentle garlic flavor. The soup is enriched with a homemade mayonnaise for creaminess and served beautifully with crusty croutons and optional garnishes like smoked paprika and fresh parsley, making it a perfect rustic French meal.

Ingredients

Scale

Soup Base

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

Mayonnaise for Enrichment

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

To Serve

  • Crusty croutons
  • Extra drizzle of olive oil
  • Smoked paprika, for sprinkling
  • Fresh parsley, optional

Instructions

  1. Simmer the Stock: Heat the chicken stock and sage in a large Dutch oven or stockpot. Bring to a gentle simmer, then lower the heat to maintain a very gentle simmer while you prepare the garlic.
  2. Prepare the Garlic: Peel the garlic cloves and slice each clove lengthwise to remove the embryonic shoot using a sharp knife or toothpick, as this part can be bitter.
  3. Boil the Garlic: Bring a small saucepan of water to boil, add the garlic cloves, and boil them for 3-4 minutes to soften. Drain well.
  4. Mash the Garlic: Using the back of a fork, mash the softened garlic cloves thoroughly until fine and smooth. Add the mashed garlic to the simmering stock and continue to simmer gently for 10 minutes.
  5. Make the Mayonnaise: In a small jar just wide enough for an immersion blender, combine the egg yolk, Dijon mustard, salt, and oil. Place the immersion blender at the bottom and blend, slowly lifting to emulsify. If the mayonnaise does not thicken immediately, add the reserved egg white and blend again until creamy.
  6. Optional Straining: For a velvety texture, strain the soup through a fine sieve into the pot, discarding solids.
  7. Temper the Mayonnaise: Ladle a small amount of the hot soup into the mayonnaise to warm it gently, then whisk the mayonnaise into the soup pot thoroughly. Heat the soup gently on the stove to serving temperature but do not allow it to boil to prevent curdling.
  8. Serve: Serve the soup hot with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Notes

  • Removing the embryonic garlic shoot helps prevent bitterness, especially important since this recipe uses a large amount of garlic.
  • Tempering the mayonnaise prevents it from curdling when added to the hot soup.
  • For a smoother final texture, straining the soup before adding the mayonnaise is recommended but optional.
  • If mayonnaise doesn’t thicken properly, adding the reserved egg white can help emulsify.
  • Do not boil the soup after adding the mayonnaise to avoid curdling.
  • This soup pairs well with crusty bread or homemade croutons.

Keywords: garlic soup, French soup, creamy garlic soup, classic French cooking, chicken stock soup, homemade mayonnaise soup

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