Name: Traditional Country French Style Garlic Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French
Ingredients: 1 large garlic bulb, peeled and sliced; 1 tbsp dried sage (preferably Spice Islands); Pinch of salt; 64 oz chicken stock; 2/3 cup extra virgin olive oil; 1 tbsp Dijon mustard; 1 egg yolk, room temperature

Jump to Recipe

Introduction

This traditional country French style garlic soup is a comforting and flavorful dish that highlights roasted garlic’s sweet, mellow character. It’s simple to make, with a creamy, tangy emulsion adding richness to a fragrant sage-infused chicken broth. Perfect for chilly evenings or anytime you crave a cozy bowl of warmth.

The image shows a close-up of a pot filled with a creamy, pale yellow soup or sauce. The surface has small bubbles and is dotted with small pieces of green herbs and finely chopped white garlic or onion. Tiny droplets of oil float on top, creating a slightly shiny texture. The pot is silver and sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large garlic bulb (peeled and sliced)
1 tbsp dried sage
Pinch of salt
64 oz chicken stock
2/3 cup olive oil (extra virgin recommended)
1 tbsp Dijon mustard
1 egg yolk (room temperature)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Spread the sliced garlic bulb evenly on a baking tray and drizzle lightly with olive oil. Roast for 30-40 minutes until the garlic is soft and golden, which deepens the flavor and sweetness.
Step 2: While the garlic roasts, pour the chicken stock into a large pot and bring it to a gentle boil over medium-high heat. Add the dried sage and a pinch of salt, then reduce heat to a simmer.
Step 3: Remove the roasted garlic from the oven and mash it into a smooth paste using a fork while still warm—it will mash more easily.
Step 4: In a small bowl, whisk together the egg yolk and Dijon mustard until smooth. Slowly drizzle in the remaining olive oil, whisking continuously to create a creamy emulsion.
Step 5: Stir the mashed roasted garlic and the emulsified egg mixture into the hot chicken stock. Whisk well to combine and serve the soup hot, optionally with roasted baguette slices on the side.

Tips & Variations

For a vegetarian version, substitute chicken stock with rich vegetable broth and adjust seasoning accordingly.
Add a splash of white wine to the stock while simmering for extra depth of flavor.
If you prefer less intensity, reduce the amount of garlic or roast it for a shorter time.
Serve with grated Parmesan or a sprinkle of fresh herbs like parsley for added freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, whisking occasionally to maintain the emulsion. Avoid boiling once the egg yolk mixture is added, as it can cause curdling.

How to Serve

A white bowl filled with creamy pale yellow soup topped with green herbs and small bits of spices scattered across the surface. Two pieces of crusty, golden-brown bread with a porous texture rest partially in the soup, standing upright near the edge of the bowl. A silver spoon is dipped in the soup on the right side, with its handle resting on the bowl's rim. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without raw egg yolk?

The egg yolk adds creaminess and helps emulsify the soup, but if you prefer to avoid raw eggs, you can substitute with a splash of cream or use a blender to puree some cooked potatoes into the soup for richness.

Is this soup very garlicky?

Roasting the garlic mellows its pungency significantly, producing a sweet and rich flavor rather than sharp raw garlic heat. It’s flavorful but balanced and approachable for most palates.