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Country French Garlic Soup Recipe

Country French Garlic Soup Recipe
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5.2 from 13 reviews

Country French Garlic Soup is a comforting and velvety smooth soup made with a rich chicken stock infused with fresh sage and roasted garlic, enriched with a homemade mayonnaise to add creaminess without cream. This rustic and flavorful soup brings out the sweet and mellow tones of garlic, making it perfect for garlic lovers seeking a hearty, elegant starter or light meal.

Ingredients

Soup Ingredients

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

Mayonnaise Ingredients

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

To Serve (Optional)

  • Crusty croutons
  • Extra drizzle of olive oil
  • Smoked paprika
  • Fresh parsley

Instructions

  1. Simmer the Stock: Heat the chicken stock and fresh sage in a large Dutch oven or stock pot. Bring it to a gentle simmer and let it simmer softly while you prepare the garlic to infuse the stock with sage aroma.
  2. Prepare the Garlic: Remove the skins from the garlic cloves and slice them lengthwise. Carefully remove the embryonic shoot from each clove using a sharp knife or toothpick to eliminate bitterness, especially important when using large amounts of garlic.
  3. Boil the Garlic: Bring a small saucepan of water to a boil and add the prepared garlic cloves. Boil them for 3-4 minutes to soften, then drain the cloves thoroughly.
  4. Mash the Garlic: Using the back of a fork, mash the softened garlic cloves finely until smooth. Add the mashed garlic back into the stock and continue to simmer gently for 10 minutes to meld flavors.
  5. Make the Mayonnaise: In a small narrow jar wide enough for an immersion blender, combine the egg yolk, Dijon mustard, salt, and olive oil. Insert the immersion blender to the bottom and blend steadily, slowly lifting to emulsify. If the mayonnaise does not thicken immediately, add the reserved egg white and blend again until creamy and thickened.
  6. Strain the Soup (Optional): For a velvety smooth texture, strain the soup through a fine mesh sieve back into the pot. This step is optional depending on your texture preference.
  7. Temper the Mayonnaise: Ladle a small amount of hot soup into the mayonnaise and stir to temper it, preventing curdling when added to the hot soup.
  8. Combine & Heat: Stir the tempered mayonnaise into the soup pot gradually while whisking continuously. Warm the soup gently over low heat until it reaches serving temperature, but do not boil to avoid curdling.
  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 for a beautiful presentation and additional flavor contrast.

Notes

  • Removing the embryonic shoot from garlic cloves reduces bitterness and creates a smoother, sweeter garlic flavor.
  • Tempering the mayonnaise with hot soup prevents it from curdling when added to the warm liquid.
  • Straining the soup is optional but recommended for achieving a refined, velvety texture.
  • You can substitute vegetable stock for chicken stock to make the soup vegetarian, but flavor will be less rich.
  • Use fresh sage since dried sage will overpower the soup.
  • Ensure the soup never boils once the mayonnaise is added to maintain a creamy consistency.
  • Homemade mayonnaise can be replaced with store-bought if short on time.

Nutrition

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