French Garlic Soup

Why You’ll Love This Recipe

I adore this French Garlic Soup because it takes a humble ingredient like garlic and turns it into something silky and luxurious. The flavor is deep and savory, but not overwhelming. The garlic gets softened and mellowed, with its sharp edges smoothed out after boiling, which makes it perfect for those who love garlic but want something a bit more refined. The secret to the soup’s creamy texture is homemade mayonnaise, which gives the soup a luscious finish that you just can’t get from traditional cream or butter. It’s a great dish to serve when you want something comforting yet slightly different.

Ingredients

64 ounces chicken stock

Small bunch fresh sage

1 large head of garlic

Mayonnaise (homemade)

2/3 cup olive oil, or other vegetable oil of your choice

1 large egg, separated

1 tsp Dijon mustard

Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the chicken stock and sage in a large Dutch oven or stock pot. Bring it to a simmer and let it gently simmer while you prepare the garlic.

Peel the garlic cloves and slice them in half lengthwise. Remove the little embryonic shoots (they can be bitter). I find it easiest to remove them with a sharp knife or a toothpick.

Bring a small saucepan of water to a boil, then add the garlic cloves. Boil the garlic for 3-4 minutes. Drain the garlic.

Mash the softened garlic using the back of a fork until it’s finely mashed. Add this mashed garlic to the simmering stock and let it cook gently for about 10 minutes.

While the soup is simmering, make the mayonnaise. Place the egg yolk, Dijon mustard, salt, and oil in a small jar, just wide enough to fit your immersion blender. Blend everything together, starting with the blender at the bottom, gently lifting it to emulsify the ingredients. If the mayonnaise doesn’t thicken right away, add the egg white and blend again.

At this point, I like to strain the soup to achieve a silky texture, but this step is optional. If you strain it, return the soup to the pot.

Take a ladleful of the hot soup and stir it into the mayonnaise to temper it. Then, immediately add the mayonnaise back into the soup pot, whisking as you pour it in.

Bring the soup back up to temperature, but be careful not to let it boil, or the mayonnaise might curdle.

Serve the soup hot with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if you like.

Servings and Timing

This recipe yields 8 servings. The total time to make the soup is about 25 minutes—quick and perfect for a last-minute comforting meal.

Variations

Herbs: Feel free to experiment with different herbs like thyme or rosemary in place of the sage for a new flavor profile.

Vegetarian Version: You can use vegetable stock instead of chicken stock for a vegetarian-friendly version.

Toppings: You can add extra toppings like grated cheese, or even crispy fried shallots for a crunchy contrast.

Storage/Reheating

Storage: This soup can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Gently reheat the soup on the stove over low to medium heat to avoid curdling the mayonnaise. If the soup thickens too much upon cooling, you can add a bit of water or broth to thin it out.

FAQs

Can I use garlic powder instead of fresh garlic?

While fresh garlic provides a much richer and deeper flavor, you could use garlic powder if necessary. However, it will lack the same texture and complexity, so I recommend using fresh garlic for the best results.

Can I make the mayonnaise ahead of time?

Yes, you can make the mayonnaise ahead of time and store it in the fridge for up to 2 days. Just be sure to bring it to room temperature before adding it to the soup.

Is this soup very garlicky?

The garlic in this soup is mellowed through boiling and simmering, so it’s not as overpowering as raw garlic. However, if you’re sensitive to garlic, you can reduce the amount to suit your taste.

Can I make this soup without an immersion blender?

If you don’t have an immersion blender, you can make the mayonnaise in a regular blender or food processor. You could also try mashing the ingredients with a whisk, though the texture may not be as smooth.

Can I freeze French Garlic Soup?

I wouldn’t recommend freezing this soup because the mayonnaise might separate upon thawing. It’s best served fresh or within a few days of making.

Conclusion

French Garlic Soup is an absolute delight with its creamy texture, fragrant garlic flavor, and comforting warmth. It’s a simple yet impressive dish that’s perfect for any occasion, whether you’re looking for a light appetizer or a satisfying main course. With the right balance of flavors and a velvety finish, this soup is a sure winner in any kitchen.

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