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French Garlic Soup

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A rich and velvety French Garlic Soup with a creamy texture and deep, mellow garlic flavor. It’s comforting and luxurious, perfect for a chilly day.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

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

Instructions

  1. 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.
  2. Peel the garlic cloves and slice them in half lengthwise. Remove the little embryonic shoots (they can be bitter). Mash the garlic with a fork until finely mashed.
  3. Boil the garlic cloves in a small saucepan of water for 3-4 minutes, then drain.
  4. Add the mashed garlic to the simmering stock and cook for about 10 minutes.
  5. While the soup is simmering, make the mayonnaise by blending the egg yolk, Dijon mustard, salt, and oil with an immersion blender in a small jar. If the mayonnaise doesn’t thicken, add the egg white and blend again.
  6. Strain the soup for a silky texture (optional) and return it to the pot.
  7. Take a ladleful of the hot soup and stir it into the mayonnaise to temper it, then add the mayonnaise back into the soup, whisking as you pour.
  8. Bring the soup back up to temperature, being careful not to boil it to prevent curdling the mayonnaise.
  9. Serve the soup hot with crusty croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Notes

  • This recipe yields 8 servings.
  • For a vegetarian version, use vegetable stock instead of chicken stock.
  • The soup can be stored in the fridge for up to 3 days.
  • Reheat gently on low to medium heat to avoid curdling the mayonnaise.
  • Mayonnaise can be made ahead of time and stored for up to 2 days in the fridge.
  • For different herbs, try using thyme or rosemary in place of sage.
  • Avoid freezing this soup as the mayonnaise may separate upon thawing.

Nutrition

Find it online: https://cheftinaskitchen.com/french-garlic-soup/