Country French Garlic Soup

French garlic soup is the kind of rustic comfort food that warms you all the way through and fills your kitchen with amazing aromas. It is simple peasant fare but feels deeply nourishing with a lush, velvety texture and gentle herby undertones. This recipe is a twist on a classic, blending mellow poached garlic with a homemade emulsified mayonnaise for a rich finish.

I first tried this rustic soup in Provence and it instantly reminded me of cozy Sunday dinners at my grandmother’s house. My husband now requests this anytime the weather turns chilly.

Ingredients

• Chicken stock: About 64 ounces since it is the backbone of the soup. Choose a low sodium or homemade option for clean flavor
• Fresh sage: Offers earthy herbal notes. Look for bunches with brightly colored, unwilted leaves
• One large head of garlic: The star. Pick bulbs that are firm with tight skins for best flavor
• Mayonnaise: Homemade for silkiness. Making your own gives you fresh taste and control over creaminess
• Olive oil: About two thirds cup brings richness. Choose extra virgin for best results and clean aroma
• One large egg: Separated so you can blend the yolk smoothly into the emulsion. Opt for very fresh eggs
• Dijon mustard: About a teaspoon sharpens the mayo and pulls flavors together. Look for a creamy, not gritty, mustard
• Pinch salt: Ties everything together. Choose sea salt or kosher for the best seasoning control

Step-by-Step Instructions

Prep and Infuse the Stock:

Add chicken stock and fresh sage to a large Dutch oven and bring just to a gentle simmer on the stove. You want a soft burble not a rolling boil. While this happens, prepare the remaining ingredients

Prep the Garlic Cloves:

Separate all cloves from your garlic head. Use your fingers or the flat side of a knife to remove papery skins. Slice each clove in half the long way with a small knife. Carefully pick out the greenish shoot inside since that can taste bitter with so much garlic. Take time here and use a toothpick for any stubborn pieces

Blanch the Garlic:

Bring a small pot of water up to a full boil. Tumble in the halved garlic cloves. Let them boil for three to four minutes which sweetens them and tames any pungency. Immediately drain them in a colander

Mash the Garlic:

Transfer the blanched garlic to a small bowl or cutting board. Use a fork to mash and press until you have a very fine paste. This is worth doing slowly so there are no chunks. Think creamy hummus texture

Simmer the Garlic in the Broth:

Stir the mashed garlic into your infused stock. Simmer gently for a further ten minutes which lets the flavors marry completely. Keep temperature low so the garlic sweetness shines

Make the Mayonnaise:

In a tall narrow jar just wider than your immersion blender put the egg yolk mustard salt and olive oil Add the blender and blend on low moving gently upward until everything emulsifies into a thick bright mayonnaise. If it is too loose blend in your reserved egg white in stages until creamy

Strain the Soup Optional:

If you like a super smooth texture as in restaurants pour the soup through a fine mesh sieve or cheesecloth into a clean pot. Press out as much liquid as you can for ultimate silkiness

Temper and Finish:

Ladle a scoop of hot soup into the mayonnaise and quickly stir. This helps it incorporate without curdling. Then whisk the thinned mayo mixture into the remaining soup in the pot. Whisk vigorously so it becomes uniform

Gently Reheat and Serve:

Return the pot to low heat only until thoroughly warmed. Never boil or your gorgeous emulsion could split. Serve straight away with crusty bread or croutons and an extra drizzle of olive oil. Finish with a pinch of smoked paprika and fresh parsley if you like

My favorite part about this soup is how mellow and creamy the garlic becomes. The first time my family tasted it they could not believe so much garlic could taste so gentle. When my daughter and I mash the cloves together we always race to see who can get the smoothest paste.

Storage Tips

Let soup cool completely then store in a sealed glass jar or airtight container. It will stay fresh in the fridge for up to three days. Because of the mayonnaise do not freeze this soup since it may separate when reheated. Reheat gently in a saucepan over low heat while whisking so the emulsion stays silky. If you notice separation add a splash of broth and whisk again to pull everything back together.

Ingredient Substitutions

You can use vegetable stock or mushroom broth if you prefer a vegetarian version but keep plenty of sage for flavor depth. If you are out of fresh sage thyme or a bay leaf deliver similar herb notes but use half as much. For the mayonnaise if you need to skip the egg use pasteurized egg substitute or even vegan mayo just choose one with good body so your soup stays rich.

Serving Suggestions

Serve this French garlic soup as a first course at a dinner party to impress your guests. It shines with fresh sourdough or a baguette on the side perfect for sopping up the last drops. For a heartier meal float crisp croutons in the bowl and sprinkle over parmesan. I sometimes add a poached egg on top for extra protein and a cozy brunch vibe.

This rustic, comforting soup will be your go-to recipe whenever you need warmth and nourishment. Enjoy the rich flavor and velvety texture with every spoonful!

Foire aux questions sur la recette

→ How do you remove bitterness from garlic in this soup?

By slicing the garlic and removing the inner shoot before blanching, the bitterness is minimized, resulting in a much mellower flavor.

→ What gives the soup its creamy texture?

The creamy texture comes from blending homemade mayonnaise—egg yolk, mustard, salt, and oil—into the hot soup base.

→ Is it necessary to strain the soup?

Straining is optional, but it creates a velvety-smooth finish by removing any remaining solids. The choice depends on your texture preference.

→ Why temper the mayonnaise before adding to the soup?

Tempering with hot soup prevents curdling and ensures a smooth, creamy emulsion when the mayonnaise is blended in.

→ What garnishes pair well with French garlic soup?

Crusty croutons, fresh parsley, smoked paprika, and a final drizzle of olive oil complement the soup and add extra layers of flavor.