French Garlic Soup Recipe

If you adore the comforting, aromatic charm of garlic and want to experience it in a warm, velvety way, this French Garlic Soup Recipe is going to become your new favorite bowl of cozy goodness. It’s a beautiful balance of rich, mellow garlic, fragrant sage, and a creamy, silky texture that wraps you up like your favorite blanket on a chilly day. Once you make it, you’ll see how deceptively simple ingredients and thoughtful preparation come together to create something truly special and soul-satisfying.

Ingredients You’ll Need

This French Garlic Soup Recipe calls for straightforward, pantry-friendly ingredients that work harmoniously to build deep flavor, luscious texture, and a touch of herbal brightness. Each ingredient plays a key role, whether it’s the savory depth from chicken stock or the creamy body provided by homemade mayonnaise.

• 64 ounces chicken stock: The flavorful liquid base that carries all the garlic goodness and sage aroma.
• small bunch fresh sage: Adds an earthy, herbal note that perfectly complements the garlic.
• 1 large head of garlic: The star of the show; using an entire head gives the soup its signature mellow but intense garlic flavor.
• 2/3 cup olive oil (or other vegetable oil): Creates the creamy rich texture when emulsified in the homemade mayonnaise.
• 1 large egg, separated: Used for making the velvety mayonnaise that enriches the soup.
• 1 tsp Dijon mustard: Brightens and stabilizes the mayonnaise while adding a subtle zing.
• pinch salt: Enhances all the flavors and brings balance to the soup.

How to Make French Garlic Soup Recipe

Step 1: Gently Infusing the Stock

Start by heating the chicken stock along with the fresh sage in a large Dutch oven or stock pot. Allow it to come to a gentle simmer, then keep it at a low simmer while you prepare the garlic. This allows the sage’s aroma to seep into the broth, setting a beautifully fragrant foundation.

Step 2: Prepping the Garlic for Sweetness

Carefully peel all the garlic cloves from the head, then slice them in half lengthwise. Don’t forget to remove the small embryonic shoot inside each clove because it can impart bitterness if left in. A knife tip or toothpick works perfectly for prying them out.

Step 3: Softening the Garlic by Boiling

Boil the garlic cloves in a saucepan of water for 3 to 4 minutes. This step mellows their sharpness and brings out a gentle sweetness that’s essential for the soup’s smooth flavor.

Step 4: Mashing the Garlic

Drain the garlic and, using the back of a fork, mash each clove until it’s fine and paste-like. This takes a few minutes but it’s worth it because a finely mashed garlic will blend beautifully into the soup and elevate its texture.

Step 5: Bringing Garlic Into the Soup

Add the mashed garlic into the simmering chicken stock and sage pot, and let the mixture gently simmer for 10 additional minutes. This slow melding allows the flavors to marry perfectly.

Step 6: Making the Mayonnaise

In a small jar just wide enough for your immersion blender, combine the egg yolk, Dijon mustard, pinch of salt, and your olive oil. Submerge the blender head and blend from the bottom, slowly lifting to incorporate all the oil, until the mixture thickens into a silky mayonnaise. If the mayo doesn’t thicken right away, add the reserved egg white and blend again to save the day!

Step 7: (Optional) Straining the Soup

If you prefer an ultra-smooth, luxurious texture, strain the soup through a fine sieve and return it to the pot. This is completely optional but highly recommended for that silky finish.

Step 8: Tempering and Incorporating the Mayonnaise

Take a ladle of the hot soup and stir it slowly into your mayonnaise to temper it—that means warming it gently so it doesn’t curdle when combined. Immediately whisk the mayonnaise back into the full pot of soup, folding it in gently but thoroughly.

Step 9: Final Warm-Up Without Boiling

Return the soup to gentle heat to warm it through. Be careful not to let it boil once the mayonnaise is added, as boiling can cause curdling and ruin that perfect creamy texture.

How to Serve French Garlic Soup Recipe

Garnishes

This soup shines with simple garnishes like crusty homemade croutons that add a satisfying crunch, an extra drizzle of good quality olive oil for richness, a sprinkle of smoky paprika for warmth, and a touch of fresh parsley that adds a pop of color and fresh herbal brightness to the bowl.

Side Dishes

For a light meal, serve this French Garlic Soup Recipe alongside a fresh green salad dressed in lemon vinaigrette or a rustic baguette that’s perfect for dunking. A plate of roasted vegetables or a cheese board also pairs beautifully when you’re looking to make it more substantial.

Creative Ways to Present

Try serving this soup in individual mini-crocks or ramekins with a crisp crouton floating on top and a sprinkle of fresh herbs. For an elegant touch, add a few drops of chili-infused oil or swirl in some crème fraîche right before serving. It’s a showstopper at dinner parties and always sparks conversation!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply store the soup in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day!

Freezing

You can freeze this soup, but it’s best to do so before adding the mayonnaise because dairy emulsions can separate when frozen. Freeze the plain soup in a freezer-safe container for up to 2 months and add the mayonnaise fresh when reheating.

Reheating

When reheating, do so gently on low heat and stir regularly. If you froze the soup without mayonnaise, stir in freshly made mayonnaise or a splash of cream off heat to maintain that signature creaminess without curdling.

FAQs

Can I make this French Garlic Soup Recipe vegan?

Absolutely! Substitute the chicken stock with vegetable stock and replace the egg-based mayonnaise with a vegan alternative like aquafaba or store-bought vegan mayo. The garlic and sage flavors will still shine beautifully.

What if I don’t have fresh sage on hand?

Dried sage can be used in a pinch—just use about one-third the amount since it’s more concentrated. Adding it early while simmering will help release its flavor into the soup.

Is it safe to use raw egg in the mayonnaise?

Using raw egg yolk in homemade mayonnaise is common, but ensure you use the freshest eggs possible or pasteurized eggs to reduce any risk. Alternatively, you can find pasteurized egg products at the store.

Can I make this soup ahead for a dinner party?

Yes! Prepare the soup base and even make the mayonnaise beforehand. On the day, warm the soup gently and fold in the mayonnaise just before serving for that perfect luxurious texture.

How strong is the garlic flavor? Will it be overpowering?

The garlic is mellowed through boiling and slow simmering, resulting in a rich, fragrant, but not overpowering flavor. It’s perfect for garlic lovers and approachable for anyone cautious about intense raw garlic bites.

Final Thoughts

Embracing this French Garlic Soup Recipe means diving into a bowl full of warmth, depth, and comfort that feels like a loving hug from the inside out. It’s a surprisingly simple dish that showcases garlic in its most elegant, silky form. Whether for a chilly night or when you’re craving something soothing and delicious, this soup never fails to delight. Give it a try—you just might discover your new favorite soup to make again and again!

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