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French Garlic Soup Recipe

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★★★★

4 from 41 reviews

French Garlic Soup is a comforting and flavorful broth-based soup made with simmered garlic, fresh sage, and a creamy homemade mayonnaise that enriches the soup’s texture. This delicate and velvety soup offers a unique balance of savory garlic notes with a smooth, creamy finish perfect for a light starter or warming meal.

Ingredients

Scale

Soup Base

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

Mayonnaise

  • 2/3 cup olive oil or other vegetable oil
  • 1 large egg, separated
  • 1 tsp Dijon mustard
  • Pinch salt

To Serve

  • Crusty croutons
  • Extra drizzle of olive oil
  • Sprinkle of smoked paprika
  • Fresh parsley (optional)

Instructions

  1. Heat the stock and sage. In a large Dutch oven or stock pot, heat the chicken stock along with the fresh sage until it reaches a gentle simmer. Keep it simmering gently while you prepare the garlic.
  2. Prepare the garlic cloves. Peel the garlic cloves and slice them in half lengthwise. Remove the embryonic shoot from each clove carefully with a sharp knife tip or toothpick to reduce bitterness.
  3. Boil the garlic. Bring a small saucepan of water to a boil, add the prepared garlic cloves, and boil for 3-4 minutes. Drain the cloves afterward.
  4. Mash the garlic. Use the back of a fork to thoroughly mash the softened garlic cloves until finely mashed. Add the mashed garlic to the simmering stock and continue cooking gently for 10 minutes.
  5. Make the mayonnaise. In a small jar that fits your immersion blender, combine the egg yolk, Dijon mustard, pinch of salt, and olive oil. Place the immersion blender head at the bottom of the jar and blend, lifting the blender slightly to emulsify. If the mayonnaise doesn’t thicken immediately, add the reserved egg white and blend again.
  6. Optional: strain the soup. For a velvety smooth texture, strain the soup through a fine sieve or strainer back into the pot.
  7. Temper and add the mayonnaise. Ladle a small amount of the hot soup into the mayonnaise to temper it, stirring well. Then whisk the mayonnaise mixture into the soup pot slowly and thoroughly.
  8. Reheat gently. Place the soup back on the stove just to warm it through, ensuring it does not boil to prevent curdling of the mayonnaise mixture.
  9. Serve. Ladle the soup into bowls and serve topped with crusty croutons, an additional drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Notes

  • Removing the embryonic shoot from the garlic cloves is key to eliminating bitterness in the soup.
  • Tempering the mayonnaise with hot soup before combining prevents curdling and ensures a smooth texture.
  • Straining the soup is optional but highly recommended for a silky mouthfeel.
  • Make sure not to boil the soup after adding mayonnaise to keep it stable and creamy.
  • You can substitute vegetable stock for chicken stock to make this soup vegetarian-friendly.
  • Store leftovers in the refrigerator and consume within 2 days for optimal freshness.

Keywords: French garlic soup, creamy garlic soup, homemade garlic soup, garlic soup with mayonnaise, comforting soup recipe

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