My beloved French Garlic Soup Recipe is a true celebration of simple ingredients transformed into a rich and comforting classic. This soup embraces the mellow sweetness of gently cooked garlic and fragrant sage, rounded out with a luscious homemade mayonnaise that adds both creaminess and depth. Perfect for anyone who adores bold flavor and silky texture, this recipe brings warmth to your table in under half an hour, making it a go-to for cozy dinners or when you need a little culinary hug in a bowl.
Ingredients You’ll Need
This French Garlic Soup Recipe relies on a handful of straightforward ingredients, each chosen to build layers of flavor and a beautiful, velvety texture. Don’t let the simplicity fool you — every component matters. From the fresh sage infusing the broth with herbal notes to the homemade mayo adding a dreamy finish, these ingredients work harmoniously.
- 64 ounces chicken stock: The soul of the soup, providing a savory and rich base full of depth.
- Fresh sage: Just a few leaves to impart an earthy and aromatic backdrop that elevates the garlic beautifully.
- 1 large head of garlic: The star ingredient, roasted and softened for sweetness and mellow complexity.
- 2/3 cup olive oil: Adds a fruity richness and acts as the fat in the homemade mayonnaise.
- 1 large egg, separated: Used for whipping up the creamy mayonnaise that enriches the soup.
- 1 teaspoon Dijon mustard: Brings tang and a touch of sharpness to balance the richness.
- Pinch of salt: Essential for seasoning and enhancing all the subtle flavors.
How to Make French Garlic Soup Recipe
Step 1: Infuse the Stock
Begin by pouring the chicken stock into a pot and adding a handful of fresh sage leaves. Gently bring it to a simmer, letting the sage slowly perfume the broth with a fragrant, herbal spiral of flavor. This simple step sets the foundation for your soup’s character.
Step 2: Prepare the Garlic
Take your large head of garlic and carefully peel away the skins, removing the inner green shoots which can add bitterness. This prep ensures your garlic flavor will be mellow, sweet, and endlessly delicious.
Step 3: Blanch and Mash the Garlic
Briefly blanch the peeled garlic cloves in boiling water—this softens their bite and brings out sweetness. Once tender, crush or mash them into a smooth paste; this paste will meld seamlessly into the soup, spreading its luscious garlicky goodness.
Step 4: Simmer the Garlic in Stock
Add your garlic paste back to the simmering sage-infused stock. Let it cook gently for about 10 minutes, allowing the garlic to impart its full flavor into the broth, thickening and enriching the soup beautifully.
Step 5: Whip Up the Mayonnaise
In a separate bowl, combine the egg yolk, Dijon mustard, pinch of salt, and olive oil. Whisk them vigorously to create a smooth, creamy homemade mayonnaise. This luscious mixture will give the soup a velvety finish, so take your time to get it silky and well-emulsified.
Step 6: Temper and Incorporate the Mayonnaise
To avoid curdling, carefully temper the mayonnaise by slowly whisking in hot soup broth little by little. Once tempered, stir it back into the main pot of soup, folding it in gently to blend without scrambling the eggs.
Step 7: Final Warm-Up and Serve
Heat the soup gently on low heat—take care not to let it boil to preserve the delicate emulsification. Once warmed through, your French Garlic Soup Recipe is ready to ladle into bowls and delight your family or guests with its harmonious flavor and silky texture.
How to Serve French Garlic Soup Recipe
Garnishes
Adding garnishes turns this comforting soup into something elegant yet approachable. Fresh sage leaves lightly fried in a bit of olive oil add a crispy herbal crunch. Alternatively, a sprinkle of finely grated Parmesan or a drizzle of extra virgin olive oil offers a bright, savory finish that complements the creamy base.
Side Dishes
Serve your French Garlic Soup Recipe alongside rustic crusty bread or baguette slices toasted until golden. The bread’s crunchiness is perfect for dipping into the rich soup, creating a balance between smooth and crisp textures. A simple green salad with a tangy vinaigrette also cuts through the richness beautifully.
Creative Ways to Present
For a fun twist, serve the soup in individual ramekins topped with thin garlic croutons or a poached quail egg for an upscale touch. You can even dab tiny dots of basil pesto or a swirl of extra mayonnaise on top to add visual flair and an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Because of the egg-based mayonnaise, it’s best enjoyed fresh but keeping it chilled will maintain its flavor and texture fairly well for gentle reheating.
Freezing
Although freezing is possible, homemade mayonnaise in the soup can separate when frozen. If you want to freeze, consider blending the soup without the mayonnaise and then stir it in fresh after reheating. This keeps the texture silky and fresh.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring often. Avoid boiling to prevent the mayonnaise emulsification from breaking down. If you separated the mayo, mix it in only when the soup is hot but off the heat, whisking swiftly to keep the creaminess intact.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken stock with a high-quality vegetable broth and ensure your Dijon mustard and mayonnaise ingredients are vegetarian-friendly. The soup will still have rich flavor from the garlic and sage.
Is fresh garlic really necessary?
Fresh garlic is key in this French Garlic Soup Recipe because it provides a delicate sweetness that dried garlic powder simply can’t replicate. The blanching process also tames its intensity for a well-rounded flavor.
Can I use a blender to make the soup smoother?
You can, but this recipe shines with the slightly rustic garlic paste texture combined with the creamy mayonnaise. If you prefer ultra-smooth, a quick pulse in a blender after simmering is fine, just be careful not to lose the velvety mouthfeel.
What if I don’t have fresh sage?
If fresh sage is not available, dried sage can be used but add a smaller amount and steep it briefly to avoid overpowering the soup. Another mild herb like thyme could also substitute if you want a slightly different herbal note.
Can I prepare the mayonnaise ahead of time?
Yes, you can make the mayonnaise a day ahead and keep it refrigerated. Just be sure to bring it to room temperature and whisk before tempering with the hot soup to ensure a smooth blend without curdling.
Final Thoughts
This French Garlic Soup Recipe is one of those magical dishes that feels luxurious yet is surprisingly simple to pull together. Garlic lovers and comfort food fans alike will adore its creamy texture and aromatic layers. I truly hope you try it soon and find yourself reaching for it whenever you crave warmth, flavor, and a touch of classic French charm in your kitchen.
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French Garlic Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
Description
This French Garlic Soup is a rich and flavorful soup that highlights garlic’s deep, aromatic taste combined with fresh sage and a smooth, creamy texture achieved through a homemade mayonnaise swirl. It’s a comforting and elegant dish perfect for garlic lovers and a delightful starter for any meal.
Ingredients
Soup Base
- 64 ounces chicken stock
- Fresh sage (about 4-5 sprigs)
- 1 large head of garlic
Mayonnaise Mixture
- 2/3 cup olive oil
- 1 large egg, separated
- 1 teaspoon Dijon mustard
- Pinch of salt
Instructions
- Heat Stock and Sage: Pour the chicken stock into a large pot and add the fresh sage. Heat the stock over medium heat until it gently simmers, allowing the sage’s fragrance to infuse the broth.
- Prepare Garlic: Peel the large head of garlic, removing all skins and the bitter inner shoots from each clove to ensure a smooth flavor.
- Blanch and Mash Garlic: Briefly blanch the peeled garlic cloves in boiling water for about 1-2 minutes to soften their sharpness. Then, mash them thoroughly into a fine paste using a mortar and pestle or garlic press.
- Simmer Garlic in Stock: Add the garlic paste to the simmering chicken stock. Let it cook gently for 10 minutes to meld the flavors and soften the garlic further.
- Prepare Mayonnaise Mixture: In a separate bowl, whisk together the egg yolk, Dijon mustard, and a pinch of salt. Slowly drizzle in the olive oil while continuously whisking to create a smooth, thick mayonnaise.
- Temper the Mayonnaise: To avoid curdling, gradually add a small amount of the hot soup to the mayonnaise mixture, whisking constantly. Once tempered, slowly pour the mixture back into the pot with the soup, stirring to combine.
- Reheat Gently and Serve: Warm the soup gently over low heat, ensuring it does not boil, to maintain the creamy texture. Serve immediately, optionally garnished with a fresh sage leaf.
Notes
- Be careful not to boil the soup after adding the mayonnaise mixture to prevent curdling.
- Removing the inner shoots of garlic is essential to avoid bitterness and improve digestibility.
- Use fresh, high-quality chicken stock for the best flavor.
- This soup can be made vegetarian by substituting vegetable broth for chicken stock.
- For a richer texture, you can add a splash of cream before serving.
