Country French Garlic Soup | Quick, Velvety & Hearty Dish

Country French Garlic Soup is one of those rustic, comforting dishes that tastes like it’s been passed down from generations of French grandmas—because, well, it kind of has. This silky, soul-soothing soup hails from the South of France and packs a rich garlic flavor that’s mellowed into sweet perfection. In the middle of this Country French Garlic Soup magic lies a clever twist: instead of cream or flour, it’s thickened with—you guessed it—mayonnaise. Yep. Mayonnaise. Sounds wild, but trust me, it works. If you’re looking for something warm, healing, and just a little fancy-feeling without the actual fuss, this soup might be your new cold-weather bestie.

Table of Contents

What is Country French Garlic Soup?

Country French Garlic Soup is a creamy, broth-based garlic soup traditionally made in Provence and surrounding regions of southern France. Unlike the punch-you-in-the-face raw garlic vibes some expect, this soup turns garlic into something entirely different—sweet, mellow, and almost nutty—thanks to slow simmering and a quick pre-boil of the cloves. A generous amount of olive oil, sage, and that surprising mayo emulsion make it rich and velvety without any dairy. The final soup has a texture so smooth you’d swear it was cream-based. And yes, it still gives all the cozy French countryside vibes. If garlic bread could turn into soup, this would be it.

Reasons to Try Country French Garlic Soup

First off, Country French Garlic Soup is a low-key lifesaver on busy weeknights or when you’re feeling under the weather (or hungover—we don’t judge). It’s hearty but light, budget-friendly, and comes together in under 30 minutes. It’s also surprisingly picky-eater-approved. Garlic becomes so soft and sweet that even the garlic-averse might raise a spoon. Plus, let’s not ignore the fact that this soup is basically a warm bath for your insides—especially when served with crusty bread or homemade croutons. Feeling fancy? Add a little smoked paprika or parsley for flair. Want more cozy meals like this? You’ll also love our Roasted Tomato Basil Soup or Curried Sweet Potato Soup.

Ingredients Needed to Make Country French Garlic Soup

• 64 oz chicken stock
• Small bunch fresh sage
• 1 large head of garlic
• ⅔ cup olive oil (or vegetable oil)
• 1 large egg, separated
• 1 tsp Dijon mustard
• Pinch of salt

Optional for serving:

• Crusty croutons
• Olive oil drizzle
• Smoked paprika
• Fresh parsley

Instructions to Make Country French Garlic Soup

Making Country French Garlic Soup might sound like a rustic French culinary feat, but with this detailed step-by-step guide, it becomes a totally doable (and dare we say, enjoyable?) weeknight recipe. Whether you’re trying to impress dinner guests or just need a cozy bowl of comfort, these expanded instructions will walk you through every simmer, blend, and whisk with clarity and ease.

Before you dive in, you may want to review our garlic prep tips or brush up on kitchen must-haves if you’re working with a new Dutch oven or immersion blender. Now, grab your apron—here’s how to make this silky, aromatic soup from start to finish.

Step 1: Simmer the Stock with Sage

In a large Dutch oven or stockpot, pour in 64 ounces of chicken stock and toss in a small bunch of fresh sage. Turn the heat to medium and bring the mixture to a gentle simmer.
You’re not boiling here—you’re coaxing out flavor. Let it simmer quietly while you handle the garlic. This step helps infuse your broth with an herby backdrop that plays beautifully with the mellow garlic flavor to come.

Tip: Want to keep it vegetarian? You can easily swap in a rich vegetable broth. We talk more about swaps like this in our Hearty Vegan Lentil Soup recipe.

Step 2: Prep and Clean the Garlic

Peel a large head of garlic and slice each clove lengthwise. You’ll notice a little greenish shoot in the center of each clove—gently remove it using a toothpick or the tip of a knife. These sprouts can be bitter, especially when using garlic in large amounts, and removing them makes all the difference in flavor.

This small step-by-step task is totally worth the few extra minutes. The result? A sweeter, cleaner garlic flavor that won’t overpower the soup.

Step 3: Blanch the Garlic Cloves

Bring a small pot of water to a boil and add the cleaned garlic cloves. Let them boil for 3 to 4 minutes. Then, drain and set aside.
Blanching softens the cloves and tones down any sharp, raw bite. It’s a clever French trick that transforms the garlic into something buttery and rich rather than fiery.

Step 4: Mash the Garlic

Once the garlic has cooled slightly, grab a fork and mash it thoroughly on a plate or in a bowl. You want it to become almost paste-like—no chunks left behind. This mash will melt into the broth like butter into warm toast.

If you’re pressed for time or want a shortcut, you could try a garlic press—but hand-mashing gives a softer texture that’s perfect for this soup’s velvety consistency.

Step 5: Add Garlic to the Simmering Stock

Now, stir your mashed garlic into the simmering sage-infused broth. Let this mixture continue to gently simmer for another 10 minutes.
As it simmers, the garlic will soften even more and begin to infuse every spoonful with its mellow, earthy flavor. Your kitchen will start to smell like a quaint farmhouse in Provence. Not a bad vibe.

Step 6: Make the Homemade Mayonnaise

Now comes the fun twist. In a narrow jar (just wide enough to fit your immersion blender), add:

• 1 large egg yolk (save the white!)
• 1 teaspoon Dijon mustard
• A pinch of salt
• ⅔ cup olive oil

Place your immersion blender all the way at the bottom of the jar, then blend without moving it. Slowly lift the blender upward while running—it should emulsify into a thick, creamy mayonnaise within seconds.

Troubleshooting Tip: If the mayo doesn’t thicken right away, don’t panic! Add the reserved egg white and blend again. This trick usually brings it back to life. We also cover egg emulsification tips in our homemade aioli guide.

Step 7: Strain the Soup for Velvet Texture (Optional)

At this point, your garlic and sage-infused soup is ready to go, but if you’re chasing that ultra-smooth, silky texture, strain the broth through a fine mesh sieve. This step-by-step extra move isn’t essential, but it does take the soup to a restaurant-worthy level of refinement.

Pour the strained broth back into your pot, keeping it warm over low heat.

Step 8: Temper and Add the Mayonnaise

Before adding your homemade mayo directly into the hot soup, temper it to avoid curdling.
Scoop a ladle of hot broth into the mayo jar and stir it well to combine. Then, slowly pour the tempered mayo mixture back into the soup pot, whisking continuously.

This method helps your mayo integrate smoothly without separating, giving the soup its signature velvety body. Do not, under any circumstances, bring the soup to a full boil at this stage—it will split, and that dreamy texture will be lost.

Step 9: Warm Through and Serve

Keep the soup over medium-low heat just until it’s hot enough to serve—but again, no boiling. Taste and adjust seasoning if needed (a little extra salt or even a squeeze of lemon can brighten it up).

Ladle into bowls and serve with crusty bread or homemade croutons on top. Add a drizzle of olive oil, a sprinkle of smoked paprika, and some fresh parsley if you’re feeling extra.

What to Serve with Country French Garlic Soup

This soup is kind of a scene-stealer on its own, but pairing it with the right side makes it feel like a complete French bistro moment. Crusty bread (like a baguette) is non-negotiable—perfect for dipping into that garlicky broth. A light green salad with a citrus vinaigrette adds balance to the richness. Want something heartier? Pair it with Slow Cooker Creamy Tomato Basil Chicken or a hunk of cheesy quiche. For a plant-based pairing, the Hearty Vegan Lentil Soup plays surprisingly well on a cozy soup night duo.

Key Tips for Making Country French Garlic Soup

1. Don’t skip removing the garlic sprouts—they’re tiny but mighty in bitterness.
2. If the mayo breaks (aka doesn’t thicken), don’t panic. Add the egg white and blend again. It’s fixable!
3. Avoid boiling the soup after adding mayo. Boiling = curdling = nope.
4. Strain for extra smoothness—totally optional but worth it if you’re going for velvet.
5. Use good olive oil—since it’s a flavor-forward ingredient, it really shines here.

Storage and Reheating Tips for Country French Garlic Soup

Got leftovers? Lucky you. This soup stores beautifully. Pour any extras into an airtight container and refrigerate for up to 4 days. It may thicken a bit as it sits—just stir in a splash of chicken broth or water before reheating. To reheat, warm gently over medium-low heat on the stovetop, stirring often and never boiling (remember, mayo and heat aren’t best friends). You can also reheat in the microwave at 50% power, stirring in 30-second intervals. This soup does not freeze well due to the mayo, so eat it fresh-ish.

FAQs

Can I make it vegetarian?
Totally. Use a rich veggie stock instead of chicken stock.

Do I have to make the mayo from scratch?
For the classic texture—yes. But in a pinch, a really good store-bought mayo can work (don’t tell the French).

Is this soup strong on garlic?
It’s garlicky, but not sharp or raw. The boiling and simmering mellow it into soft, buttery flavor.

Can I make it ahead?
Yes! Make everything except the mayo part. Add that fresh before serving for best texture.

Final Thoughts

Country French Garlic Soup is one of those dishes that tastes way fancier than it is. It’s cozy, quick, and has that little “wait, this has what in it?” twist that makes it memorable. Whether you’re nursing a cold, feeding your soul on a chilly night, or just want something that feels special without a trip to the store, this soup is your answer. Plus, it’s the kind of recipe that’ll make you feel like a rustic French chef—even if your kitchen looks nothing like Provence.

Looking for more comforting soups? You’ll love our Cheesy Rice and Black Bean Enchilada Soup and the ultra-soothing Czech Garlic Soup.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print