Country French Garlic Soup | Quick, Velvety & Hearty Dish
Warm up with this velvety garlic soup, a regional specialty from the South of France thickened with a surprising ingredient! Rich, comforting, and full of classic French flavor.
- Prep Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
- 64 ounces chicken stock
- Small bunch fresh sage
- 1 large head of garlic
- 2/3 cup olive oil (or vegetable oil of choice)
- 1 large egg, separated
- 1 tsp Dijon mustard
- Pinch of salt
Instructions
1. Heat the chicken stock and sage in a large Dutch oven or stock pot. Bring to a simmer and then simmer very gently while you prep the garlic.
2. Remove the skins from the garlic cloves and slice them in half lengthwise. Remove the little embryonic shoot using a knife or toothpick, and discard.
3. Bring a small saucepan of water to a boil and add the garlic cloves. Boil for 3–4 minutes. Drain the cloves.
4. Use the back of a fork to mash the softened garlic until finely mashed. Add the garlic mash to the stock and continue to gently simmer for 10 minutes.
5. To make the mayonnaise, place the egg yolk, mustard, salt, and oil into a narrow jar just wide enough for an immersion blender.
6. Blend with the immersion blender, starting at the bottom and gently lifting to emulsify. If it does not thicken, add the egg white and blend again.
7. (Optional) Strain the soup for a smooth texture. Return the strained soup to the pot.
8. Temper the mayonnaise by stirring in a ladleful of hot soup, then whisk the tempered mayonnaise into the soup pot.
9. Return the soup to the stove and heat through, but do not boil to avoid curdling.
10. Serve with crusty croutons, a drizzle of olive oil, smoked paprika, and fresh parsley if desired.
Notes
Remove garlic shoots to avoid bitterness from high garlic content.
Use an immersion blender for quick homemade mayonnaise; add the egg white if it doesn’t emulsify immediately.
Straining is optional, but recommended for a velvety finish.
Do not boil the soup after adding the mayonnaise to prevent curdling.
Pairs beautifully with crusty bread and a sprinkle of paprika for garnish.
Find it online: https://cookingwithramsay.com/country-french-garlic-soup/