Description
A creamy, comforting French Garlic Soup that embodies the essence of French home cooking. Blended with mellow garlic, sage, and a light egg-yolk emulsion, it delivers an elegant yet soothing flavor perfect for cold days, cozy dinners, or when you just need something soul-warming.
Ingredients
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1.9 liters chicken stock (≈ 64 ounces)
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1 small bunch fresh sage
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1 large head of garlic
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160 ml olive oil (≈ 2/3 cup) or vegetable oil
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1 large egg (separated)
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1 teaspoon Dijon mustard
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1 pinch salt
Instructions
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Warm the base – In a large pot, bring the chicken stock and sage to a gentle simmer over medium heat. Avoid boiling.
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Prep the garlic – Peel the garlic cloves, halve them, and remove any green shoots.
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Soften the garlic – Boil the garlic halves in water for 3–4 minutes. Drain, then mash into a smooth paste.
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Infuse the soup – Add mashed garlic to the simmering stock and let it gently infuse over low heat.
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Make the emulsion – In a bowl, whisk together egg yolk, Dijon mustard, salt, and olive oil until creamy.
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Temper the mixture – Slowly whisk in a few spoonfuls of hot soup into the emulsion to warm it, then add the mixture back to the pot while whisking continuously.
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Warm gently – Reheat over low heat without boiling to avoid curdling.
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Serve – Ladle into bowls and serve hot with crusty bread or grilled slices.
Notes
Blanching the garlic mellows its flavor for a smooth, rich taste.
When tempering, add hot soup gradually to prevent scrambling the egg.
Keep the heat low after mixing to avoid curdling.
Substitute vegetable stock for a vegetarian version.
Optional garnishes: a swirl of cream, toasted croutons, or grated parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French