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Country French Garlic Soup Recipe

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Warm up with this cozy Country French Garlic Soup! A rich, creamy garlic soup made with fresh sage, homemade mayonnaise, and a velvety chicken broth.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 64 ounces of chicken stock
  • A small bunch of fresh sage
  • 1 large head of garlic
  • Mayonnaise, as desired
  • 2/3 cup of olive oil or another vegetable oil of choice
  • 1 large egg, separated
  • 1 teaspoon of mustard
  • Pinch of salt

Instructions

  1. Simmer the stock and sage: Start by heating the chicken stock in a large pot, adding the fresh sage, and bringing it to a gentle simmer. This infuses the broth with a subtle herbal flavor, creating a lovely base for the garlic.
  2. Prep the garlic: While the stock simmers, peel the garlic cloves and slice them in half lengthwise. Take a moment to remove the small, green sprout inside each clove—it can taste bitter, especially when you’re using a whole head of garlic.
  3. Blanch the garlic: Bring a small saucepan of water to a boil, then add the garlic cloves. Boil them for 3-4 minutes and drain. This quick blanch softens the garlic and mellows its raw intensity.
  4. Mash the garlic: Once blanched, use the back of a fork to mash the garlic cloves until they’re smooth. Take your time here—you want a nice, fine mash for a creamy soup.
  5. Add garlic to the stock: Stir the mashed garlic into the simmering stock and let it cook gently for about 10 minutes. This lets the flavors meld together and ensures the garlic is fully incorporated.
  6. Make the mayonnaise: In a small jar, combine the egg yolk, mustard, salt, and olive oil. Place your immersion blender at the bottom of the jar and blend until you have a thick, creamy mayonnaise. If it doesn’t thicken right away, add the reserved egg white and blend again.
  7. Strain the soup (optional): For an extra-smooth texture, pour the soup through a fine mesh strainer, then return it to the pot.
  8. Temper the mayonnaise: Take a ladleful of hot soup and stir it into the mayonnaise to temper it (this prevents curdling). Then, whisk the tempered mayonnaise back into the soup.
  9. Heat, but don’t boil: Warm the soup gently, but don’t let it boil—it could cause the soup to curdle. Once it’s hot, it’s ready to serve!

Notes

 

If you have any leftovers, let the soup cool completely before storing it in an airtight container in the fridge. It will keep for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. Be careful not to let it boil, as this could cause the soup to curdle. This soup doesn’t freeze well due to the mayonnaise, which can separate when thawed.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner