I stumbled upon this recipe while rummaging through an old cookbook my grandmother left me. Quiet afternoons in her cozy kitchen were where some of my fondest memories took place. The aroma of garlic simmering in stock takes me right back there. It’s funny how food can transport us to different times and places, right?
What’s even more special about this soup is that it brings everyone together—we often enjoy it during family meals. It’s not one of those hyper-fancy soups that require an army of chefs or rare ingredients. Nope, just your authentic flavors and a touch of love. Even better, it’s simple enough for a weeknight dinner yet impressive enough for guests. Trust me, they’ll be asking for seconds!
Let’s chat about the ingredients. At the heart of it is garlic, of course, and with the light aroma of fresh sage combined with a rich stock, it transforms into a meal that feels like a warm hug. The touch of Dijon mustard and a creamy egg yolk mixture adds a smooth texture, making it anything but ordinary. All these come together in under 30 minutes, leaving you more time to enjoy with your loved ones.
So, if you’re searching for a recipe that’s both cozy and refreshing and one that’ll have your family eagerly waiting at the dinner table, this Country French Garlic Soup is for you. Let’s dive into the cooking process, shall we?
How to Make Country French Garlic Soup
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Ingredients
- 64 ounces chicken broth
- Small bunch of fresh sage
- 1 large head of garlic
- 2/3 cup olive oil or vegetable oil of your choice
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- Pinch of salt
Directions
- Begin by heating the chicken broth and sage in a large soup pot, bringing it to a gentle simmer to keep warm while you prepare the garlic.
- Peeel the garlic cloves, cutting them in half. Make sure to remove any green sprouts as they tend to be bitter.
- In a small saucepan, boil water and add the garlic halves. Cook them for 3-4 minutes before draining.
- With a fork, mash the softened garlic until smooth. Add this garlic puree to your simmering broth and allow it to cook for another 10 minutes.
- For the creamy part, mix the egg yolk, Dijon mustard, and salt with oil in a jar. Blend using an immersion blender until thick and creamy. If it needs thickening, add the egg white and blend again.
- If you prefer a smoother soup, strain the soup at this step and return the smooth soup to the pot.
- Take a portion of the hot soup and stir it slowly into the creamy mixture to warm it. Gently whisk this back into the soup pot.
- Gently reheat the soup without boiling and serve it warm with crunchy croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley for garnish.
Storing Suggestion
The Country French Garlic Soup can be stored in an airtight container in the refrigerator for up to five days. To reheat, warm gently on the stove without boiling to maintain its creamy consistency.
Cooking Tips
For a deeper flavor, consider roasting the garlic before mashing. You can also use low-sodium chicken broth for a lighter version of the soup. Feel free to add a pinch of cayenne if you want some spice!
Serving Suggestions
This soup pairs beautifully with a fresh baguette or a side of mixed greens. A glass of chilled white wine or sparkling water can be a delightful accompaniment to cleanse the palate after each creamy spoonful.
Ingredient Substitutions
If you’re out of sage, fresh thyme or rosemary make excellent substitutes without changing the flavor profile drastically. For a vegan twist, replace the egg yolk with vegan mayo.
Seasonal Variations
In summer, consider adding fresh basil for a unique twist. During fall, incorporating roasted root vegetables can add warmth and richness to the soup.
Allergen Information
This recipe contains eggs, which are a common allergen. To make it egg-free, use a plant-based creamy sauce or vegan mayo as a substitute. Ensure your broth is gluten-free if required.
FAQ
Can I make the soup ahead of time?
Absolutely! This soup actually develops a richer flavor when made a day ahead. Just be sure to store it properly in the fridge and gently reheat it before serving for the best taste and texture.
My soup didn’t thicken. What did I do wrong?
If your soup didn’t thicken as expected, it might be that the egg yolk and oil didn’t emulsify properly. Try whisking slowly or reheating on very low heat to help it come together.
What kitchen equipment do I need?
An immersion blender makes mixing the creamy part effortless, though a standard blender or food processor will do the job too. A ladle and a heavy pot round out the essential tools needed.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a great alternative for a vegetarian version of this soup. Just ensure the broth is rich and flavorful to maintain the soup’s delicious quality.
How can I make this soup more filling?
Consider adding cooked potatoes or blending in beans, which can make the soup heartier. Adding protein like shredded chicken can transform it into a more complete meal.
Can I freeze this soup?
Cream-based soups like this one don’t always freeze well because of the possibility of the emulsion breaking. However, you can freeze it before adding the creamy part and then add fresh once thawed.
Country French Garlic Soup
Ingredients
- 64 ounces chicken broth
- 1 small bunch fresh sage
- 1 large head garlic
- 2/3 cup olive oil or vegetable oil
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 pinch salt
Instructions
- Start by heating the chicken broth and sage in a large pot. Bring it to a gentle simmer and keep it warm while you work on the garlic.
- Peel the garlic cloves and slice them in half. Don’t forget to remove the little green sprout inside; it can taste bitter.
- Boil a small pot of water and add the garlic halves. Let them cook for about 3-4 minutes, then drain.
- Use a fork to mash the softened garlic until it’s nice and smooth. Add this to your simmering broth and let it cook for another 10 minutes.
- In a small jar, combine the egg yolk, Dijon mustard, salt, and oil. Use an immersion blender to mix it all up until it’s thick and creamy. If it doesn’t thicken, add the reserved egg white and blend again.
- If you want a silky soup, strain it at this point. If you do, return the strained soup to the pot.
- Take a ladle of the hot soup and stir it into the mayonnaise mixture to warm it up. Then whisk the mayonnaise back into the soup pot gently.
- Heat the soup again without boiling it—just warm it through, then serve it up with some crunchy croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if you like! Enjoy!
