Description
French Garlic Soup is a testament to the magic of simple ingredients creating extraordinary flavors. This velvety, aromatic soup is perfect for chilly evenings or whenever you crave a comforting, elegant dish. With its creamy texture and rich garlic flavor, this soup is a delightful nod to traditional French cuisine.
Ingredients
- 64 ounces chicken stock
- Small bunch fresh sage
- 1 large head of garlic
- 2/3 cup olive oil (or preferred vegetable oil)
- 1 large egg, separated
- 1 tsp Dijon mustard
- Pinch of salt
Instructions
1. Infuse the Broth
Heat chicken stock and sage in a large Dutch oven or stock pot. Bring to a gentle simmer while you prepare the garlic.
2. Prepare the Garlic
Peel the garlic cloves, slice them in half lengthwise, and remove the embryonic shoot, which can be bitter. Boil the cloves in a small saucepan for 3-4 minutes, then drain. Mash the softened garlic into a fine paste.
3. Simmer with Garlic
Add the mashed garlic to the simmering chicken stock and let it gently cook for 10 minutes, allowing the flavors to meld beautifully.
4. Make the Mayonnaise
In a small jar, combine the egg yolk, Dijon mustard, salt, and olive oil. Use an immersion blender to emulsify until thick and creamy. If needed, add the reserved egg white to achieve the desired consistency.
5. Strain the Soup (Optional)
For a smooth texture, strain the soup and return it to the pot. This step ensures a velvety finish but is optional based on your preference.
6. Temper the Mayonnaise
Take a ladle of the hot soup and stir it into the mayonnaise to temper it. Gradually whisk the mayonnaise mixture back into the soup pot.
7. Heat Gently
Reheat the soup over low heat, being careful not to let it boil to avoid curdling.
8. Serve and Garnish
Serve the soup hot, topped with crusty croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley for an added touch of flavor and presentation.
Notes
Serving Suggestions
- Crusty Bread: Pair the soup with freshly baked baguettes or crusty sourdough bread to soak up the velvety broth.
- Garnishes: Top each bowl with crunchy croutons, a drizzle of olive oil, smoked paprika, and freshly chopped parsley for added flavor and a visually appealing presentation.
- Accompaniments: Serve alongside a crisp green salad or roasted vegetables for a balanced meal. A glass of dry white wine complements the garlic and creamy texture beautifully.
Storage Tips
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring frequently to maintain its creamy texture. Avoid boiling to prevent curdling.
- Freezing: It is not recommended to freeze this soup due to the mayonnaise-based emulsion, which may separate when thawed and reheated.
- Make-Ahead Components: For better storage results, prepare the garlic-infused broth and mayonnaise separately. Combine them just before serving to retain the soup’s smooth consistency and fresh flavor.
