French Country Garlic Soup Recipe
This French Country Garlic Soup is a warm, comforting blend of roasted garlic, sage, and chicken stock, enriched with Dijon mustard and olive oil for a velvety texture. Perfect for garlic lovers, it features slow-roasted garlic to bring out its natural sweetness and depth, combined with a smooth egg yolk emulsion, making it an elegant yet rustic soup ideal for cozy meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Roasting
- Cuisine: French
Ingredients
Main Ingredients
- 1 large garlic head
- 1 tablespoon dry sage
- 1 egg yolk
- 64 oz chicken stock
- 1 tablespoon Dijon mustard
- 2/3 cup olive oil
- Pinch of salt
To Serve
- Roasted slices of baguette
Instructions
- Roast Garlic: Preheat your oven to 400°F (200°C). Place the whole large garlic head on a baking sheet and roast it for 30-40 minutes until the cloves are soft and golden, allowing the garlic to develop a mild, caramelized flavor.
- Boil Chicken Stock: In a large pot, bring 64 oz of chicken stock to a boil over medium-high heat. This will serve as the flavorful base of the soup.
- Mash Garlic: Remove the roasted garlic head from the oven and let it cool slightly. Then squeeze out the soft roasted garlic cloves and mash them until smooth to infuse the soup with rich garlic flavor.
- Prepare Egg Yolk Mixture: In a separate bowl, whisk together the egg yolk with 1 tablespoon of Dijon mustard and 2/3 cup of olive oil to create a smooth emulsified dressing that will enrich the soup.
- Combine Ingredients: Slowly whisk the egg yolk mixture into the hot but not boiling chicken stock, then stir in the mashed roasted garlic, 1 tablespoon of dry sage, and a pinch of salt. Heat gently to warm through, being careful not to scramble the egg yolk mixture.
- Serve: Ladle the soup into bowls and serve immediately with roasted slices of baguette to complement the rich and savory flavors.
Notes
- Roasting the garlic mellows out its sharpness, providing a sweet, nutty flavor.
- Make sure the chicken stock is hot but not boiling when adding the egg yolk to prevent curdling.
- You can substitute dry sage with fresh sage if preferred, but reduce the quantity to 1 teaspoon.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Serve with crusty baguette toasted with a little olive oil or butter for added texture.
Find it online: https://bitezly.com/french-country-garlic-soup-recipe/
