This French garlic soup is one of those recipes that sounds almost too simple to be special, but then you taste it and realize the French garlic soup have been keeping secrets. It's velvety, warming, and surprisingly elegant for something made mostly from garlic and broth. I first tried a version of this French garlic soup years ago at a tiny bistro in Provence, and I've been chasing that memory ever since. The best part? It comes together in about half an hour with ingredients you probably already have.
If you love comforting French garlic soup, you might also enjoy this Easy Garlic Parmesan Chicken Meatloaf - A Cozy, Easy Family Dinner or this Easy Roasted Cabbage Steaks Recipe (Crispy & Healthy) And for another French garlic soup classic, tryEasy Creamy Pesto Chicken Recipe | 20-Minute Comfort Dinner.
Why You'll Love This Rustic French Garlic Soup
Easy weeknight comfort. This French garlic soup takes less time than ordering takeout, and most of that is just gentle simmering while you do other things.
Surprisingly light. Even with the olive oil and egg, this Provençal garlic soup feels nourishing rather than heavy. It's the kind of French garlic soup that warms you up without weighing you down.
Elegant simplicity. You're basically turning a head of garlic, some stock, and a handful of other ingredients into something that tastes like it came from a French garlic soup countryside kitchen.
Naturally gluten-free. The French garlic soup itself is completely gluten-free, though you'll want to serve it with crusty bread because dipping is half the fun.
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French garlic soup Ingredients
Here's what you'll need for this authentic French garlic soup .
See Recipe Card Below This Post For ingredients Quantites
Chicken stock: The base of the French garlic soup, providing savory depth and body. Use a good-quality stock if you can, since it really shines through here.
Fresh sage: Adds an earthy, slightly peppery flavor that pairs beautifully with garlic. A small bunch is all you need.
Garlic: The star ingredient, mellowed by blanching and transformed into sweet, rich flavor. One large head gives you plenty.
Olive oil: Creates the rich, emulsified base along with the egg. You can use another vegetable oil if you prefer, but olive oil adds wonderful Mediterranean flavor.
Egg: The yolk emulsifies with the oil to create a silky mayonnaise that thickens the French garlic soup. Keep the white nearby just in case.
Dijon mustard: Helps the mayonnaise come together and adds a subtle tangy note.
Salt: Just a pinch to season the mayonnaise.
how to make French garlic soup
Simmer the stock: Heat the chicken stock and fresh sage in your Dutch oven or stock pot over medium heat. Bring it to a gentle simmer and keep it there while you work on the garlic, about 10 minutes.
Prep the garlic: Peel all the cloves from your garlic head and slice each one in half lengthwise. Use the tip of a sharp knife or a toothpick to remove the little green shoots in the center. They can taste bitter when you're using this much garlic, so it's worth the extra minute.
Blanch the garlic: Bring a small saucepan of water to a rolling boil and drop in your garlic cloves. Let them boil for 3 to 4 minutes until they're softened, then drain them well.
Mash and simmer: Use the back of a fork to mash the blanched garlic into a paste. Take your time and get it smooth. Stir the mashed garlic into your simmering stock and let everything cook together gently for 10 minutes so the flavors meld.
Make the mayonnaise: In a small jar that fits your immersion blender snugly, combine the egg yolk, Dijon mustard, a pinch of salt, and the olive oil. Set the egg white aside for now.
Blend it: Place your immersion blender at the bottom of the jar and turn it on, lifting it very slowly to pull in all the ingredients. It should thicken into creamy mayonnaise almost instantly. If it stays thin and doesn't emulsify, add the reserved egg white and blend again.
Optional straining: For an extra-smooth, velvety garlic soup, you can strain out the sage and any bits of garlic at this point. Return the strained French garlic soup to the pot if you do.
Temper the mayonnaise: Scoop out a ladle of hot soup and whisk it slowly into your mayonnaise. This warms it up gradually so it won't separate. Then immediately pour the mayonnaise mixture into the French garlic soup pot, whisking constantly as you add it.
Final heating: Put the pot back on the stove over low heat and warm the French garlic soup through, stirring often. Keep the heat gentle and don't let it boil, or the egg might curdle.
Serve: Ladle the French garlic soup into bowls and top with crusty croutons, a drizzle of good olive oil, a sprinkle of smoked paprika, and some fresh parsley if you like.
Substitutions and Swaps
Vegetable stock instead of chicken: Use a rich vegetable stock to keep this soup vegetarian. The flavor will be a bit lighter but still delicious.
Different herbs: If you don't have sage, try thyme or a bay leaf. The French garlic soup will taste slightly different but still wonderful.
Store-bought mayonnaise: In a pinch, you can skip making fresh mayonnaise and whisk in about two-thirds cup of good-quality store-bought mayo instead. Temper it the same way.
Roasted garlic: For deeper flavor, roast your garlic in the oven until golden instead of blanching it. The French garlic soup will have a richer, sweeter taste.
Equipment for French garlic soup
Dutch oven or stock pot: For simmering the French garlic soup. A heavy-bottomed pot works best for even, gentle heat.
Immersion blender: Essential for making the mayonnaise quickly and easily. A regular blender works too.
Small saucepan: For blanching the garlic cloves.
Small jar: Needs to be just wide enough to fit your immersion blender snugly.
Fork: For mashing the blanched garlic into a smooth paste.
Whisk: For tempering and incorporating the mayonnaise.
Ladle: For serving and for tempering the mayonnaise.
Storage and Reheating
Refrigerator: Store leftover French garlic soup garlic soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight.
Reheating: Warm the soup gently over low heat, stirring often. Don't let it boil or the emulsion might break. You can also reheat individual portions in the microwave at 50% power.
Freezing: This soup doesn't freeze well because of the mayonnaise base. The texture can separate and become grainy when thawed.
Make ahead: You can make the garlic-infused stock a day ahead and store it in the fridge. Make fresh mayonnaise and finish the soup just before serving.
expert tips
Remove those green shoots. It takes an extra couple of minutes, but removing the embryonic shoots from your garlic cloves prevents any bitter aftertaste.
Keep the heat gentle. Once you add the mayonnaise, never let the soup boil. Low and slow keeps everything silky and prevents curdling.
Use room temperature egg. A cold egg from the fridge is harder to emulsify. Let it sit out for 15 minutes before making your mayonnaise.
Temper carefully. Adding hot soup to the mayonnaise gradually is the key to a smooth, creamy texture. Rush this step and you risk a broken sauce.
Taste and adjust. This Mediterranean garlic soup should taste rich and garlicky but balanced. Add a squeeze of lemon juice at the end if it needs brightness.
Serve immediately. This soup is best enjoyed right after you finish it. The texture and temperature are perfect when it's freshly made.
FAQ
What are the ingredients in French garlic soup?
The main ingredients are chicken stock, garlic, fresh sage, olive oil, egg yolk, and Dijon mustard. The soup gets its creamy texture from homemade mayonnaise whisked into the hot broth. It's surprisingly simple for something that tastes so refined.
What is the most famous French soup?
French onion soup is probably the most famous, with its caramelized onions, rich broth, and melted cheese topping. But soups like bouillabaisse from Marseille and this classic French garlic soup recipe from Provence are also beloved French garlic soup classics. Each region has its own specialty.
What is aigo boulido?
Aigo boulido is a Provençal garlic and herb soup, and it's essentially the same dish as this French garlic soup garlic soup. The name means "boiled water" in the Occitan language, which sounds humble but doesn't do justice to how flavorful it actually is. Some versions include poached eggs.
What is garlic soup made of?
Garlic soup is typically made from garlic cloves, stock or broth, olive oil, and often an egg or bread for thickening. Different cultures make their own versions with Spanish sopa de ajo includes paprika and sometimes ham, while this French garlic soup version uses sage and an emulsified mayonnaise base for a silky, smooth garlic soup.
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Pairing
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Provençal-Style Creamy Garlic Soup
Ingredients
Method
- Warm the chicken stock and sage together in a large pot and bring it just to a light simmer, keeping the heat low. prep
- Slice each garlic clove lengthwise and remove the inner sprout using a knife tip or toothpick, discarding the shoots. prep
- Boil the prepared garlic cloves in a small pot of water for several minutes until softened, then drain thoroughly. prep
- Mash the tender garlic into a smooth paste using a fork, then stir it into the simmering stock and cook gently for several minutes. mix
- Combine the egg yolk, mustard, salt, and olive oil in a narrow container and blend from the bottom upward until thick and emulsified, adding egg white only if needed. mix
- Optional: Pass the soup through a strainer for a smoother texture, returning the liquid to the pot afterward. prep
- Slowly whisk a ladle of hot soup into the mayonnaise to warm it, then immediately stir the mixture back into the pot. mix
- Reheat the soup carefully until hot, ensuring it does not boil to maintain a smooth consistency. finish
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