Traditional Country French Style Garlic Soup Recipe

Introduction

This traditional country French style garlic soup is a comforting and flavorful dish that highlights the sweetness of roasted garlic. It’s creamy, aromatic, and perfect for a cozy meal on chilly days.

Ingredients

• 1 large garlic bulb (peeled and sliced)
• 1 tbsp dried sage (preferably Spice Islands)
• Pinch of salt
• 64 oz chicken stock
• 2/3 cup extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 egg yolk (room temperature)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Spread the sliced garlic on a baking tray and drizzle lightly with olive oil. Roast for 30-40 minutes until the garlic is soft and golden to deepen its flavor and bring out its sweetness.
2. Step 2: While the garlic is roasting, pour the chicken stock into a large pot and bring it to a gentle boil over medium-high heat. Add the dried sage and a pinch of salt, then lower the heat to a simmer.
3. Step 3: After roasting, remove the garlic from the oven and mash it into a smooth paste with a fork while still warm.
4. Step 4: In a small bowl, whisk the egg yolk with Dijon mustard until smooth. Slowly drizzle in the remaining olive oil while whisking constantly to create a creamy emulsion.
5. Step 5: Stir the mashed roasted garlic and the emulsified egg mixture into the hot chicken stock. Whisk well to blend everything together. Serve the soup hot, optionally with roasted baguette slices on the side.

Tips & Variations

• Use good quality extra virgin olive oil for the best flavor in the emulsion.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• Add a splash of cream for extra richness if desired.
• Serve with crusty bread or croutons for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the emulsion from breaking. Avoid boiling after adding the egg mixture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without raw egg yolk?

The egg yolk in the emulsion is gently mixed into hot soup to thicken it, so it’s slightly cooked in the process. If you prefer to avoid raw egg, you can omit it, but the texture will be less creamy.

How can I make this soup vegan?

Replace chicken stock with vegetable broth and omit the egg yolk. You can also use a plant-based mayonnaise or cashew cream to create a creamy emulsion instead.

Traditional Country French Style Garlic Soup Recipe

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★★★★★

4.8 from 67 reviews

A rich and creamy Traditional Country French Style Garlic Soup featuring slow-roasted garlic mashed into a smooth paste, combined with a fragrant chicken stock infused with dried sage, and finished with a velvety Dijon mustard and egg yolk emulsion for deep flavor and elegant texture.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Garlic Preparation:

• 1 large garlic bulb, peeled and sliced

For the Soup Base:

• 1 tbsp dried sage (preferably Spice Islands)
• Pinch of salt
• 64 oz chicken stock

For the Emulsion:

• 2/3 cup extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 egg yolk, room temperature

Instructions

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Spread the sliced garlic bulb evenly on a baking tray and drizzle lightly with olive oil. Roast in the oven for 30-40 minutes until the garlic turns soft and golden, which enhances its sweetness and depth of flavor.
2. Prepare the Stock: Pour the chicken stock into a large pot and bring it to a gentle boil over medium-high heat. Once boiling, add the dried sage and a pinch of salt, then reduce the heat to low to let it simmer gently.
3. Mash the Roasted Garlic: Remove the roasted garlic from the oven once done. While still warm, use a fork to mash the garlic cloves into a smooth and creamy paste, which will blend better into the soup.
4. Create the Emulsion: In a small mixing bowl, whisk together the egg yolk and Dijon mustard until smooth. Slowly drizzle in the remaining olive oil while continuously whisking to form a creamy and stable emulsion.
5. Combine and Serve: Stir the mashed roasted garlic and the prepared emulsion into the hot, simmering chicken stock. Whisk thoroughly to blend all the components evenly. Serve the soup hot, optionally accompanied by roasted baguette slices for added texture and flavor.

Notes

• Roasting the garlic slowly brings out a gentle sweetness and reduces harshness for a smoother soup flavor.
• Ensure the egg yolk is at room temperature to allow a proper emulsion with the olive oil.
• You can substitute chicken stock with vegetable stock to make the soup vegetarian-friendly, though flavor profile will be different.
• This soup pairs beautifully with crusty baked breads like baguette or sourdough.
• Be careful not to boil the soup vigorously after adding the emulsion to prevent curdling.

Keywords: garlic soup, French garlic soup, roasted garlic, creamy garlic soup, traditional French soup, easy garlic soup