Traditional Country French Style Garlic Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: French
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
