Name: Traditional Country French Style Garlic Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French
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)

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Introduction

This Traditional Country French Style Garlic Soup is a fragrant and comforting dish that highlights the rich sweetness of roasted garlic. Perfect for chilly days, it combines simple ingredients to create a velvety, flavorful soup with a creamy emulsion that adds depth and smoothness.

A close-up view of a creamy light yellow soup with small bubbles and tiny herbs floating throughout. A metal ladle is lifting some soup above a white pot filled with the soup, and the soup is slowly dripping back into the pot. The soup has a smooth texture with tiny bits of green and brown herbs scattered evenly. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use extra virgin olive oil for a richer flavor in the emulsion.
For a vegetarian version, substitute chicken stock with vegetable broth.
Add freshly ground black pepper or a pinch of smoked paprika for a slight twist.
Serve with crusty bread or toasted baguette slices for a classic accompaniment.

Storage

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

How to Serve

A white bowl filled with creamy, light yellow soup sprinkled generously with small green herbs and ground black pepper, with visible oil droplets creating a shiny texture on top. Two pieces of toasted bread with a golden-brown crust and airy, porous inner texture are half-submerged in the soup at the back of the bowl. A shiny silver spoon rests inside the soup on the right side, with its handle positioned toward the edge of the bowl. The entire scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sage instead of dried?

Yes, you can substitute fresh sage for dried, but use about three times the amount since fresh herbs are less concentrated. Add fresh sage towards the end of cooking to maintain its flavor.

Is it safe to use raw egg yolk in this soup?

The egg yolk is emulsified and gently warmed by the hot soup, which helps cook it slightly. To reduce any risk, use very fresh, pasteurized eggs and avoid overheating the soup once the emulsion is added.