Traditional Country French Style Garlic Soup Recipe
This Traditional Country French Style Garlic Soup is a rich and comforting dish that highlights the sweet, mellow flavor of roasted garlic combined with aromatic sage and a creamy olive oil emulsion. Perfectly balanced and deeply flavorful, this soup offers a rustic taste of French countryside cuisine, ideal for warming up on chilly days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: French
Ingredients
Scale
Garlic Preparation
- 1 large garlic bulb (peeled and sliced)
Soup Base
- 1 tbsp dried sage (preferably Spice Islands)
- Pinch of salt
- 64 oz chicken stock
Emulsion
- 2/3 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 egg yolk (room temperature)
Instructions
- Roast Garlic: Preheat your oven to 400°F (200°C). Spread the sliced garlic evenly on a baking tray and drizzle lightly with a small amount of olive oil. Roast for 30-40 minutes until the garlic becomes soft and golden, which intensifies its sweetness and flavor.
- Prepare Soup Base: While the garlic is roasting, 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 a simmer to allow the flavors to meld.
- Mash Roasted Garlic: Remove the roasted garlic from the oven and, while still warm, mash it into a smooth paste using a fork to easily incorporate it into the soup.
- Make Emulsion: In a small bowl, whisk together the egg yolk and Dijon mustard until smooth. Slowly drizzle in the remaining olive oil while continuously whisking to create a creamy and stable emulsion.
- Combine and Serve: Stir the mashed garlic and the emulsified mixture into the hot chicken stock. Whisk thoroughly to blend all ingredients into a velvety soup. Serve immediately, optionally with roasted baguette slices for added texture.
Notes
- Ensure the egg yolk is at room temperature to prevent curdling during emulsification.
- You can substitute chicken stock with vegetable stock for a vegetarian adaptation, but it will alter the traditional flavor slightly.
- For a richer flavor, use extra virgin olive oil in the emulsion stage.
- Be gentle when whisking the emulsion into the hot stock to avoid scrambling the egg yolk.
- Serving with crusty roasted baguette slices complements the creamy texture of the soup.
Keywords: garlic soup, French soup, roasted garlic, sage, creamy garlic soup, traditional French recipe
