Description
Country French Garlic Soup is a comforting, flavorful soup made with tender garlic cloves simmered in chicken stock and fresh sage, then blended into a smooth, creamy texture. Enhanced with a delicate olive oil and egg emulsion, this soup offers a rich, velvety finish without cream. Perfect as a starter or light meal, it’s simple to prepare and brings rustic French countryside flavors to your table.
Ingredients
Scale
Soup Ingredients
- 1 head of garlic, cloves separated and peeled
- 6 cups chicken stock (or vegetable broth for vegetarian option)
- 2 fresh sage leaves
- Salt, to taste
Emulsion Ingredients
- 1 large egg
- ¼ cup extra virgin olive oil
Instructions
- Prepare the Garlic: Slice the peeled garlic cloves in half lengthwise. For larger cloves, slice into thirds or quarters to ensure even cooking.
- Make the Broth: In a medium saucepan, combine the sliced garlic, chicken stock, and sage leaves. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 15 minutes until the garlic becomes tender. Remove and discard the sage leaves.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender, puree until smooth, then return it to the saucepan. Keep the soup warm over low heat.
- Prepare the Emulsion: In a small bowl, whisk together the egg and extra virgin olive oil until the mixture is fully emulsified, creating a thick and creamy consistency.
- Thicken the Soup: Gradually whisk the egg and olive oil emulsion into the warm soup while stirring continuously over low heat. Heat gently until the soup thickens slightly, being careful not to let it boil to prevent the egg from curdling. Season with salt to taste.
- Serve & Enjoy: Ladle the soup into bowls and serve immediately. Optionally, garnish with homemade croutons or a sprinkle of fresh herbs for added texture and flavor.
Notes
- For a vegetarian option, substitute chicken stock with vegetable broth.
- Do not boil the soup after adding the egg emulsion to avoid curdling.
- Fresh sage can be replaced with dried sage, but reduce the quantity by half.
- Homemade croutons or fresh herbs like parsley or thyme make excellent garnishes.
- Ensure the soup is warm, not hot, when adding the emulsion to maintain a smooth texture.
