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 (divided usage); 1 tbsp Dijon mustard; 1 egg yolk (room temperature)

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Introduction

This Traditional Country French Style Garlic Soup is a comforting and flavorful dish that highlights the sweetness of roasted garlic. Rich and creamy with an aromatic touch of sage, it’s a perfect way to warm up on a chilly day.

A close-up image shows a metal ladle lifting creamy yellow soup from a large white pot filled with the same soup. The soup has many tiny bubbles and visible herbs like thyme floating on the surface, giving it a fresh and rustic look. The soup drips slowly from the ladle back into the pot. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large garlic bulb (peeled and sliced)
2/3 cup olive oil (extra virgin for better flavor, divided)
64 oz chicken stock
1 tbsp dried sage
Pinch of salt
1 tbsp Dijon mustard
1 egg yolk (room temperature)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Spread the sliced garlic bulb on a baking tray and drizzle lightly with a bit of olive oil. Roast for 30-40 minutes until the garlic is soft and golden, deepening its flavor and sweetness.
Step 2: While the garlic roasts, 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 reduce the heat to a simmer.
Step 3: Remove the roasted garlic from the oven and mash it into a smooth paste with a fork while still warm, as this makes mashing easier.
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 egg-mustard-oil emulsion into the hot chicken stock. Whisk well to combine everything evenly. Serve the soup hot, optionally accompanied by roasted baguette slices.

Tips & Variations

Use extra virgin olive oil for a richer, more pronounced flavor in the emulsion.
For a vegetarian version, substitute chicken stock with vegetable stock.
Add a dash of black pepper for a subtle spicy kick.
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, stirring occasionally to prevent the egg emulsion from breaking.

How to Serve

A white bowl filled with creamy light yellow soup topped with several golden brown roasted garlic cloves, small green herb leaves, droplets of olive oil, and a sprinkle of black pepper. A thick slice of crusty bread with a golden-brown crust and an airy, soft white interior leans inside the bowl on the right edge. In the background, a white plate holds more slices of the same bread garnished with green herbs. The bowl rests on a white marbled textured surface with a white cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the roasted garlic and chicken stock base in advance. Combine everything just before serving to maintain the creamy texture of the emulsion.

Is the raw egg yolk safe to eat in this soup?

The egg yolk is gently warmed when mixed with hot stock, which helps reduce the risk. However, use fresh, high-quality eggs and consume the soup soon after preparation for safety.