Traditional Country French Style Garlic Soup Recipe
Traditional Country French Style Garlic Soup is a comforting and aromatic soup featuring roasted garlic, fragrant sage, and a creamy Dijon-mustard emulsion. This rustic soup celebrates the sweetness of slow-roasted garlic combined with savory chicken stock, creating a rich and flavorful broth perfect for chilly days or casual dinners.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- 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 (divided usage)
- 1 tbsp Dijon mustard
- 1 egg yolk (room temperature)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Spread the peeled and sliced garlic bulb evenly on a baking tray and lightly drizzle with a portion of the olive oil. Roast for 30 to 40 minutes until the garlic turns soft and golden, which mellows its flavor and enhances sweetness.
- Prepare the Chicken Stock: 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 the heat to a simmer to infuse the flavors.
- Mash the Roasted Garlic: Remove the roasted garlic from the oven once tender. While still warm, use a fork to mash the garlic into a smooth paste, which will incorporate more easily into the soup.
- Make the Emulsified Mixture: In a small bowl, whisk the room-temperature egg yolk with Dijon mustard until smooth. Gradually drizzle in the remaining olive oil while whisking continuously to form a creamy and stable emulsion.
- Combine and Serve: Stir the mashed roasted garlic and the egg-mustard-olive oil emulsion into the hot sage and salt-infused chicken stock. Whisk thoroughly to blend all components. Serve the soup hot, optionally accompanied by roasted baguette slices for dipping.
Notes
- Ensure the egg yolk is at room temperature to help achieve a smooth emulsion.
- Roasting garlic slowly is crucial for developing a sweeter, milder flavor without bitterness.
- Use high-quality extra virgin olive oil for the best flavor in the emulsion and roasting.
- Chicken stock can be homemade or store-bought; low sodium is preferable for better salt control.
- This soup pairs wonderfully with crusty French bread or a light salad.
Keywords: garlic soup, French soup, roasted garlic, chicken stock soup, sage soup, creamy garlic soup, traditional French recipes
