Description
French Garlic Soup is a silky, light, and comforting Mediterranean-style dish that transforms garlic into a mellow, savory base. Paired with sage-infused chicken stock and finished with homemade mayonnaise for added body and richness, this elegant French soup offers cozy satisfaction without cream.
Ingredients
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64 oz chicken stock (1.9 liters)
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1 small bunch fresh sage
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1 large head of garlic
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⅔ cup olive oil or preferred vegetable oil (160 ml)
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1 large egg, separated
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1 tsp Dijon mustard (5 ml)
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Pinch of salt
Instructions
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In a large Dutch oven, bring chicken stock and sage to a gentle simmer.
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Peel garlic cloves and slice in half lengthwise to remove green shoots.
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Boil garlic in water for 3–4 minutes, then drain and mash into a paste.
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Stir mashed garlic into simmering stock and cook for 10 minutes.
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Make mayonnaise: blend egg yolk, mustard, salt, and oil using an immersion blender until emulsified. Add a bit of egg white if needed.
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Optional: strain the soup for extra smoothness, then return to pot.
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Temper the mayo by whisking in a ladle of hot soup. Blend this into the pot.
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Gently heat the soup without boiling to finish.
Notes
Boiling the garlic removes harshness and brings out sweetness.
Use an immersion blender slowly to emulsify mayo for a velvety finish.
Substitute with vegetable broth for a vegetarian version.
Garnish with croutons, paprika, olive oil drizzle, and parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entrées
- Method: Stovetop
- Cuisine: French