There is something truly comforting and soul-soothing about a bowl of garlic soup, and the Country French Garlic Soup Recipe captures this essence perfectly. This dish is a celebration of simplicity and depth, with mellow garlic marrying the rich chicken stock and fragrant sage to create a warm, velvety broth that feels like a hug in a bowl. Each sip reveals layers of flavor that are surprisingly elegant for such humble ingredients, making it a must-try when you want to elevate your soup game or share a treasured classic with friends and family.
Ingredients You’ll Need
Don’t be fooled by the short ingredient list—each element in this Country French Garlic Soup Recipe plays a vital role in building the soup’s delicate balance of flavors and textures. From the sweetness of fresh garlic to the subtle herbal notes of sage and the creamy texture brought by the egg and olive oil, these simple ingredients come together to create something spectacular.
- Garlic (1 head): The star of the soup; peeling and slicing it thin helps unlock its rich, mellow flavor.
- Chicken stock (6 cups): Provides a savory base; use vegetable broth if you prefer a vegetarian version.
- Fresh sage leaves (2): Adds a gentle earthiness and aroma that complements the garlic beautifully.
- Large egg (1): Whisked into the soup to create a luscious, velvety texture without cream.
- Extra virgin olive oil (¼ cup): Mixed with the egg to form a silky emulsion that thickens the soup.
- Salt, to taste: Essential for enhancing all the natural flavors.
How to Make Country French Garlic Soup Recipe
Step 1: Prepare the Garlic
Start by peeling the garlic cloves and slicing them lengthwise. This exposes more surface area, allowing the garlic to soften and release its honeyed essence during simmering. If the cloves are especially large, slice them into thirds or quarters to ensure even cooking.
Step 2: Make the Broth
Pour the chicken stock into a medium saucepan and add the sliced garlic along with the fresh sage leaves. Bring this mixture up to a boil over medium-high heat. Once boiling, lower the heat to a gentle simmer and let it cook for about 15 minutes until the garlic becomes tender and infuses the broth with its unmistakable flavor. Remember to remove and discard the sage leaves afterward to keep the broth clear and smooth.
Step 3: Blend the Soup
For that silky texture that makes this Country French Garlic Soup Recipe so irresistible, puree the soup using an immersion blender until completely smooth. If you don’t have one, carefully transfer the soup to a blender in batches and blend until velvety, then return it to the pot and keep it warm over low heat.
Step 4: Prepare the Emulsion
Whisk the egg and olive oil together in a small bowl until the mixture is fully emulsified and creamy. This step is the secret to thickening the soup naturally, adding body without the need for cream or flour.
Step 5: Thicken the Soup
Gradually pour the egg and olive oil emulsion into the warm soup while whisking continuously. Keep the heat low and stir gently so the soup thickens slightly without boiling, which could cause the egg to curdle. Season with salt to taste, adjusting the flavor until it feels just right.
Step 6: Serve & Enjoy
Ladle the soup into warm bowls and serve immediately. This Country French Garlic Soup Recipe is delightful on its own or topped with crispy homemade croutons and a sprinkle of fresh herbs to add an extra dimension of texture and freshness.
How to Serve Country French Garlic Soup Recipe
Garnishes
Topping your soup with crunchy homemade croutons, toasted garlic bread, or a drizzle of extra virgin olive oil creates wonderful contrasts to the creamy soup. A few fresh sage leaves or finely chopped herbs can also add a pop of color and a fragrant note that’s visually and tastefully appealing.
Side Dishes
This soup pairs beautifully with rustic country bread, a light salad, or a simple cheese platter. The subtle garlic flavor in the soup is hearty enough to stand on its own but also harmonizes perfectly alongside fresh, crisp sides that don’t overpower its gentle nuances.
Creative Ways to Present
For a charming dinner party or a cozy family meal, serve the Country French Garlic Soup Recipe in individual mini cocottes or classic French onion soup bowls. Top each bowl with a gruyère-topped crouton and broil briefly for a golden, bubbly finish that’s both eye-catching and delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, so you may find it tastes even better the next day. Give it a good stir before reheating.
Freezing
While you can freeze the soup, keep in mind that the egg-emulsion might slightly change texture after thawing. If you plan to freeze, it’s best to leave out the egg and olive oil mixture until after reheating the soup.
Reheating
Reheat gently over low heat to avoid scrambling the egg. If needed, whisk a fresh egg and olive oil emulsion separately and stir it into the soup once warmed through for that perfect silky finish.
FAQs
Can I make this soup vegetarian?
Absolutely. Simply swap out the chicken stock for a rich vegetable broth to keep the flavor robust but vegetarian-friendly. The garlic and sage will still shine beautifully.
Why do I need to slice the garlic before cooking?
Slicing the garlic increases its surface area which allows it to soften evenly and release more flavor into the broth. Whole cloves won’t infuse the soup as thoroughly.
Is it necessary to use fresh sage?
Fresh sage is preferred because it imparts a subtle, fresh aroma that dried sage can’t quite match. However, if fresh isn’t available, use about a third of the amount of dried sage instead.
What if the soup curdles when adding the egg?
This usually happens if the soup is too hot or boiling while adding the egg emulsion. Keep the heat low and whisk continuously as you add the egg and oil mixture slowly for the smoothest result.
Can I make this soup vegan?
Yes, with a few adjustments. Use vegetable broth, omit the egg, and try adding a bit of pureed cooked potato or silken tofu for creaminess instead of the egg and olive oil emulsion.
Final Thoughts
I can’t recommend the Country French Garlic Soup Recipe enough for anyone who loves rich flavors made from simple, wholesome ingredients. It’s a timeless dish with heartwarming charm and a wonderful way to bring comfort and elegance to your table. Give this recipe a try and watch how it becomes a beloved staple in your kitchen too.
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Country French Garlic Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Country French Garlic Soup is a smooth, flavorful, and comforting dish that highlights the natural sweetness of garlic. Slowly simmered with fresh sage and enriched with a delicate emulsion of egg and olive oil, this soup delivers a creamy texture without cream. Perfect as an appetizer or a light meal, it offers rustic French flavors with a simple preparation that can be made vegetarian by using vegetable broth.
Ingredients
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. If the cloves are particularly large, slice them into thirds or quarters to ensure even cooking.
- Make the Broth: In a medium saucepan, combine the sliced garlic, chicken stock (or vegetable broth), and fresh sage leaves. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently for about 15 minutes, until the garlic becomes tender and flavorful. Remove and discard the sage leaves after simmering.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup mixture to a blender and blend until completely smooth, then return it to the pot. Keep the blended soup warm over low heat.
- Prepare the Emulsion: In a small bowl, whisk together the large egg and extra virgin olive oil until fully emulsified and smooth. This mixture will enrich and thicken the soup without curdling.
- Thicken the Soup: Gradually whisk the egg and oil emulsion into the warm soup. Stir continuously over low heat to gently thicken the soup. Be careful not to let the soup boil during this step, as boiling can cause the egg to curdle. Season with salt to taste once the soup has thickened slightly.
- Serve & Enjoy: Ladle the finished soup into bowls and serve immediately. For added texture and flavor, consider topping with homemade croutons or a sprinkle of fresh herbs such as parsley or thyme.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Be careful when adding the egg and oil emulsion – do not allow the soup to boil to prevent curdling.
- Fresh sage leaves are key to the authentic flavor; dried sage can be used but in smaller quantities.
- This soup pairs well with crusty country bread or a simple green salad for a light meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
