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
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. 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
