Description
This classic Country French Garlic Soup is a comforting, velvety dish made with tender garlic cloves simmered in rich chicken stock and enhanced with fresh sage. The soup is pureed to a smooth consistency and thickened with a delicate emulsion of egg and olive oil, creating a luxurious texture without cream. Perfect for garlic lovers, it offers a warm, aromatic experience that is both elegant and simple to prepare.
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 large, slice them into thirds or quarters to ensure even cooking and flavor release.
- Make the Broth: In a medium saucepan, combine the sliced garlic, chicken stock, 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 is tender and the flavors meld.
- Remove Sage Leaves: Take out the sage leaves from the simmered broth and discard them to prevent an overpowering sage flavor.
- Blend the Soup: Use an immersion blender directly in the saucepan to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender, blend until smooth, then return the soup to the pot for the next step. Keep the 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, creating a stable mixture that will thicken the soup without curdling.
- Thicken the Soup: Gradually whisk the egg and olive oil emulsion into the warm soup, stirring continuously over low heat. Continue stirring until the soup thickens slightly. Be careful not to let the soup boil to avoid curdling the egg.
- Season: Add salt to taste, adjusting the seasoning according to your preference.
- Serve & Enjoy: Ladle the soup into bowls and serve immediately. Optionally, garnish with homemade croutons or a sprinkle of fresh herbs to enhance the presentation and flavor.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Do not let the soup boil after adding the egg emulsion to prevent curdling.
- Homemade croutons or fresh herbs make excellent toppings to add texture and brightness.
- The soup can be stored in the refrigerator for up to 2 days but should be gently reheated without boiling.
- Use fresh garlic for the best flavor and avoid pre-minced garlic for this recipe.
