Name: Savory French Garlic Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 64 ounces Chicken stock, preferably low-sodium, warmed; 1 small bunch Fresh sage, leaves washed and roughly chopped (or left whole for infusion); 1 large head Garlic, cloves peeled, halved lengthwise (green shoots removed); 2/3 cup Olive oil or other neutral vegetable oil, room temperature; 1 large Egg, separated (keep yolk and white apart; reserve egg white if needed); 1 teaspoon Dijon mustard; 1 pinch Salt (or to taste); Croutons; Extra olive oil for drizzling; Smoked paprika; Chopped fresh parsley

Jump to Recipe

Creamy, aromatic, and deeply comforting, Savory French Garlic Soup is the kind of bowl that wraps you up like a warm blanket on a chilly evening. With silky emulsified garlic, fragrant sage, and a whisper of Dijon, this soup tastes like something from a cozy country kitchen yet comes together quickly on a weeknight. Fun fact: garlic soups have been staples in many European peasant cuisines because a little garlic and a good stock go a very long way. If you love simple, hearty dishes, this is one to add to your rotation.

Why try it? It’s incredibly simple to prepare, requires just a handful of inexpensive ingredients, and the whole family usually asks for seconds. If you enjoy exploring more soups, check out this collection of soups for ideas to pair or alternate with this recipe. Get ready to enjoy rich, savory flavor with minimal fuss — you’ll be thrilled you made it.

What is Savory French Garlic Soup?

What exactly is Savory French Garlic Soup — and why does it sound like something your favorite grandmother would make with her eyes closed? Is it a soup, a velouté, or a garlic-forward potion of comfort? Think of it as a rustic French velouté that lifts simple ingredients into something elegant: stock, roasted or gently cooked garlic, sage, and a creamy emulsification made with egg yolk and oil. And who can resist a wink of truth like “the way to a man’s heart is through his stomach.” Maybe it’s called “French” because it feels fancy even though it’s homey. Curious? Give it a try and see if it doesn’t become one of your go-to comfort recipes. Also, if you like bold garlic in other dishes, you might enjoy the Cheesy Cajun Garlic Chicken Rotini Skillet for a fun contrast.

Why You’ll Love This:

Simplest highlight: The star of this soup is garlic — cooked until mellow and mashed into a creamy, savory broth. Each spoonful delivers deep garlic flavor without burning or bitterness.
Cost-saving benefits: This recipe uses budget-friendly pantry staples — stock, garlic, oil, and an egg — to make a bowl that tastes far more expensive than its cost. Great for feeding a family without breaking the bank.
Flavorful toppings: A few croutons, a drizzle of olive oil, a pinch of smoked paprika, and fresh parsley elevate the textures and flavors, creating contrast between silky soup and crunchy bits. The result is soulful, satisfying, and perfect for a weeknight dinner or light lunch.

If you enjoy other rustic soups on the blog, this one stands out for its mellowed garlic and velvety finish. Ready to make it? Let’s get cooking.

How to Make:

Quick Overview:
This recipe is straightforward and rewarding. The garlic is briefly boiled then mashed, which removes sharpness and creates a smooth garlic base. An emulsified egg yolk and oil act like a homemade mayonnaise to give the soup body and creaminess without heavy cream. Prep takes about 10–15 minutes, and cooking about 20 minutes — total under 40 minutes.

Ingredients

64 ounces chicken stock, preferably low-sodium, warmed
Small bunch fresh sage, leaves washed and roughly chopped or left whole for infusion
1 large head garlic, cloves peeled, halved lengthwise, green shoots removed
2/3 cup olive oil or other neutral vegetable oil, room temperature
1 large egg, separated (keep yolk and white apart; reserve egg white if needed)
1 teaspoon Dijon mustard
Pinch of salt, or to taste
Optional garnishes: croutons, extra olive oil for drizzling, smoked paprika, chopped fresh parsley

Directions

In a large pot, pour in the 64 ounces of chicken stock and add the small bunch of fresh sage. Heat over medium until it reaches a gentle simmer. Leave the sage whole or chop it — whole leaves are easier to remove later if you prefer a cleaner soup.
While the stock warms, prepare the garlic. Peel the cloves from the large head of garlic and cut each clove in half lengthwise. Remove any green shoots from the center of each clove as these can be bitter.
Place the halved garlic cloves into a small pot of boiling water and boil for 3 to 4 minutes. This short blanching mellows the garlic’s sharpness and makes it easier to mash.
Drain the garlic and transfer to a plate. Mash the softened cloves with a fork until smooth, creating a paste. Stir the mashed garlic into the simmering stock and let the mixture simmer gently for 10 more minutes so the garlic and sage infuse the broth.
While the soup simmers, make the emulsified base in a small jar or tall container: combine the egg yolk, 1 teaspoon Dijon mustard, a pinch of salt, and the 2/3 cup olive oil. Use an immersion blender to blend the mixture until it becomes thick and glossy like homemade mayonnaise.
If the emulsion struggles to come together, add a bit of reserved egg white and blend again — the extra protein helps stabilize the emulsion.
For a smoother finish, strain the garlic-sage broth through a fine-mesh sieve into a clean pot, pressing gently on solids to extract flavor. Return the strained soup to low heat.
Temper the emulsified yolk mixture by stirring a ladleful of hot soup into the jar while whisking quickly. This prevents the yolk from cooking into tiny bits. Once warmed, slowly whisk the tempered emulsion back into the pot of hot soup.
Heat gently on low for a few minutes to meld flavors, but do not boil once the egg emulsion is added — boiling can cause curdling.
Taste and adjust seasoning with a little more salt if needed. Serve hot, garnished with croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Savory French Garlic Soup

What to Serve With:

Pair this garlic-forward soup with:

A crisp green salad with lemon vinaigrette to cut the richness.
A side of toasted country bread or baguette for dunking.
Roasted root vegetables for a hearty meal.
A light white wine like Sauvignon Blanc or a dry Rosé, or simply sparkling water with lemon.

Top Tips for Perfecting:

Use good stock: Homemade or high-quality store-bought chicken stock deepens flavor. Low-sodium versions allow better control of final saltiness.
Mellow the garlic: Don’t skip the blanching step — it removes sharpness and produces a luxuriously smooth garlic paste.
Emulsion care: Make sure the oil is at room temperature and blend slowly to form a stable mayonnaise-like base. If the mixture separates, add a teaspoon of warm stock and blend again.
Egg safety: If you’re concerned about raw egg yolk, use a pasteurized egg or gently heat the tempered emulsion briefly while stirring — never boil.
Avoid boiling after adding the emulsion to prevent curdling.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3 days. The soup will thicken as it cools because of the emulsified oil.
Freezing: Freezing emulsified soups can cause separation. If you must freeze, cool completely, transfer to freezer-safe containers, and use within 1 month. Expect some texture change; re-emulsify with a blender when reheating.
Reheating: Reheat gently on the stove over low heat, stirring frequently. If the soup appears separated, whisk in a splash of warm stock or use an immersion blender to bring it back together.

FAQs

Can I make this soup vegetarian?
Yes. Substitute the chicken stock with a rich vegetable stock and the soup will still be flavorful. Consider adding a splash of soy sauce or miso for extra umami.

Is it safe to use raw egg yolk in the emulsified base?
Using pasteurized eggs reduces risk. To be extra safe, temper the yolk well with hot soup and avoid boiling after adding it. Alternatively, use a shop-bought mayonnaise as a shortcut.

Can I roast the garlic instead of boiling it?
Absolutely. Roasted garlic gives a sweeter, deeper flavor. Roast at 400°F (200°C) for 30–40 minutes until soft, then mash and stir into the stock. The final soup will be less pungent and more caramelized.

How do I fix a split or separated emulsion?
If the emulsion separates, whisk in a teaspoon of warm stock or a small amount of mustard and blend with an immersion blender. Adding a small reserved egg white can also help stabilize.

Can I make this ahead of time?
Yes. Prepare the soup until just before adding the emulsion. Cool and refrigerate the base, then reheat gently and add the emulsified yolk just before serving for best texture.

Conclusion

Savory French Garlic Soup is an easy, budget-friendly recipe that delivers cozy, restaurant-quality flavor with minimal effort. Its creamy, garlicky profile makes it perfect for weeknights, small gatherings, or anytime you want a bowl of pure comfort. If you want to compare classic takes or draw inspiration from other versions, check out this traditional Garlic Soup (Velouté) • Country French Recipe and this homestyle variation at Country French Style Garlic Soup · Just That Perfect Piece. Give it a try, share it with loved ones, and don’t forget to leave a comment about your favorite garnish.