Savory French Garlic Soup
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.
Servings: 4 servings
Equipment
- Large Pot
- Small Pot
- Immersion Blender
- Fine-Mesh Sieve
- Mixing Jar
Ingredients
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
Optional garnishes
- Croutons
- Extra olive oil for drizzling
- Smoked paprika
- Chopped fresh parsley
Instructions
- In a large pot, pour in the chicken stock and add the fresh sage. Heat over medium until it reaches a gentle simmer.
- While the stock warms, prepare the garlic by peeling the cloves and cutting each clove in half lengthwise. Remove any green shoots from the center.
- Place the halved garlic cloves into a small pot of boiling water and boil for 3 to 4 minutes.
- Drain the garlic and mash the softened cloves with a fork until smooth. Stir the mashed garlic into the simmering stock and let it simmer gently for 10 more minutes.
- In a small jar, combine the egg yolk, Dijon mustard, a pinch of salt, and the olive oil. Use an immersion blender to blend until thick and glossy.
- If the emulsion struggles, add a bit of reserved egg white and blend again.
- Strain the garlic-sage broth through a fine-mesh sieve into a clean pot, pressing gently on solids to extract flavor.
- Temper the emulsified yolk mixture by stirring a ladleful of hot soup into the jar while whisking quickly. Then 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.
- Taste and adjust seasoning with more salt if needed. Serve hot, garnished with croutons, a drizzle of olive oil, smoked paprika, and fresh parsley.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring frequently.