Velvety French Garlic Soup

Name: Velvety French Garlic Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 64 oz (8 cups) chicken stock (or vegetable broth for a vegetarian version); 1 large head of garlic; Small bunch fresh sage (or substitute thyme or tarragon); 1 tsp salt (adjust to taste); ⅔ cup olive oil (or preferred vegetable oil); 1 large egg, separated; 1 tsp Dijon mustard; Pinch of salt

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I remember the first time I encountered French garlic soup—its rich aroma filled the air, promising warmth and comfort. Unlike other creamy soups, this one had an unexpected ingredient: mayonnaise. At first, I was skeptical. Mayonnaise? In soup? But as I took my first spoonful, I understood why it was a staple in southern France. The result was a silky, velvety texture with a delicate garlic flavor that was both soothing and satisfying.

This garlic soup, known as Velouté d’Ail in France, is perfect for beginners. It requires just a handful of ingredients, is easy to prepare, and provides a wonderful introduction to French cuisine. If you’re looking for a simple yet elegant dish to warm you up, this recipe is for you.

Why This Recipe is Special

Beginner-Friendly: Simple techniques like boiling, mashing, and simmering make this an easy recipe for any cook.

Health Benefits: Garlic has been used for centuries for its immune-boosting properties, making this soup a great choice for cold weather or when you’re feeling under the weather.
Unique Thickening Method: Unlike traditional creamy soups, this one uses homemade mayonnaise for a silky-smooth texture without heavy cream.
Customizable: You can add vegetables, protein, or grains to make this soup heartier while keeping its delicate flavor.

Ingredients and Their Roles

Garlic: The star ingredient! It provides a mild yet deep flavor while offering immune-boosting benefits.
Chicken Stock: Creates a rich and savory base for the soup. You can use homemade or store-bought.
Fresh Sage: Adds an earthy, aromatic depth to balance the garlic. Thyme or tarragon can be used as substitutes.

Egg Yolk & Olive Oil: These emulsify to create homemade mayonnaise, which gives the soup its signature velvety texture.
Dijon Mustard: Helps stabilize the mayonnaise and adds a subtle tang.
Salt: Enhances the flavors and brings everything together.

Ingredient Variations

Vegetarian Option: Use vegetable broth instead of chicken stock.
Extra Creaminess: Add a splash of heavy cream or a dollop of crème fraîche before serving.
More Flavor Depth: Roast the garlic instead of boiling it for a richer, sweeter profile.

Protein Boost: Add shredded rotisserie chicken or poach an egg directly in the soup.
Hearty Add-Ins: Stir in cooked beans, rice, or leafy greens for extra texture and nutrition.

Step-by-Step Instructions

Step 1: Prepare the Garlic
Peel the garlic cloves and slice them in half. Remove the small green sprout inside each clove, as it can be bitter. Boil the cloves for 3–4 minutes to soften them, then mash them with a fork until they form a paste.

Step 2: Create the Garlic Broth
In a large pot, heat the chicken stock and fresh sage. Bring it to a gentle simmer, then add the mashed garlic. Let it cook for 10 minutes to infuse the broth with rich, garlicky goodness. For a smoother texture, strain the broth before proceeding to the next step.

Step 3: Make the Mayonnaise
In a small jar, combine the egg yolk, Dijon mustard, and a pinch of salt. Slowly drizzle in the olive oil while blending with an immersion blender until it thickens into a creamy consistency. If it doesn’t emulsify properly, add the reserved egg white and blend again.

Step 4: Incorporate the Mayonnaise
Take a ladleful of the hot soup and slowly mix it into the mayonnaise to temper it. Then, whisk the mayonnaise mixture into the soup pot. Keep the heat low and avoid boiling, as this could cause the emulsion to break.

Step 5: Final Touches and Serving
Taste and adjust seasoning as needed. Serve the soup warm with crusty bread, a drizzle of olive oil, and a sprinkle of smoked paprika or fresh herbs for garnish.

Beginner Tips and Notes

Avoid Overheating: Once the mayonnaise is added, keep the heat low to prevent curdling.
Strain for a Smoother Soup: If you prefer a velvety consistency, strain the garlic out before adding the mayonnaise.

Make it Ahead: This soup stores well in the fridge for up to a week. Reheat gently over low heat, stirring constantly.
Troubleshooting Mayo: If your homemade mayonnaise doesn’t thicken, add an egg white and blend again—it should come together quickly.

Serving Suggestions

Classic Pairing: Serve with toasted baguette slices or crunchy croutons for texture contrast.

Cheesy Topping: Sprinkle grated Parmesan or Gruyère on top for an extra layer of richness.
Brighten It Up: A squeeze of fresh lemon juice adds freshness and balances the garlic.
Make It a Meal: Add cooked chicken, white beans, or wilted greens to turn this into a heartier dish.

Conclusion

French garlic soup is a simple yet elegant dish that showcases the beauty of minimal ingredients. Whether you’re looking for a quick, comforting meal or an introduction to French cooking, this recipe is a must-try. Have you made it? Share your experience in the comments below—I’d love to hear your variations and favorite add-ins!

FAQ About Velvety French Garlic Soup

Can I use pre-minced garlic instead of fresh garlic?

Fresh garlic is recommended for the best flavor, but if you’re in a pinch, you can use pre-minced garlic. However, the flavor may be sharper and less mellow than using whole cloves.

Is there a way to make this soup vegetarian?

Yes! Simply swap the chicken stock for vegetable broth. The flavor will still be rich and aromatic.

Can I use store-bought mayonnaise instead of making my own?

You can, but homemade mayonnaise provides a fresher, silkier texture. If using store-bought, choose an olive oil-based variety and use about ¾ cup.

How do I prevent the mayonnaise from curdling in the soup?

Temper the mayonnaise by slowly mixing in a ladleful of hot soup before adding it to the pot. Keep the heat low and do not let the soup boil.

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