Description
This velvety French garlic soup is a comforting, brothy dish with a unique twist—homemade mayonnaise creates a smooth, silky texture without heavy cream. Simple, nourishing, and rich in flavor, it’s perfect for cold nights or when you need an immune boost.
Ingredients
Scale
For the Soup:
- 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)
For the Mayonnaise:
- ⅔ cup olive oil (or preferred vegetable oil)
- 1 large egg, separated
- 1 tsp Dijon mustard
- Pinch of salt
Instructions
- Prepare the Garlic: Peel the garlic cloves and slice them in half lengthwise. Remove the small green sprout inside each clove to prevent bitterness. Boil the cloves for 3–4 minutes, then drain and mash them into a smooth paste using a fork.
- Simmer the Broth: In a large pot, bring the chicken stock and fresh sage to a gentle simmer. Add the mashed garlic and let it infuse for about 10 minutes. For a smoother texture, strain the broth before proceeding.
- Make the Mayonnaise: In a small jar, combine the egg yolk, Dijon mustard, and a pinch of salt. Using an immersion blender, slowly drizzle in the olive oil while blending until the mixture thickens into a creamy mayonnaise. If it does not emulsify properly, add the reserved egg white and blend again.
- 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 stir continuously to prevent curdling.
- Final Touches and Serving: Taste the soup and adjust seasoning if needed. Serve warm with toasted baguette slices, a drizzle of olive oil, and a sprinkle of smoked paprika or fresh herbs for garnish.
Notes
- If you prefer a deeper, sweeter garlic flavor, roast the garlic instead of boiling it before mashing.
- For a heartier version, add shredded rotisserie chicken, cooked white beans, or wilted greens like spinach or kale.
- This soup pairs wonderfully with a squeeze of fresh lemon juice for added brightness.
- Store leftovers in an airtight container in the fridge for up to a week. Reheat gently over low heat while stirring.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 255 kcal
- Sugar: 4 g
- Sodium: 341 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.1 g
- Protein: 7 g
- Cholesterol: 30 mg