Country French Garlic Soup Recipe

If you’re a garlic lover, get ready to be hooked. This Country French Garlic Soup is a warm, velvety, garlic-infused delight that’s perfect for a cozy evening at home. Unlike traditional garlic soups that might be cream-heavy or filled with potatoes, this version is light yet deeply flavorful. The key here is the slow simmer of garlic in chicken stock, which mellows the garlic into a gentle sweetness. And the finishing touch? A silky, homemade mayonnaise stirred into the soup to give it body and richness. This soup is rustic, comforting, and has that unmistakable French country charm.

I first tasted a version of this soup in a small village in Provence. It was a chilly evening, and the warmth of this soup, with its deep garlic flavor, was exactly what I needed. The chef told me that the secret was in boiling the garlic briefly before simmering it, which softens its flavor and makes it melt into the broth. It was love at first bite, and I’ve been making my own version ever since, tweaking it to get just the right balance of flavors. Every time I make it, it brings back memories of that cozy little French bistro.

this RECIPE

A quick history of garlic soup in French cuisine

Garlic soup has deep roots in French country cooking, particularly in regions like Provence where garlic is abundant and beloved. Known as soupe à l’ail in French, garlic soup was traditionally a simple, hearty dish that made use of basic ingredients – garlic, water, and perhaps a splash of olive oil. Over time, regional variations evolved, and cooks started adding local herbs, stocks, and sometimes even a dollop of cream or an egg for richness. In the country, garlic soup was often served as a restorative meal, believed to ward off colds and other ailments. This version draws on that rustic heritage while adding a few modern touches, like a spoonful of homemade mayonnaise for a creamy finish.

Let’s talk ingredients: garlic, sage, and more

Chicken stock

Chicken stock forms the base of this soup, adding depth and a savory backbone. You can use homemade stock if you have it on hand, but a good-quality store-bought option works well too. For a vegetarian version, swap the chicken stock with vegetable broth; just make sure it’s a rich, flavorful one to carry the dish.

Fresh sage

Sage brings an earthy, woodsy note that complements the garlic beautifully. Fresh sage is best here, as dried sage can be too intense. If you don’t have sage, try a couple of sprigs of fresh thyme or rosemary instead. Each herb will give a slightly different twist to the soup, so feel free to experiment!

Garlic

The star of the show! This recipe uses a whole head of garlic, which may sound intense, but don’t worry – the boiling and simmering mellow the garlic’s pungency, leaving it sweet and mild. Make sure to remove the little shoots inside the cloves, as these can add bitterness. And if you’re out of fresh garlic, you could use pre-peeled cloves from the grocery store, though the flavor might not be quite as vibrant.

Olive oil

A good-quality olive oil adds richness and a fruity, slightly peppery flavor. If you prefer a milder taste, you can use a neutral vegetable oil instead, but olive oil really enhances the Mediterranean vibe of this soup.

Egg and mustard

The egg yolk, mustard, and oil come together to create a quick, creamy mayonnaise that gets swirled into the soup at the end. The mayonnaise not only adds richness but also helps to slightly thicken the broth.

Kitchen gear: What you’ll need (and what you can skip)

To make this soup, you’ll want a large pot or Dutch oven to simmer the stock, along with a small saucepan to boil the garlic. An immersion blender is incredibly helpful for making the mayonnaise, but if you don’t have one, you can whisk it by hand with a bit of patience. A fine-mesh strainer is optional but recommended if you want a smooth, velvety texture. Finally, a ladle for serving and a small whisk for stirring the mayonnaise into the soup are all you need to bring this dish together.

Step-by-step: My foolproof method for country French garlic soup

1. Start with the stock and sage

In a large Dutch oven or stock pot, pour in the chicken stock and add the fresh sage. Bring the mixture to a gentle simmer. This simmering time allows the sage to infuse the stock with its subtle, earthy flavor, setting up a delicious base for the garlic.

2. Prep the garlic

Now, it’s time for the garlic. Peel each clove and slice it lengthwise. You’ll see a tiny green shoot inside some of the cloves – these can taste bitter, so it’s best to remove them. I use the tip of a knife to gently pry them out, but a toothpick works too.

3. Parboil the garlic

Bring a small saucepan of water to a boil, then add the garlic cloves. Boil them for 3-4 minutes – this quick step helps to soften the garlic’s sharpness, making the final soup sweeter and more mellow. After boiling, drain the garlic well.

4. Mash and add the garlic to the stock

Using the back of a fork, mash the boiled garlic cloves until you have a rough paste. Add this garlic paste to the simmering stock, stirring well to incorporate. Let the soup simmer gently for about 10 more minutes, allowing the garlic to melt into the broth.

5. Make the mayonnaise

In a small jar, combine the egg yolk, mustard, salt, and oil. Place your immersion blender at the bottom of the jar and blend, slowly lifting the blender to create an emulsion. If the mayonnaise doesn’t thicken, add the reserved egg white and blend again – this usually does the trick!

6. Strain the soup (optional)

If you want an ultra-smooth soup, strain it through a fine-mesh strainer to remove any bits of garlic or sage. I often skip this step if I’m in the mood for a more rustic texture, but it’s a personal choice!

7. Temper and add the mayonnaise

Ladle a small amount of hot soup into the mayonnaise and whisk it to combine. This tempers the mayonnaise so it doesn’t separate when you add it to the pot. Once tempered, stir the mayonnaise mixture into the soup, whisking as you go. Keep the soup warm, but don’t let it boil – this will help prevent curdling.

8. Serve and garnish

Ladle the soup into bowls and top with crusty croutons, a drizzle of olive oil, and a sprinkle of smoked paprika or fresh parsley. The croutons add a satisfying crunch, while the paprika or parsley brings a pop of color and flavor.

Variations and adaptations: Make it your own

This soup is delicious as-is, but there are plenty of ways to tweak it based on your tastes or dietary needs.

• Vegetarian version: Swap the chicken stock for vegetable broth. Look for a rich, flavorful broth with a hint of sweetness to complement the garlic.
• Vegan twist: Replace the chicken stock with vegetable broth and make an egg-free aioli by blending silken tofu with mustard and olive oil. The result will be creamy and satisfying.
• Low-carb option: Skip the croutons or replace them with crunchy roasted chickpeas for a similar texture without the carbs.
• Seasonal herbs: While sage is lovely, thyme and rosemary also work beautifully. For a spring twist, try adding fresh basil or chervil at the end for a bright, herbaceous note.
• Add some heat: If you like a bit of spice, add a pinch of red pepper flakes to the garlic as you mash it. The heat will mellow in the soup, leaving a gentle warmth.

Serving and presentation tips

Serve this soup in wide, shallow bowls to show off its creamy texture. A few homemade croutons scattered on top make it extra special, and a drizzle of olive oil adds a luxurious finish. You could also sprinkle a bit of smoked paprika or fresh parsley for a pop of color. This soup pairs wonderfully with a simple green salad and a side of crusty baguette for dipping.

Pairings to complement

For a cozy, comforting drink pairing, try a hot herbal tea like chamomile or sage. The earthy notes in these teas echo the sage in the soup. For a refreshing option, a sparkling water with a slice of lemon or cucumber helps balance the richness of the soup. If you’re looking for something more unique, try a glass of kombucha – its tangy acidity will contrast nicely with the garlic’s sweetness.

Storage and reheating tips

This garlic soup keeps well in the fridge for 2-3 days. Store it in an airtight container, and when you’re ready to reheat, warm it gently on the stovetop over low heat. Avoid boiling, as this can cause the mayonnaise to separate. If you find the soup has thickened too much, add a splash of stock or water to bring it back to the right consistency.

Adjusting the recipe for different serving sizes

This recipe makes a large batch, perfect for four servings. If you’re cooking for just one or two, feel free to halve the ingredients. You can also double it if you’re feeding a crowd – just make sure to have a big enough pot! When scaling up, taste as you go, as you might need to adjust the seasoning.

Frequently asked questions

1. Can I use store-bought mayonnaise?
Yes, but it’s worth making it fresh for the best flavor. Store-bought mayo will work, but the homemade version adds an extra creaminess and freshness.

2. What if my mayonnaise doesn’t thicken?
If your mayonnaise isn’t thickening, add the reserved egg white and blend again. This usually helps it emulsify.

3. Can I make this soup ahead of time?
Yes! Just wait to add the mayonnaise until you’re ready to serve, so it doesn’t separate when reheated.

4. Is there a vegan mayonnaise I can use?
Absolutely! Try blending silken tofu, mustard, and olive oil for a creamy vegan option.

5. What other garnishes can I add?
Fresh herbs, a sprinkle of Parmesan, or even a pinch of crushed red pepper flakes can be lovely garnishes.

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