French country cooking knows how to turn humble ingredients into something extraordinary, and this Country French Garlic Soup is a perfect example. Dozens of cloves of garlic are slow-simmered until mellow and sweet, then blended into a velvety soup with cream, butter, and herbs. The result is rich and luxurious, but surprisingly delicate—perfect as a starter or light supper with crusty bread. It’s the kind of rustic elegance that warms both the stomach and the soul.
Why You’ll Love This Country French Garlic Soup
Garlic lovers, rejoice—this is your dream dish.
Creamy and comforting, without overpowering heat.
An elegant but easy dish that feels gourmet.
Perfect with rustic bread or toasted cheese croutons.
Immune-boosting and naturally satisfying.
Ingredients for Country French Garlic Soup
It doesn’t take much to make something memorable—just start here.
Chicken stock: The base of your soup, providing depth and flavor. You can use homemade or store-bought for convenience.
Fresh sage: This herb adds a lovely earthy note. If you can’t find fresh, dried sage works in a pinch.
Garlic: The star of the show! Use a large head of garlic for that rich, aromatic flavor. Don’t skimp on this one!
Mayonnaise: This might surprise you, but it adds creaminess without heavy cream. You can also use Greek yogurt for a lighter option.
Olive oil: A good quality oil enhances the flavor. Feel free to substitute with vegetable oil if you prefer.
Egg: You’ll need one large egg, separated. The yolk helps create the mayonnaise, while the white can be used to adjust consistency.
Dijon mustard: Just a teaspoon adds a subtle tang that balances the richness of the soup.
Salt: A pinch is all you need to enhance the flavors. Adjust to taste as you go.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Country French Garlic Soup
Now that you have your ingredients ready, let’s dive into the steps to create this creamy, flavorful Country French Garlic Soup. Each step is simple, and I promise the end result will be worth it!
Step 1: Prepare the Stock
Start by heating the chicken stock and fresh sage in a large Dutch oven or stock pot. Bring it to a gentle simmer. This is where the magic begins, as the sage infuses the stock with its earthy aroma. While it simmers, you can prep your garlic.
Step 2: Prep the Garlic
Next, remove the skins from the garlic cloves. Slice each clove in half lengthwise and take out the little embryonic shoot. This step is crucial; it helps reduce any bitterness in the soup. Trust me, your taste buds will thank you!
Step 3: Boil the Garlic
Bring a small saucepan of water to a boil and add the garlic cloves. Boil them for about 3-4 minutes. This softens the garlic, making it easier to mash later. Once done, drain the cloves and set them aside.
Step 4: Mash the Garlic
Using the back of a fork, mash the softened garlic until it’s finely mashed. This step is where the flavor really starts to shine. Add the mashed garlic to the simmering stock and let it gently simmer for another 10 minutes. The aroma will be heavenly!
Step 5: Make the Mayonnaise
In a small jar, combine the egg yolk, Dijon mustard, salt, and olive oil. Blend it all together with an immersion blender. This homemade mayonnaise adds a creamy texture to the soup without the heaviness of cream. It’s a game-changer!
Step 6: Adjust the Mayonnaise
If your mayonnaise doesn’t thicken as expected, don’t worry! Just add the reserved egg white and blend again. This little trick ensures you get that perfect creamy consistency.
Step 7: Strain the Soup
If you prefer a velvety smooth texture, strain the soup through a fine mesh sieve. This step is optional, but it elevates the soup to a whole new level. Return the strained soup to the pot.
Step 8: Combine the Mayonnaise and Soup
Take a ladle-ful of the hot soup and stir it into your mayonnaise to temper it. This prevents the mayonnaise from curdling when added to the hot soup. Then, whisk the mayonnaise into the soup pot, stirring as you go. It’s all about that creamy goodness!
Step 9: Heat the Soup
Put the soup back on the stove to heat it through, but be careful not to let it boil. Boiling can ruin that lovely creamy texture you’ve worked so hard to create. Just warm it gently.
Step 10: Serve
Finally, it’s time to serve! Ladle the soup into bowls and top with crusty croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if you like. Each bowl is a warm hug on a chilly day!
Tips for Success
Use fresh garlic for the best flavor; it makes a world of difference.
Don’t rush the simmering process; let the flavors meld together for a richer taste.
When making mayonnaise, ensure your ingredients are at room temperature for better emulsification.
Adjust the seasoning gradually; taste as you go to find your perfect balance.
For a twist, add a splash of white wine to the stock for extra depth.
Equipment Needed
Large Dutch oven or stock pot: Essential for simmering the soup. A heavy-bottomed pot works too.
Small saucepan: Needed for boiling the garlic. Any small pot will do.
Immersion blender: Perfect for making mayonnaise. A regular blender can be used as an alternative.
Fine mesh sieve: Useful for straining the soup, but a colander can work in a pinch.
Variations
Herb Infusion: Experiment with different herbs like thyme or rosemary for a unique flavor twist.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy version of this soup.
Vegan Option: Substitute the mayonnaise with a vegan alternative or use silken tofu blended until smooth.
Cheesy Delight: Stir in some grated Parmesan or Gruyère cheese for an extra layer of richness.
Roasted Garlic: For a sweeter, milder flavor, roast the garlic instead of boiling it before adding it to the stock.
Serving Suggestions
Crusty Bread: Serve with a side of warm, crusty baguette or sourdough for dipping.
Salad Pairing: A light arugula salad with lemon vinaigrette complements the richness of the soup.
Wine Selection: A crisp white wine, like Sauvignon Blanc, enhances the flavors beautifully.
Garnish: Top with extra croutons and a sprinkle of fresh herbs for a pop of color.
FAQs about Country French Garlic Soup
Can I make Country French Garlic Soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge. When you’re ready to enjoy, gently reheat it on the stove, being careful not to boil.
Is this soup suitable for vegetarians?
Yes, this Country French Garlic Soup is vegetarian-friendly! The chicken stock can be easily replaced with vegetable stock for a delicious plant-based version. Just make sure to check the ingredients in your mayonnaise if you’re looking for a completely vegan option.
What can I serve with Country French Garlic Soup?
This soup pairs wonderfully with crusty bread or a fresh salad. You can also serve it alongside a light cheese platter for a more indulgent meal. The creamy texture of the soup complements a variety of sides beautifully!
How can I adjust the garlic flavor?
If you love garlic, feel free to add more cloves! For a milder flavor, you can roast the garlic instead of boiling it. Roasting brings out a sweeter, more subtle taste that still adds depth to the soup.
Can I freeze Country French Garlic Soup?
Yes, you can freeze this soup! Just make sure to leave out the mayonnaise until you’re ready to serve. Freeze the soup in portions, and when you’re ready to enjoy, thaw it in the fridge overnight and reheat gently on the stove.
Final Thoughts
Cooking this Country French Garlic Soup is more than just following a recipe; it’s about creating a warm, inviting experience for yourself and your loved ones. The rich, creamy texture and the aromatic blend of garlic and sage will transport you to a cozy French bistro, even if you’re just in your kitchen. Each spoonful is a reminder of the simple joys of cooking and sharing meals. So, whether it’s a chilly evening or a gathering with friends, this soup is sure to bring smiles and satisfaction. Embrace the flavors, and enjoy every moment of this culinary adventure!
A creamy and flavorful Country French Garlic Soup that is perfect for garlic lovers.
Ingredients
Scale
64 ounces chicken stock
small bunch fresh sage
1 large head of garlic
mayonnaise
2/3 cup olive oil, or other vegetable oil you prefer
1 large egg, separated
1 tsp Dijon mustard
pinch salt
Instructions
Heat the chicken stock and sage in a large Dutch oven or stock pot. Bring to a simmer and then simmer very gently while you prep your garlic.
Remove the skins from the garlic cloves and slice them in half lengthwise. Remove the little embryonic shoot.
Bring a small saucepan of water to a boil and add the garlic cloves. Boil for 3-4 minutes. Drain the cloves.
Use the back of a fork to mash the softened garlic until finely mashed. Add the mashed garlic to the stock and continue to gently simmer for 10 minutes.
Make the mayonnaise by putting the egg yolk, mustard, salt, and oil in a small jar. Blend with an immersion blender.
If the mayonnaise does not thicken, add the reserved egg white and blend again.
Strain the soup for a velvety smooth texture, if desired, and return it to the pot.
Take a ladle-ful of the hot soup and stir it into your mayonnaise to temper it. Then stir the mayonnaise into the soup pot, whisking as you add it.
Bring the soup back on the stove to heat, but do not let it boil.
Serve with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.
Notes
Removing the embryonic shoot from garlic can reduce bitterness.
Straining the soup is optional but recommended for a smoother texture.
Be careful not to boil the soup after adding the mayonnaise to prevent curdling.
