Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg