Dinner

French Garlic Soup Recipe

Name: French Garlic Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 64 ounces chicken stock; 1 small bunch fresh sage; 1 large head garlic; 2/3 cup olive oil or preferred vegetable oil; 1 large egg, separated; 1 tsp Dijon mustard; Pinch of salt; Crusty croutons; Extra drizzle of olive oil; Sprinkle of smoked paprika; Fresh parsley (optional)

ByMariam Harutyunyan February 25, 2026February 25, 2026

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Introduction

French Garlic Soup is a comforting, flavorful dish that beautifully highlights the rich taste of garlic in a smooth, velvety broth. This recipe combines simmered garlic, fresh sage, and a creamy homemade mayonnaise for a unique and satisfying soup experience.

A white bowl filled with creamy light yellow soup sits on a white marbled surface. The soup has drops of green olive oil and small bits of green herbs sprinkled on top. A toasted golden-brown slice of bread with a smiley face design floats on the surface. A silver spoon is placed inside the bowl on the right side. Nearby, slices of toasted bread rest on the surface, and a garlic bulb is seen slightly blurred in the background. A light green cloth napkin is placed near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

64 ounces chicken stock
Small bunch fresh sage

1 large head of garlic
2/3 cup olive oil or other vegetable oil

1 large egg, separated
1 tsp Dijon mustard

Pinch of salt

Instructions

Step 1: 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 prepare the garlic.
Step 2: Remove the skins from the garlic cloves and slice them in half lengthwise. Remove the small embryonic shoot inside each clove with the tip of a sharp knife or a toothpick, as it can add bitterness.

Step 3: Bring a small saucepan of water to a boil and add the prepared garlic cloves. Boil for 3–4 minutes, then drain.
Step 4: Mash the softened garlic cloves finely using the back of a fork. Add the mashed garlic to the simmering stock and continue to simmer gently for 10 minutes.
Step 5: To make the mayonnaise, place the egg yolk, Dijon mustard, salt, and oil in a small jar just wide enough for your immersion blender. Insert the blender head at the bottom and blend, gently lifting to emulsify all ingredients. If the mayonnaise doesn’t thicken immediately, add the reserved egg white and blend again.

Step 6: Optionally, strain the soup through a fine sieve for a smooth texture, then return it to the pot.
Step 7: Temper the mayonnaise by stirring in a ladle-full of hot soup. Immediately stir the mayonnaise back into the soup pot, whisking as you combine.
Step 8: Warm the soup gently on the stove, taking care not to boil it to avoid curdling.

Step 9: Serve the soup garnished with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Tips & Variations

Remove the green shoots inside garlic cloves to reduce bitterness, especially important in this garlic-forward soup.
For a vegetarian version, substitute chicken stock with vegetable stock.

If you don’t have an immersion blender, you can whisk the mayonnaise by hand, but blending ensures a smoother emulsion.
Add a splash of white wine to the stock for extra depth of flavor.
Serve with toasted baguette slices rubbed with garlic for an additional flavor boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring frequently to prevent curdling. This soup is best enjoyed fresh, as the homemade mayonnaise can separate if reheated too aggressively.

How to Serve

A white speckled bowl holds a creamy light yellow soup with small green herb pieces and a sprinkle of red spice on top. There is a layer of golden olive oil drizzled around the edges, and in the center floats a single toasted bread slice, browned and crispy with visible air pockets. A silver spoon rests inside the bowl, angled toward the top right. The bowl sits on a wooden board placed on a white marbled surface, with a piece of white bread and a white garlic bulb nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

To make a vegan version, replace chicken stock with vegetable stock and omit the egg mayo, substituting with a vegan mayonnaise or blended silken tofu for creaminess.

Why should I remove the embryonic shoot from the garlic?

The green shoot inside garlic cloves can have a bitter taste, which becomes more noticeable in recipes using large amounts of garlic like this soup. Removing it ensures a mellow, smooth garlic flavor.