Description
A rich and velvety French Garlic Soup made by gently simmering garlic and fresh sage in chicken stock, then finished with a creamy homemade mayonnaise. This comforting soup is perfect for garlic lovers seeking a smooth, flavorful dish with a delightful balance of herbal notes and a touch of smoky paprika.
Ingredients
Scale
Soup Ingredients
- 64 ounces chicken stock
- 1 small bunch fresh sage
- 1 large head garlic
Mayonnaise Ingredients
- 2/3 cup olive oil or preferred vegetable oil
- 1 large egg, separated
- 1 tsp Dijon mustard
- Pinch of salt
To Serve
- Crusty croutons
- Extra drizzle of olive oil
- Sprinkle of smoked paprika
- Fresh parsley (optional)
Instructions
- Simmer Stock and Sage: Heat the chicken stock and fresh sage in a large Dutch oven or stock pot. Bring it to a gentle simmer and maintain this heat while you prepare the garlic.
- Prepare Garlic: Peel the garlic cloves from the large head and slice them in half lengthwise. Remove the small embryonic shoots inside each half using a sharp knife or toothpick to eliminate bitterness.
- Boil Garlic: Bring a small saucepan of water to a boil and add the garlic cloves. Boil for 3-4 minutes until softened, then drain the cloves thoroughly.
- Mash Garlic: Use the back of a fork to mash the softened garlic cloves finely, ensuring a smooth texture. Add the mashed garlic to the simmering stock and let it gently simmer together for another 10 minutes.
- Make Mayonnaise: In a small jar suitable for an immersion blender, combine the egg yolk, Dijon mustard, pinch of salt, and oil. Place the immersion blender at the bottom and blend, slowly lifting to emulsify the mixture. If the mayonnaise doesn’t thicken immediately, add the reserved egg white and blend again until creamy.
- Optional Strain: For a velvety smooth soup, strain the garlic and sage-infused stock through a fine sieve back into the pot. This step is optional, depending on your texture preference.
- Temper Mayonnaise: Ladle a small amount of hot soup into the mayonnaise jar and stir to temper it, preventing curdling. Then immediately whisk the tempered mayonnaise into the soup pot thoroughly.
- Reheat Soup: Gently warm the soup over low heat until hot but do not allow it to boil, to avoid curdling your emulsified ingredients.
- Serve: Ladle the soup into bowls and garnish with crusty croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired. Enjoy warm.
Notes
- Removing the embryonic shoot inside garlic halves is crucial to avoid bitterness especially in large quantities.
- Temper the mayonnaise with some hot soup before mixing fully to prevent curdling.
- The soup can be strained for a smooth texture or left unstrained for a more rustic feel.
- Do not boil the soup after adding the mayonnaise-based mixture to maintain its creaminess.
- Using fresh sage adds a gentle earthy note that complements the garlic beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French garlic soup, creamy garlic soup, homemade mayonnaise soup, sage soup, smooth garlic soup, comforting soup recipe
