Description
A rich and creamy French garlic soup, 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
- 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. 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 necessary, add the reserved egg white to thicken the mayonnaise.
- Strain the soup for a velvety texture, if desired, and return to the pot.
- Temper the mayonnaise with a ladle-ful of hot soup, then stir it back into the pot while whisking.
- Heat the soup gently, but do not let it boil.
- Serve with crusty croutons, olive oil, smoked paprika, and fresh parsley.
Notes
- This soup is best enjoyed fresh.
- Adjust garlic to taste based on preference.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg