Description
Country French Garlic Soup is a comforting and flavorful dish featuring a smooth garlic broth enriched with fresh sage and a delicate olive oil and egg emulsion. This rustic recipe highlights the simple yet aromatic essence of French country cooking, perfect for a cozy meal.
Ingredients
Scale
Soup Ingredients
- 1 head of garlic, cloves separated and peeled
- 6 cups chicken stock (or vegetable broth for vegetarian option)
- 2 fresh sage leaves
- Salt, to taste
Emulsion Ingredients
- 1 large egg
- ¼ cup extra virgin olive oil
Instructions
- Prepare the Garlic: Slice the peeled garlic cloves in half lengthwise. If the cloves are large, slice them into thirds or quarters for even cooking and flavor release.
- Make the Broth: In a medium saucepan, combine the sliced garlic, chicken stock, and sage leaves. Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
- Simmer the Soup: Let the broth simmer gently for about 15 minutes, or until the garlic pieces are tender and fragrant. Remove and discard the sage leaves once done.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and blend until silky, then return to the saucepan. Keep the soup warm over low heat.
- Prepare the Emulsion: In a small bowl, whisk together the egg and olive oil vigorously until fully emulsified, creating a smooth mixture.
- Thicken the Soup: Gradually whisk the egg and oil emulsion into the warm soup. Stir continuously over low heat until the soup thickens slightly. Avoid boiling to prevent the egg from curdling.
- Season and Serve: Season the soup with salt to taste. Ladle into bowls and serve immediately. Optionally, garnish with homemade croutons or a sprinkle of fresh herbs for added texture and flavor.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Do not boil the soup after adding the egg emulsion to prevent curdling.
- Homemade croutons or fresh herbs like parsley or thyme make excellent toppings.
- Use fresh sage for the best aromatic flavor.
- The soup can be gently reheated but avoid high heat to protect the emulsion.
