There’s something magical about the first snow of winter. The house quiets, the light softens, and suddenly, the thought of simmering a French Garlic Soup feels like the coziest idea in the world. It’s a simple country recipe from Southern France—warm, healing, and just right for a quiet Christmas dinner night.
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What Makes French Garlic Soup Special
Unlike thick, creamy soups, this Lautrec-style French Garlic Soup feels light and elegant. The garlic softens until sweet and mellow, the herbs perfume the broth, and the mayonnaise—made with egg and olive oil—turns everything silky and rich without any dairy. It’s comfort in the most unpretentious way. You can sip it as a first course or make it a whole meal with crusty bread.
Ingredients Overview
Core Ingredients
- Chicken stock: The heart of this soup. Use homemade if you can; it adds depth and warmth.
- Fresh garlic: The star ingredient. Choose heavy, fresh bulbs for the best flavor.
- Fresh herbs: Sage, thyme, or tarragon infuse a subtle herbal aroma that makes the broth sing.
Mayonnaise Thickener
- Olive oil: Creates a soft, velvety base.
- Egg yolk: Helps emulsify the mixture.
- Dijon mustard: Adds gentle tang.
- Salt: Brings the balance together.
Step 1: Preparing the Garlic
Start by peeling and halving each garlic clove. Remove the green shoots inside—they can taste sharp or bitter.
Then, boil the cloves in water for about four minutes. This quick step softens their edge. Drain them, mash them until smooth, and set aside. You’ll notice the aroma mellow into something warm and buttery.
Step 2: Making the Garlic Broth
In a Dutch oven, bring the chicken stock to a soft simmer. Add your herbs and let them infuse for a few minutes.
Next, stir in the mashed garlic and simmer for about ten minutes. The broth should smell inviting—like a countryside kitchen in winter.
If you prefer a smooth finish, strain the broth before moving on. Otherwise, leave it rustic and hearty.
Step 3: Creating the Mayonnaise
In a tall jar, combine egg yolk, mustard, salt, and olive oil. Use an immersion blender and blend until thick and creamy.
If it feels too dense, add the reserved egg white and blend again. The goal is a glossy, spoon-coating texture that feels light but rich.
Step 4: Finishing the Soup
Now comes the magic. Take a ladle of hot broth and whisk it slowly into the mayonnaise. This “tempers” it so it won’t curdle.
Then, pour this tempered mixture back into the pot while whisking gently. Warm it slowly over low heat—never let it boil.
In moments, you’ll see the soup transform into something golden and silky, the scent of garlic and herbs wrapping around you.
Serving Suggestions
Ladle the soup into warm bowls. Drizzle with olive oil and top with fresh parsley or a sprinkle of smoked paprika.
Croutons or slices of crusty bread make it a full meal. If you want more ideas, try pairing it with what pairs well with sourdough bread or easy dinner roll recipe without yeast.
Optional Variations
This soup welcomes creativity. You can:
- Add a poached egg and toasted baguette for a rustic version.
- Stir in shredded chicken for protein.
- Include vegetables like leeks or carrots.
- Mix in greens like kale or spinach for color.
- Try roasted garlic for deeper flavor.
- Sprinkle Parmesan or Gruyère for richness.
- Add saffron threads for luxury.
- Finish with a squeeze of lemon for brightness.
For a lighter summer idea, you might also enjoy my fruity summer cold pineapple soup.
French Garlic Soup (Velouté) Recipe Card
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Rustic French Garlic Soup with Toasted Baguette | Delicious
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Country French Garlic Soup velouté from Southern France. Light, brothy, and silky. Mayo thickens without cream. Mellow garlic and sage make a cozy, nourishing bowl for Christmas dinner.
Ingredients
64 oz chicken stock
Small bunch fresh sage or thyme or tarragon
1 large head garlic, cloves peeled and halved, shoots removed
2/3 cup olive oil
1 large egg, separated
1 tsp Dijon mustard
Pinch of salt
Optional toppings: crusty croutons, olive oil, smoked paprika, fresh parsley
Instructions
1. Prep garlic: peel, halve, and remove any green shoots.
2. Boil cloves 3 to 4 minutes, drain, then mash until smooth.
3. Simmer chicken stock with sage 5 minutes.
4. Stir in mashed garlic and simmer 10 minutes. Optional: strain for smooth texture.
5. Make mayo: in a tall jar add yolk, mustard, pinch of salt, and oil. Blend with immersion blender until thick. If needed, add egg white and blend again.
6. Temper mayo: whisk in 1 ladle of hot broth until smooth.
7. Finish soup: slowly whisk tempered mayo into the pot. Heat gently on low. Do not boil.
8. Taste and adjust salt. Serve hot with toppings.
Notes
Texture is light and broth-forward, not thick or creamy.
Vegetarian swap: use vegetable broth.
Deeper flavor option: roast the garlic until soft and sweet.
Great add-ins: poached egg, shredded chicken, leeks, carrots, leafy greens, beans, saffron, lemon.
Keep heat low after adding mayo to prevent curdling.
Equipment: Dutch oven or stock pot, immersion blender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Christmas Dinner Ideas
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 255
- Sugar: 4
- Sodium: 341
- Fat: 21
- Saturated Fat: 3
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0.1
- Protein: 7
- Cholesterol: 30
More Such Recipes
If you like cozy soups, try my Italian penicillin soup or creamy tomato ground beef orzo. For a light side, see what goes well with salmon patties.
FAQs
Can I make this garlic soup vegetarian?
Yes. Simply substitute vegetable broth for chicken stock.
Why use mayonnaise instead of cream?
The mayo—made of egg and olive oil—creates a light emulsion that gives silky texture without dairy.
Can I roast the garlic instead of boiling it?
Absolutely. Roasted garlic adds a sweet, caramel flavor that deepens the soup beautifully.
Final Thoughts
This French Garlic Soup captures the heart of rustic French cooking: simple, soulful, and quietly elegant. It doesn’t need fancy tricks—just patience and good ingredients.
On a chilly evening, it’s like warmth in a bowl. Try it once, and you might find yourself making it again every Christmas season.
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