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