Traditional Country French Style Roasted Garlic Soup Recipe
This Traditional Country French Style Garlic Soup features slow-roasted garlic blended into a savory chicken stock enriched with dried sage and a creamy Dijon-egg yolk emulsion. The roasting enhances the garlic’s natural sweetness, creating a rich, comforting soup perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: French
Ingredients
Scale
Garlic Preparation
- 1 large garlic bulb (peeled and sliced)
Soup Base
- 1 tbsp dried sage (preferably Spice Islands)
- Pinch of salt
- 64 oz chicken stock
Emulsion
- 2/3 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 egg yolk (room temperature)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Spread the sliced garlic evenly on a baking tray and drizzle lightly with olive oil. Roast the garlic for 30-40 minutes until it becomes soft and golden, which enhances its sweetness and flavor complexity.
- Prepare the Soup Base: While the garlic roasts, pour chicken stock into a large pot and bring it to a gentle boil over medium-high heat. Once boiling, add dried sage and a pinch of salt, then reduce the heat to a simmer to allow flavors to meld.
- Mash the Roasted Garlic: Remove the roasted garlic from the oven and mash it into a smooth paste using a fork while still warm. This paste will add a rich roasted garlic flavor to the soup.
- Make the Emulsion: In a small bowl, whisk the egg yolk with Dijon mustard until smooth. Slowly drizzle in the remaining olive oil while whisking continuously, creating a creamy and stable emulsion that will enrich the soup’s texture.
- Combine and Serve: Stir the mashed roasted garlic and the emulsified egg mixture into the hot chicken stock simmering in the pot. Whisk well to fully blend all ingredients. Serve the soup hot, optionally accompanied by roasted slices of baguette for a classic French touch.
Notes
- Ensure the egg yolk is at room temperature to facilitate proper emulsification with the olive oil and mustard.
- Use extra virgin olive oil for the emulsion to enhance flavor.
- Roasting the garlic slowly is key to developing its sweetness and depth of flavor without bitterness.
- Serve immediately after mixing the emulsion to prevent curdling, as the soup is hot but should not be boiled after adding the egg yolk mixture.
- Optional: Garnish with fresh herbs like parsley for added color and freshness.
Keywords: Garlic soup, French soup, roasted garlic, chicken stock soup, Dijon mustard soup, traditional French recipe
