Warm up with a bowl of Country French Garlic Soup, a classic dish with deep, rich flavors that celebrate the rustic charm of French cuisine. This soup is made with whole cloves of garlic simmered in broth, creating a hearty, nourishing meal perfect for chilly days. It’s surprisingly easy to make yet delivers a comforting, savory taste that elevates humble ingredients into a flavorful masterpiece.
Ingredients:
2 whole heads of garlic, peeled
1 tablespoon olive oil
1 onion, chopped
2 tablespoons butter
6 cups chicken or vegetable broth
2 sprigs fresh thyme
2 bay leaves
Salt and pepper, to taste
4 egg yolks
1/2 cup grated Parmesan cheese
Crusty bread, for serving
Fresh parsley (optional for garnish)
Instructions:
Prepare the Base:
In a large pot, heat the olive oil and butter over medium heat.
Add the chopped onion and sauté for about 5 minutes until softened.
Infuse with Garlic:
Add the peeled garlic cloves to the pot and cook for 2-3 minutes, stirring to prevent burning.
Simmer the Soup:
Pour in the broth (chicken or vegetable) and add the thyme and bay leaves.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 30 minutes, allowing the garlic to soften and release its flavor.
Finish the Soup:
Remove the thyme sprigs and bay leaves.
Season the soup with salt and pepper to taste.
Thicken with Egg Yolks and Cheese:
In a small bowl, whisk together the egg yolks and grated Parmesan.
Gradually whisk in a ladle of hot soup into the egg mixture to temper it, preventing the eggs from scrambling.
Slowly whisk the tempered mixture back into the soup and simmer for another 5 minutes, stirring constantly until the soup thickens slightly.
Serve:
Ladle the soup into bowls and serve hot with crusty bread.
Garnish with fresh parsley, if desired.
Serving Tips:
Accompaniments: Serve Country French Garlic Soup with crusty bread or baguette slices to soak up the rich, garlicky broth. You can also offer garlic butter on the side for extra flavor.
Garnishes: Fresh parsley is an optional garnish that adds a burst of color and fresh flavor. For added texture, sprinkle toasted croutons or additional grated Parmesan cheese on top.
Pairings: This soup pairs well with a simple green salad dressed with vinaigrette, or with roasted vegetables for a complete meal. You can also serve it as a starter alongside grilled meats or roasted chicken for a heartier meal.
Serving Temperature: The soup is best served hot, as the warm broth enhances the rich flavors of the garlic and herbs.
Storage Tips:
Refrigerating: Store any leftover soup in an airtight container and refrigerate it for up to 3 days. The flavors will continue to meld, making it even more delicious after a day or two.
Freezing: You can freeze the soup before adding the egg yolk mixture. Allow it to cool completely, then transfer to a freezer-safe container. It will keep for up to 2 months. To serve, thaw in the fridge overnight and reheat gently, then whisk in the egg yolk and Parmesan mixture before serving.
Reheating: Reheat the soup on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much in the fridge, you can add a little broth or water to thin it out. Avoid boiling after adding the eggs to prevent curdling.
Avoid Microwaving: If reheating individual portions in the microwave, do so in short intervals, stirring in between to ensure even heating without overcooking the eggs.
Related Recipes:
- Country Fried Chicken with Creamy Gravy Recipe
- South African Milk Tart (Melktert)
- Country Apple Fritter Bread
FAQs:
Can I use pre-minced garlic instead of whole garlic cloves?
While pre-minced garlic can be used in a pinch, whole garlic cloves offer a richer and more mellow flavor after simmering. For the best results, it’s recommended to use fresh garlic cloves, as they will soften and release a sweeter, more nuanced taste as they cook.
Can I make this soup vegetarian or vegan?
Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth. To make it vegan, replace the butter with olive oil or a plant-based alternative, and skip the egg yolk and Parmesan cheese. You can thicken the soup with a splash of coconut milk or plant-based cream instead.
How do I prevent the egg yolks from curdling when adding them to the soup?
To avoid curdling, make sure to temper the egg yolks by slowly whisking a ladle of hot soup into the egg mixture before adding it back to the pot. This process gradually raises the temperature of the eggs, preventing them from scrambling when mixed with the hot soup.
Can I freeze leftovers after adding the egg yolks?
It’s best to freeze the soup before adding the egg yolks and Parmesan. The egg yolk mixture can separate and change texture when frozen. If you plan to freeze the soup, save this step for after the soup has been thawed and reheated. Then, whisk in the egg and Parmesan mixture just before serving.
Conclusion:
This Country French Garlic Soup is a simple yet elegant dish that showcases the robust flavors of garlic, thyme, and Parmesan. Whether you’re seeking comfort food on a cold day or looking for a new way to enjoy garlic, this rustic soup is sure to become a favorite. Enjoy it as a standalone dish or as a starter for a French-inspired meal!
📖 Recipe:
Print
Country French Garlic Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting Country French Garlic Soup made with whole garlic cloves, broth, and herbs. This rustic French soup delivers rich, hearty flavors perfect for chilly days. Serve it with crusty bread for a classic meal. Perfect for those seeking an easy garlic soup recipe.
Ingredients
2 whole heads of garlic, peeled
1 tablespoon olive oil
1 onion, chopped
2 tablespoons butter
6 cups chicken or vegetable broth
2 sprigs fresh thyme
2 bay leaves
Salt and pepper, to taste
4 egg yolks
1/2 cup grated Parmesan cheese
Crusty bread, for serving
Fresh parsley (optional for garnish)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Sauté the onion until softened, about 5 minutes.
- Add garlic cloves and cook for 2-3 minutes, stirring frequently.
- Pour in the broth, and add thyme and bay leaves. Bring to a boil, then simmer for 30 minutes.
- Remove thyme sprigs and bay leaves. Season with salt and pepper.
- In a small bowl, whisk together egg yolks and Parmesan cheese.
- Temper the egg mixture with a ladle of hot soup, then whisk the mixture back into the pot.
- Simmer for 5 more minutes, stirring continuously until the soup thickens.
- Serve hot with crusty bread and garnish with fresh parsley if desired.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
To avoid curdling, temper the egg yolks by slowly whisking hot soup into the egg mixture before adding it back into the pot.
This soup can be frozen before the egg yolks are added, but avoid freezing after the egg mixture is incorporated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 4 servings
- Calories: 200 kcal
