French Garlic Soup (Soupe à l’Ail – Creamy, Garlicky, and Comforting!)

This French Garlic Soup, also known as Soupe à l’Ail, is a surprisingly delicate and flavorful soup that showcases the mellow, sweet flavor of cooked garlic. It’s a creamy, comforting, and incredibly satisfying soup that’s perfect for a chilly evening or any time you’re craving a taste of classic French cuisine. I love how this recipe uses simple ingredients but creates a truly elegant and flavorful soup. Don’t be intimidated by the amount of garlic – it mellows beautifully during cooking!

Why You’ll Love This French Garlic Soup

• Rich and Creamy: The soup is enriched with a homemade garlic mayonnaise, creating a velvety smooth and creamy texture.
• Mellow Garlic Flavor: Boiling the garlic cloves before mashing them removes their harshness, leaving behind a mellow, sweet garlic flavor.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Comfort Food Classic: A warming and comforting soup that’s perfect for a chilly day.
• Elegant and Flavorful: This soup is both elegant and surprisingly flavorful, despite its simple ingredients.

Ingredients for French Garlic Soup

Here’s what you’ll need to make this classic French soup. The full list with measurements is in the recipe card below.

Main Ingredients

• Chicken stock (Liquid)
• Fresh sage (Herb)
• Garlic cloves (Aromatic)
• Large egg, separated (Binder)
• Dijon mustard (Condiment)
• Olive oil (or other vegetable oil) (Oil)

Seasoning

• Salt (Seasoning)
• Salt

For Serving (Optional)

• Crusty croutons (Garnish)
• Extra virgin olive oil (for drizzling) (Oil)
• Smoked paprika (for sprinkling) (Spice)
• Fresh parsley (for garnish) (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this French Garlic Soup as is, but here are a few ideas for variations:

• Add Potatoes: Add some peeled and diced potatoes to the soup for a heartier texture.
• Different Herbs: Use thyme, rosemary, or a blend of herbs instead of sage.
• Make it Spicy: Add a pinch of red pepper flakes to the soup.
• Add Cheese: Stir in some grated Parmesan cheese or Gruyere cheese before serving.
• Vegetarian Version: Use vegetable broth instead of chicken stock.

How to Make French Garlic Soup

Let me show you how to make this creamy and flavorful French Garlic Soup:

Heat Stock and Sage

1. I heat the chicken stock and sage in a large Dutch oven or stockpot.
2. I bring it to a simmer and then simmer very gently while I prep my garlic.

Prepare Garlic

1. I remove the skins from the garlic cloves and slice them in half lengthwise.
2. I remove the little embryonic shoot. These can be bitter, especially when you are using lots of garlic in a recipe, so it’s best to remove them. ¹ I use the tip of a sharp knife or a toothpick to pry them out and discard them.   1. apartamentywschodzachod.pl apartamentywschodzachod.pl

Boil and Mash Garlic

1. I bring a small saucepan of water to a boil and add the garlic cloves.
2. I boil for 3-4 minutes.
3. I drain the cloves.
4. I use the back of a fork to mash the softened garlic. I take a few minutes to get it all finely mashed.

Add Garlic to Stock and Simmer

1. I add the mashed garlic to the stock and continue to gently simmer for 10 minutes.

Make the Mayonnaise

1. While the soup is simmering, I make the mayonnaise. I put the egg yolk, mustard, salt, and oil in a small jar, just wide enough to fit my immersion blender. Note: reserve the egg white, you may need it later.
2. I place the blender head at the bottom of the jar and blend, gently lifting the blender slightly to get all of the contents emulsified. Note: if your mayonnaise does not instantly become thick and creamy, add the egg white and blend again.

Strain Soup (Optional)

1. I like to strain my soup at this point, because I want a velvety smooth texture, but this is optional. If I do strain, I put the strained soup back in the pot.

Temper Mayonnaise and Combine

1. I take a ladleful of the hot soup and stir it into my mayonnaise to temper it.
2. Then, I immediately stir the mayonnaise into the soup pot, whisking as I add it.

Heat Through and Serve

1. I bring the soup back on the stove and bring it up to temperature, but I do not let it boil, or I risk curdling it.
2. I serve

Tips and Tricks for the BEST Garlic Soup

Here are my secrets for making this soup truly exceptional:

• Blanch the Garlic: Blanching the garlic cloves before mashing them removes their harshness and creates a mellow, sweet garlic flavor.
• Homemade Mayonnaise: Making your own mayonnaise is key to the creamy texture and rich flavor of this soup.
• Don’t Boil After Adding Mayonnaise: Once you add the mayonnaise, do not let the soup boil, or it may curdle.
• Strain for Smoothness (Optional): Straining the soup creates a velvety smooth texture, but it’s optional.

How to Serve

This French Garlic Soup is delicious served with:

• Crusty Croutons: Homemade or store-bought croutons add a nice crunch.
• Extra Olive Oil: Drizzle a little extra virgin olive oil over the top.
• Smoked Paprika: Sprinkle with smoked paprika for a smoky flavor.
• Fresh Parsley: Garnish with fresh parsley for a pop of color and freshness.

Make Ahead and Storage

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, being careful not to boil.

FAQs about French Garlic Soup

• Can I use pre-minced garlic?
  • Fresh garlic is best for this recipe, as it has a more mellow flavor after being blanched.
• Can I make this without the mayonnaise?
  • The mayonnaise is essential for the creamy texture and rich flavor of this soup.
• Can I freeze this soup?
  • I do not recommend that

Enjoy this creamy, comforting, and surprisingly delicate French Garlic Soup! It’s a classic dish that’s sure to impress.

French Garlic Soup

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6-8 1x
• Category: Soup
• Cuisine: Frensh

Print Recipe

Pin Recipe

---

Description

This classic French Garlic Soup (Soupe à l’Aïl) is surprisingly delicate and flavorful, despite its simple ingredients. A large amount of garlic is mellowed by blanching and then simmered in chicken stock with sage. A homemade aioli (garlic mayonnaise) is then tempered and whisked into the soup, creating a rich and creamy texture without being overly heavy.

---

Ingredients

Scale 1x2x3x

• 64 ounces (8 cups) chicken stock (low-sodium recommended)
• Small bunch fresh sage (about 5-6 sprigs)
• 1 large head garlic (about 10–12 cloves), peeled and halved
• 1 large egg, separated (yolk for aioli, white reserved)
• 1 teaspoon Dijon mustard
• Pinch of salt
• 2/3 cup olive oil (or other vegetable oil)

For Serving (Optional):

• Crusty croutons
• Extra virgin olive oil, for drizzling
• Smoked paprika, for sprinkling
• Fresh parsley, chopped

---

Instructions

• Simmer Stock and Sage: In a large Dutch oven or stockpot, combine the chicken stock and fresh sage sprigs. Bring to a simmer over medium heat, then reduce heat to low and keep warm while you prepare the garlic.
• Prepare Garlic: Peel the garlic cloves and slice each clove in half lengthwise. Remove and discard the small green germ (embryonic shoot) from the center of each clove half. This germ can be bitter, especially when using a large quantity of garlic.
• Blanch Garlic: Bring a small saucepan of water to a boil. Add the prepared garlic cloves to the boiling water and cook for 3-4 minutes. This blanching process helps to mellow the garlic’s flavor. Drain the garlic cloves well.
• Mash Garlic: Transfer the blanched garlic cloves to a cutting board or small bowl. Use the back of a fork to mash the garlic into a fine paste. Take your time to ensure it’s thoroughly mashed.
• Add Garlic to Stock: Add the mashed garlic paste to the simmering chicken stock. Continue to simmer gently for 10 minutes, allowing the flavors to infuse.
• Make Aioli (Garlic Mayonnaise): While the stock simmers, prepare the aioli. In a small, narrow jar (just wide enough to fit the head of an immersion blender), combine the egg yolk, Dijon mustard, salt, and olive oil (or other vegetable oil). Reserve the egg white in a separate small bowl; you may need it later.
• Emulsify Aioli: Place the head of the immersion blender at the very bottom of the jar, touching the bottom. Start blending on high speed. Very slowly lift the blender head slightly as the mixture emulsifies, incorporating the oil and creating a thick, creamy mayonnaise.
• Troubleshoot Aioli (If Needed): If the aioli doesn’t thicken immediately and remains liquid, add the reserved egg white and blend again. This should help it emulsify.
• Strain Soup (Optional): For a velvety smooth texture, strain the soup through a fine-mesh sieve into a clean pot or bowl. Discard the sage sprigs. Return the strained soup to the pot. This step is optional; you can leave the soup unstrained for a more rustic texture.
• Temper Aioli: This step is crucial. Ladle a small amount (about 1/4 cup) of the hot soup into the aioli. Whisk vigorously to combine. This warms the aioli gently and prevents it from curdling when added to the hot soup.
• Incorporate Aioli: Slowly pour the tempered aioli into the soup pot, whisking constantly as you add it. This ensures the aioli is fully incorporated and creates a creamy emulsion.
• Heat Through: Return the soup to the stovetop over low heat. Gently warm the soup through, but do not let it boil. Boiling the soup after adding the aioli can cause it to curdle.
• Serve: Ladle the soup into bowls. Serve hot, garnished with crusty croutons, a drizzle of extra virgin olive oil, a sprinkle of smoked paprika, and chopped fresh parsley, if desired.

---

Notes

• Chicken Stock: Use a good-quality, low-sodium chicken stock for the best flavor.
• Garlic: Removing the germ from the garlic cloves helps to create a milder, sweeter garlic flavor. Blanching the garlic also mellows its intensity.
• Aioli: The aioli is essentially a homemade garlic mayonnaise. It’s crucial to emulsify it properly for a creamy texture. Using an immersion blender is the easiest and most reliable method.
• Tempering: Tempering the aioli (warming it gently with a small amount of hot soup) is essential to prevent it from curdling when added to the hot soup.
• Do Not Boil: Do not allow the soup to boil after adding the aioli, as this can cause the emulsion to break and the soup to curdle.
• Serving Suggestions: Crusty bread or croutons are a must for soaking up the delicious broth. A drizzle of high-quality olive oil and a sprinkle of smoked paprika add extra flavor and visual appeal.