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
- 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.