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Traditional Country French-Style Garlic Soup

A bowl of traditional country French-style garlic soup garnished with fresh parsley and a slice of toasted baguette
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A rustic and comforting traditional French garlic soup made with slow-simmered garlic, rich savory broth, and silky egg yolks. Simple, naturally gluten-free, and ready in about 40 minutes.

Ingredients

Scale
  • 1 head of garlic (about 10–12 cloves), peeled and thinly sliced
  • 4 cups chicken or vegetable broth
  • 2 tablespoons olive oil, plus extra for finishing
  • 2 large egg yolks, at room temperature
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 4–6 slices day-old French bread or baguette (optional)
  • Grated Gruyere or Parmesan cheese (optional)

Instructions

  1. Peel and thinly slice all the garlic cloves evenly for uniform cooking.
  2. Heat olive oil in a large saucepan or Dutch oven over medium-low heat. Add sliced garlic and cook gently for 5 to 7 minutes, stirring often, until softened and fragrant but not browned.
  3. Pour in the broth and bring to a gentle simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes until the garlic flavor melds into the broth and garlic is very tender.
  4. In a medium bowl, whisk the egg yolks until smooth and slightly pale. Room temperature yolks temper more evenly.
  5. Slowly ladle about one cup of hot broth from the pot into the egg yolks, whisking constantly to temper them and prevent scrambling.
  6. Slowly pour the entire tempered egg yolk mixture back into the pot, whisking continuously as you pour.
  7. Return the pot to low heat and stir gently for 2 to 3 minutes until the soup thickens slightly and looks silky. Do not boil.
  8. Season generously with salt and freshly ground black pepper. Taste and adjust.
  9. Ladle into bowls. Add bread and cheese if using. Finish with a drizzle of olive oil and fresh chopped parsley. Serve immediately.

Notes

  • Use fresh, firm garlic cloves for the best flavor. Avoid sprouted cloves as they can add bitterness.
  • Tempering the egg yolks slowly is the most important step. Never rush it or skip it.
  • For a richer soup, use half chicken broth and half beef broth.
  • For a smoother texture, partially blend with an immersion blender before adding the egg yolks.
  • Freezing is not recommended as the egg yolks change texture upon thawing. Best enjoyed fresh or within 3 days from the fridge.

Nutrition

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