Description
There’s something undeniably comforting about a bowl of warm, aromatic soup, especially when it’s infused with the rich, mellow flavor of garlic. Country French Garlic Soup, or “Soupe à l’Ail,” is a timeless dish rooted in the rustic traditions of the French countryside. This simple yet deeply flavorful soup has been a staple in French kitchens for generations, often enjoyed as a soothing remedy for colds or as a humble yet satisfying meal on a chilly evening.
Garlic has long been revered in French cooking, not only for its robust taste but also for its medicinal properties. This soup transforms garlic from its usual pungent state into a sweet, buttery, and deeply aromatic ingredient, thanks to slow cooking. Combined with fresh herbs, a velvety broth, and a touch of creamy richness, this dish is pure comfort in a bowl.
Whether you’re looking for a light yet flavorful meal or a nourishing soup to warm you up, this recipe is sure to become a favorite in your kitchen.
Ingredients
- 2 heads of garlic, cloves peeled
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cups vegetable broth
- 1 cup water
- 2 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup milk or dairy-free alternative
- 2 egg yolks
- 2 slices rustic bread, toasted
- ½ cup grated cheese (such as Gruyère or Parmesan, optional)
Instructions
Peel the garlic cloves and set them aside. If you want to mellow the garlic’s intensity even further, you can blanch the cloves by briefly boiling them for about 30 seconds and then draining them. This step is optional but helps to bring out the garlic’s natural sweetness.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic cloves and sauté for another 2-3 minutes until they become fragrant but not browned. The goal is to gently coax out their sweetness without letting them burn.
Pour in the vegetable broth and water, then add the thyme sprigs, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes. During this time, the garlic softens and infuses the broth with its rich flavor.
Once the garlic is completely soft, remove the bay leaf and thyme sprigs. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches. Be sure to let it cool slightly before blending to avoid splattering.
In a separate small bowl, whisk together the milk and egg yolks. Slowly pour a ladleful of the hot soup into the egg mixture, whisking constantly to temper the eggs and prevent curdling. Then, slowly stir this mixture back into the soup. Keep the heat on low and stir continuously for about 2-3 minutes until the soup thickens slightly. Do not let it boil, as this can cause the eggs to scramble.
Ladle the soup into bowls and top each serving with a slice of toasted rustic bread. If you like, sprinkle some grated cheese on top and let it melt into the warm soup for extra richness.
Notes
- This soup is traditionally made with simple ingredients, but you can add other herbs like rosemary or parsley for more depth.
- For a thicker texture, you can blend in a small boiled potato or a slice of soaked bread before pureeing.
- If you want to make it ahead, the flavors develop even more when left overnight in the fridge.