Description
Country French Garlic Soup is a comforting and aromatic soup that combines slow-simmered garlic, tender onions, and fragrant herbs in a rich broth, finished with a creamy Parmesan and egg yolk mixture for thickness. Served with crusty bread and optional fresh parsley, this classic French soup is perfect for warming up on a chilly day.
Ingredients
Scale
Main 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
- Sauté Onion and Garlic: Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add peeled garlic cloves and cook for an additional 2 to 3 minutes, stirring frequently to prevent burning.
- Simmer Broth with Herbs: Pour in the chicken or vegetable broth. Add the fresh thyme sprigs and bay leaves to the pot. Increase the heat to bring the mixture to a boil, then reduce heat and simmer gently for 30 minutes to allow flavors to meld.
- Remove Herbs and Season: After simmering, remove the thyme sprigs and bay leaves from the soup. Season with salt and freshly ground black pepper to taste, adjusting according to your preference.
- Prepare Egg and Cheese Mixture: In a small bowl, whisk together the egg yolks and grated Parmesan cheese until combined and smooth.
- Temper Egg Mixture: Ladle a small amount of the hot soup into the egg yolk and cheese mixture while whisking vigorously to gradually raise its temperature. This step prevents the eggs from curdling when added to the soup.
- Incorporate Egg Mixture: Slowly whisk the tempered egg mixture back into the pot of soup. Return the pot to low heat.
- Thicken Soup: Simmer the soup for an additional 5 minutes over low heat, stirring continuously. The soup will thicken and develop a creamy texture without boiling, which avoids scrambling the eggs.
- Serve: Ladle the hot soup into bowls, serve with slices of crusty bread on the side, and garnish with fresh parsley if desired for added color and aroma.
Notes
- Make sure to peel the garlic cloves well to avoid any bitter bits.
- Tempering the egg yolks is essential to prevent them from curdling in the hot soup.
- Use good quality chicken or vegetable broth for a richer flavor.
- Parmesan adds a savory umami boost; you can substitute with Pecorino Romano if preferred.
- Serve immediately after finishing as the soup thickens further upon standing.
- For a vegetarian version, use vegetable broth and ensure the Parmesan is vegetarian-friendly.
