Description

This Country French Garlic Soup (Soupe à l’Ail) is a rustic, comforting dish made with roasted garlic, fresh herbs, and a rich broth. Simple yet deeply flavorful, this traditional French soup is perfect for cold days or when you need a soothing, nourishing meal. Serve it with crusty bread and a drizzle of olive oil for an authentic touch!

Ingredients

Units Scale

2 heads of garlic, cloves peeled
2 tbsp olive oil
1 tbsp unsalted butter
1 small onion, finely chopped
6 cups chicken or vegetable broth
1 bay leaf
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
2 egg yolks (for richness, optional)
1/2 cup heavy cream (optional)
1/2 baguette, sliced and toasted
Grated Parmesan or Gruyère cheese (for serving, optional)

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Instructions

Roast the Garlic (Optional for Milder Flavor):
- Preheat your oven to 375°F (190°C).
- Toss the peeled garlic cloves with 1 tbsp olive oil and wrap them in foil.
- Roast for 20-25 minutes until soft and golden.
Sauté the Aromatics:
- In a large pot, heat 1 tbsp olive oil and the butter over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the garlic (roasted or raw) and sauté for another 2 minutes.
Simmer the Soup:
- Pour in the broth, add the bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and let it simmer for 20-25 minutes.
- Remove the bay leaf.
Blend for a Smooth Texture (Optional):
- For a creamy consistency, blend the soup using an immersion blender or a regular blender until smooth.
Finish with Egg Yolks & Cream (Optional):
- If using egg yolks, whisk them in a bowl with the heavy cream.
- Slowly add 1 cup of hot soup to the mixture, stirring constantly.
- Pour the mixture back into the pot, stirring gently over low heat (do not boil).
Serve & Enjoy:
- Ladle the soup into bowls and top with toasted baguette slices.
- Sprinkle with grated Parmesan or Gruyère cheese, if desired.
- Drizzle with olive oil and serve warm!

Notes

For a Vegan Version: Use vegetable broth and skip the butter, eggs, and cream.
For Extra Depth: Add a splash of white wine before simmering.

Serving Tip: This soup pairs beautifully with a simple green salad and a glass of white wine.