This comforting Country French Garlic Soup is a creamy and rustic dish originating from the French countryside.
With caramelized garlic and onions, Parmesan, and egg yolks, this soup is rich in flavor and packed with immune-boosting ingredients.
It’s perfect for chilly evenings or when you need a nourishing meal to warm you from the inside out.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bay leaf
- 2 heads garlic, peeled (cloves left whole)
- 6 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 4 large egg yolks
- 1/2 cup grated Parmesan cheese
- 1/2 cup day-old crusty bread, cut into cubes (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: In a large pot, heat the olive oil over medium heat.
Add the whole garlic cloves and cook for about 5-7 minutes, stirring occasionally until the garlic is softened and golden (but not browned).
Add the chopped onion and cook for an additional 5 minutes, until it is soft and translucent.
Step 2: Pour in the broth and add the bay leaf, dried thyme, salt, and pepper. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the garlic to soften and flavors to meld.
Step 3: After simmering, remove and discard the bay leaf.
Use an immersion blender to carefully puree the soup until smooth, or transfer it in batches to a blender and blend until smooth. Return the soup to the pot if using a blender.
Step 4: In a small bowl, whisk together the egg yolks and grated Parmesan cheese.
To temper the egg mixture, slowly ladle a small amount of hot soup into the egg mixture while whisking constantly. Gradually whisk the tempered mixture back into the pot, stirring constantly.
Step 5: Let the soup warm through on low heat for a few minutes to thicken (do not let it boil).
Ladle the soup into bowls, top with cubed crusty bread, and garnish with fresh parsley.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the soup up to the step of adding the egg yolks and Parmesan. Store it in the refrigerator for up to 3 days and reheat gently before adding the tempered egg mixture.
2. Can I freeze Country French Garlic Soup?
This soup can be frozen, but omit the egg yolks and Parmesan if you plan to freeze it. Add those ingredients fresh when reheating for the best texture and flavor.
3. How can I make the soup thicker?
For a thicker consistency, add a peeled and diced potato before simmering or a few tablespoons of heavy cream after blending.
4. Is there a substitute for Parmesan cheese?
Yes, Pecorino Romano or a non-dairy cheese works well as a substitute.
5. Can I use roasted garlic instead of raw?
Yes, roasted garlic adds a sweeter, mellower flavor. Simply roast the garlic in advance and add it with the broth.
Country French Garlic Soup
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 1 bay leaf
- 2 head garlic peeled (cloves left whole)
- 6 cup low-sodium chicken or vegetable broth
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 4 large egg yolks
- 1/2 cup grated Parmesan cheese
- 1/2 cup day-old crusty bread cut into cubes (for serving)
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the whole garlic cloves and cook for about 5-7 minutes, stirring occasionally until the garlic is softened and golden (but not browned). Add the chopped onion and cook for an additional 5 minutes, until it is soft and translucent.
- Pour in the broth and add the bay leaf, dried thyme, salt, and pepper. Stir to combine and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the garlic to soften and flavors to meld.
- After simmering, remove and discard the bay leaf. Use an immersion blender to carefully puree the soup until smooth, or transfer it in batches to a blender and blend until smooth. Return the soup to the pot if using a blender.
- In a small bowl, whisk together the egg yolks and grated Parmesan cheese. To temper the egg mixture, slowly ladle a small amount of hot soup into the egg mixture while whisking constantly. Gradually whisk the tempered mixture back into the pot, stirring constantly.
- Let the soup warm through on low heat for a few minutes to thicken (do not let it boil). Ladle the soup into bowls, top with cubed crusty bread, and garnish with fresh parsley.
