Country French Style Garlic Soup Recipe

I stumbled on a secret from my grandmother that turns a humble head of garlic into the star of a Country French Garlic Soup, revealing a surprising technique and one unexpected ingredient.

I never thought a bowl could change how I think of garlic. My Country French Garlic Soup, though some nights it leans toward Basque Garlic Soup, smells like the kind of thing your grandmother would hide under a towel because it was too simple to explain.

With heady garlic and torn stale country bread, it does funny things to the tongue, softening into silk while still keeping a little bite. I promise, it’s not just a soup it’s a small revelation, rustic yet a little wild.

I love that it surprises people, they always want to know what I put in it.

Ingredients

• Garlic, pungent and savory, high in antioxidants and may boost immune response
• Olive oil, heart healthy monounsaturated fats, adds silky richness and subtle fruitiness
• Butter gives comforting creaminess and mouthfeel, higher in saturated fat though
• Onion adds natural sweetness when cooked, also provides small amounts of fiber
• Country bread soaks up broth, gives carbs and comforting texture to the soup
• Egg yolks add silkiness and richness, they bring fat and a little protein
• Lemon juice brightens flavors, gives acidity and balances the soup overall
• Stock forms the savory base, supplies minerals and more umami than plain water
• Grated cheese brings nutty salty finish, adds fat protein and melty comfort

Ingredient Quantities

• 2 heads garlic, cloves peeled and lightly crushed (about 20 cloves)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion finely chopped
• 6 cups low sodium chicken stock or vegetable stock
• 4 to 6 slices stale country bread torn into chunks (about 6 ounces)
• 3 large egg yolks lightly beaten
• 1/2 cup heavy cream or whole milk optional
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 bay leaf
• Kosher salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish
• 1/2 cup grated Gruyere or Parmesan for serving optional

How to Make this

1. Peel and lightly crush the garlic cloves, chop the onion fine, tear the stale bread into chunks and have the egg yolks lightly beaten in a small bowl, set aside.

2. In a large pot heat the olive oil and butter over medium heat until the butter foams, add the onion and cook until soft and translucent, about 6 to 8 minutes, stir often so it dont brown.

3. Add the crushed garlic, thyme and bay leaf, cook gently 2 to 3 minutes more until the garlic smells fragrant but not browned, lower the heat if it starts to color.

4. Pour in the chicken or vegetable stock, add the bread chunks, bring to a simmer and cook 20 to 25 minutes so the garlic becomes very soft and the bread breaks down.

5. Remove the bay leaf. Use an immersion blender to puree the soup until smooth or leave a bit chunky if you like texture, or transfer to a blender in batches (careful hot liquids).

6. If you dont have a blender, press the bread and garlic through a sieve or mash well with a potato masher until mostly smooth.

7. Temper the egg yolks: ladle about a cup of hot soup into the yolks while whisking constantly, then slowly whisk the warmed yolk mixture back into the pot off the heat, this thickens the soup without scrambling the eggs.

8. Stir in the cream or milk if using, add the lemon juice, season with kosher salt and freshly ground black pepper to taste, gently warm through over low heat but do not boil or the eggs may curdle.

9. Serve topped with chopped parsley and grated Gruyere or Parmesan if you want, or place in ovenproof bowls, sprinkle cheese and pop under a hot broiler just until bubbly and golden for a rustic gratin finish.

Equipment Needed

1. Large heavy-bottomed pot (about 6 qt) for sautéing and simmering
2. Chef’s knife for peeling and chopping garlic and onion
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons
6. Small bowl and whisk for the egg yolks and tempering
7. Immersion blender or countertop blender (careful with hot liquids)
8. Fine-mesh sieve or potato masher if you dont want to use a blender
9. Ladle, ovenproof bowls or a baking sheet for broiling, and a cheese grater for the topping

FAQ

Country French Style Garlic Soup Recipe Substitutions and Variations

• Chicken stock: swap for equal parts vegetable stock, or mushroom broth for a deeper umami, or plain water with 1–2 tsp bouillon paste or a dissolved cube.
• Stale country bread: use day-old baguette, sourdough or ciabatta, or toasted gluten free bread or croutons if you need a GF option.
• Egg yolks (thickener): replace with 1 tbsp cornstarch mixed with 2 tbsp cold water, whisk into the hot soup to thicken, or just stir in 1/2 cup heavy cream or full-fat coconut milk for richness.
• Gruyere/Parmesan: swap for Pecorino Romano, Comté, aged cheddar, or use nutritional yeast for a vegan, cheesy flavor.

Pro Tips

1) Roast or mellow some of the garlic for deeper, sweeter flavor. You can roast a head or two whole in foil at 400F until very soft, then stir that in near the end. Dont brown the garlic in the pan though, it turns bitter fast.

2) Use the bread to control texture and thickness. Add less bread for a looser soup, more for a stew like body. For extra silkiness puree well then press through a fine mesh sieve, or strain once after blending to catch any stringy bits.

3) Temper the egg yolks slowly and keep the pot off direct heat while you add them back. Whisk constantly, add only a spoonful at first, then go a little faster. If youre nervous about curdling, warm the soup gently to about 160F and strain after adding the yolks.

4) Layer flavor while cooking and at the finish. Toss in a parmesan rind or a splash of dry white wine when you add the stock for more umami, and always add your lemon or vinegar at the end so the brightness stays fresh. Finish with freshly cracked pepper and a drizzle of good olive oil or a broil with grated cheese for a rustic crust.