Name: Savory French Garlic Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 64 ounces chicken stock; 1 small bunch fresh sage; 1 large head garlic, peeled and halved; 2/3 cup olive oil or vegetable oil; 1 large egg, separated; 1 teaspoon Dijon mustard; Pinch of salt; Optional garnishes:; Croutons; Olive oil drizzle; Smoked paprika; Chopped fresh parsley

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This Savory French Garlic Soup is a comforting, rustic dish that brings the depth of garlic together with the silkiness of a homemade emulsion. It’s simple, hearty, and rich without being heavy. The combination of sage-scented chicken stock, mellowed garlic, and creamy mustard mayonnaise creates a surprisingly elegant flavor profile that I find perfect for cooler days or a soothing first course.

Why You’ll Love This Recipe

I love this soup because it transforms a few humble ingredients into something deeply flavorful and satisfying. The garlic is gently boiled and mashed, which takes away its harsh bite and brings out a smooth, sweet character. The egg-mustard emulsion gives it body and richness, while the sage adds subtle herbaceous notes. It’s one of those soups that feels healing, filling, and kind of luxurious—even though it’s super simple to make. Savory French Garlic Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

64 ounces chicken stock
Small bunch fresh sage
1 large head garlic
2/3 cup olive oil or other vegetable oil
1 large egg, separated
1 teaspoon Dijon mustard
Pinch of salt

Optional garnishes:

Croutons
Olive oil drizzle
Smoked paprika
Chopped fresh parsley

Directions

I start by heating the chicken stock with fresh sage in a large pot, bringing it to a gentle simmer to infuse the broth with flavor.
While that’s heating, I peel all the garlic cloves, slice them in half lengthwise, and remove the green shoots (they can be bitter).
I boil the garlic in plain water for 3 to 4 minutes to mellow it out, then drain and mash it with a fork until smooth.
I stir the mashed garlic into the simmering chicken stock and let it continue to cook for another 10 minutes so the flavors can deepen.
While the soup simmers, I prepare the emulsion. In a small jar or bowl, I blend the egg yolk, Dijon mustard, salt, and olive oil with an immersion blender until it forms a thick mayonnaise-like texture. If it’s too thick or needs smoothing, I add in the reserved egg white and blend again.
For a smoother soup, I strain the garlic-sage broth and return it to the pot.
I temper the emulsion by slowly whisking in a ladle of hot soup, then stir the entire mixture back into the pot.
I heat the soup gently—never boiling it—until everything is warmed through and well combined.
I serve it hot, often garnished with homemade croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley.

Servings and timing

This recipe makes about 4–6 servings. It takes around 15 minutes to prep and 20–25 minutes to cook, so it’s ready in about 40 minutes total.

Variations

I sometimes swap the chicken stock for vegetable stock when I want a vegetarian version. For a richer version, I stir in a little cream or a knob of butter at the end. Adding thinly sliced leeks or onions with the garlic also deepens the flavor. If I want more body, I blend a portion of the soup and return it to the pot. Savory French Garlic Soup

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat it gently on the stove over low heat, stirring frequently to maintain the emulsion. I avoid boiling it once the egg mixture is added to prevent curdling. I don’t recommend freezing this soup because the texture of the emulsion may not hold up well.

FAQs

Does this soup taste strongly of garlic?

No, the garlic is boiled and simmered, which softens its sharpness. It becomes mellow and slightly sweet, not overpowering.

Can I use dried sage instead of fresh?

Yes, I can use about 1/2 to 1 teaspoon of dried sage, but fresh gives a cleaner, more aromatic result.

What can I serve with this soup?

I usually serve it with crusty bread, a side salad, or a light sandwich. It’s also great on its own as a starter.

Is this soup safe with raw egg?

The egg yolk gets gently cooked when tempered with the hot soup, and the final mixture is heated but not boiled. If I’m concerned, I use pasteurized eggs for peace of mind.

Can I make the emulsion without an immersion blender?

Yes, I whisk everything vigorously by hand or use a small food processor. It just takes a bit more time to get it smooth.

Conclusion

This Savory French Garlic Soup is a beautiful example of how a few basic ingredients can create something rich, elegant, and full of depth. I find it perfect for cozy evenings or when I want a nourishing bowl that feels a little extra special. Whether I serve it as a starter or a light meal, it always hits the mark.