Homemade French garlic soup is one of my favorite cozy night remedies—warm, nourishing, and full of rustic charm. With a base of gently simmered garlic, herbs, and broth, this traditional soup from southern France is simple but packed with bold flavor. It’s the kind of dish I love to serve when I want something light yet comforting, especially with a slice of crusty bread on the side.
Why You’ll Love This Recipe
I love how this soup turns humble ingredients into something deeply flavorful and satisfying. The garlic mellows as it simmers, giving the broth a rich, sweet depth without overwhelming the palate. It’s soothing when I’m feeling under the weather or just want to wrap my hands around a warm bowl. It’s budget-friendly, easy to make, and naturally gluten-free if I skip the bread topping.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Garlic cloves (lots of them—peeled and sliced or crushed)
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Olive oil or butter
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Onion, finely chopped (optional for extra depth)
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Fresh thyme or dried thyme
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Bay leaf
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Chicken broth or vegetable broth
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Salt
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Black pepper
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Eggs (for traditional enrichment)
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Grated Parmesan or Gruyère cheese (optional)
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Stale bread or baguette slices (for serving, optional)
Directions
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I start by heating olive oil in a large pot over medium heat. I gently sauté the garlic (and onion, if using) until softened and golden—not browned—to bring out its sweetness.
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I add the thyme, bay leaf, and broth, bringing everything to a gentle simmer.
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I let the soup cook uncovered for about 25–30 minutes so the flavors develop and the garlic softens even more.
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I season with salt and pepper to taste.
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For a traditional twist, I whisk eggs in a bowl, then slowly drizzle them into the simmering soup while stirring to create delicate ribbons (like egg drop soup).
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If I want extra richness, I stir in a little grated cheese at the end or ladle the soup over toasted bread topped with melted cheese.
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I serve hot, garnished with more herbs or cheese if I’m in the mood.
Servings and timing
This recipe makes about 4 servings. It takes 10 minutes to prep and 30 minutes to cook, so I usually have it ready in about 40 minutes.
Variations
Sometimes I skip the eggs and keep it brothy and vegan. If I want a heartier version, I add cooked white beans or shredded chicken. I’ve also blended part of the soup for a smoother texture, but I usually leave it chunky for a more rustic feel.
Storage/reheating
I store leftovers in the fridge for up to 4 days. The flavor actually improves overnight. I reheat gently on the stovetop, stirring often. If I’ve added bread to the bowl, I store the bread separately so it doesn’t get soggy.
FAQs
Does this soup taste too garlicky?
Not at all. The garlic becomes sweet and mellow as it cooks—it’s comforting and flavorful without being sharp or overpowering.
Can I skip the eggs?
Yes, the eggs are traditional but totally optional. The soup is still delicious and hearty without them.
What’s the best bread to serve with it?
I love using a crusty baguette or sourdough, lightly toasted. Sometimes I top it with cheese and broil until melted for a French onion-style finish.
Is this soup good for colds?
Absolutely. It’s warm, hydrating, and garlic is known for its natural immune-boosting properties. I always feel better after a bowl.
Can I freeze this soup?
Yes, it freezes well without the egg. I let it cool completely, then store in freezer-safe containers for up to 2 months.
Conclusion
Homemade French garlic soup is a cozy, soulful dish that brings comfort with every spoonful. I love how simple ingredients come together to create something so rich and soothing. Whether I’m curled up on a cold evening or looking for a healing bowl of warmth, this soup is always a welcome choice.
PrintHomemade French Garlic Soup for Cozy Nights
Homemade French garlic soup is a cozy, rustic dish made with simmered garlic, herbs, and broth. Mellow and flavorful, this comforting soup is perfect for chilly nights and easy to make with pantry staples.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2–3 tbsp olive oil or butter
- 2 heads garlic (about 20–24 cloves), peeled and thinly sliced or crushed
- 1 small onion, finely chopped (optional)
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 bay leaf
- 5 cups chicken or vegetable broth
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 eggs, lightly beaten (optional)
- 1/4 cup grated Parmesan or Gruyère cheese (optional)
- Toasted baguette slices or stale bread (optional, for serving)
- Fresh parsley or extra cheese for garnish (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add garlic (and onion if using) and sauté gently until softened and golden but not browned, about 5–7 minutes.
- Stir in thyme and bay leaf, then pour in the broth. Bring to a gentle simmer.
- Simmer uncovered for 25–30 minutes, allowing flavors to develop and garlic to mellow.
- Season with salt and pepper to taste.
- Optional: Slowly drizzle the beaten eggs into the soup while stirring to create ribbons, similar to egg drop soup.
- If desired, stir in grated cheese or ladle soup over toasted bread topped with melted cheese.
- Serve hot, garnished with fresh parsley or additional cheese if desired.
Notes
- Skip the eggs and cheese for a lighter or vegan version.
- Add white beans or shredded chicken for extra protein and heartiness.
- Blend part of the soup for a creamier texture while keeping some chunks for rustic charm.
- For a French onion-style finish, top bread slices with cheese and broil before serving.
- Store bread separately if making ahead to avoid sogginess.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 160
- Sugar: 3g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
