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–+ servings
A herby garlic broth boiled with whole cloves, sage, thyme, and a bay leaf.

Garlic Soup Recipe

Judith Coates
Gently simmered garlic, fragrant herbs, and an egg-and-olive-oil finish make this French soup silky and comforting without cream. Serve with crisp French bread for a simple lunch or an inviting first course.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine French
Servings 6 people

Equipment

  • thick-bottomed saucepan

Ingredients

For The Broth

  • 15 garlic cloves initially unpeeled; blanch and peel before simmering.
  • 3 pt water
  • 1 teaspoon salt adjust to taste.
  • ½ teaspoon Black pepper adjust to taste.
  • 2 whole cloves the spice, separate from the 15 garlic cloves.
  • ¼ teaspoon sage dried
  • ¼ teaspoon thyme dried
  • 1 bay leaf
  • 3 parsley sprigs.
  • 3 tablespoon olive oil for the broth

For The Egg And Olive Oil Finish

  • 3 egg yolks large eggs
  • 2-3 tablespoon olive oil separate from the 3 tablespoons used in the broth.

Instructions
 

  • Blanch the unpeeled garlic cloves in boiling water for about 1 minute. Drain, cool under cold running water, and peel. Discard the blanching water.
  • Put the peeled garlic, water, salt, black pepper, whole cloves, sage, thyme, bay leaf, parsley, and the first 3 tablespoons of olive oil into a heavy-bottomed saucepan. Keep the egg yolks and the remaining 2–3 tablespoons of oil aside.
  • Bring to a boil, then reduce the heat and simmer gently for about 45 minutes, until the garlic is very soft.
  • Strain through a fine-mesh sieve into a heatproof vessel, pressing the soft garlic through with the back of a spoon. Discard the whole cloves, bay leaf, and tough herb pieces.
    or, remove the whole cloves, sage, thyme, bay leaf, parsley and blend the cooked garlic, water and seasoning. Strain if desired.
    Return the smooth broth to the pan.
  • While the broth simmers, whisk the egg yolks in a heatproof bowl until slightly thickened. Gradually whisk in the reserved 2–3 tablespoons of olive oil, beginning drop by drop.
  • Take the soup off the heat. Slowly whisk a ladleful of hot broth into the egg mixture, adding it a little at a time. Whisk in another ladleful to warm the mixture gradually.
  • Stir the warmed egg mixture back into the saucepan. Heat very gently, stirring constantly, until the soup reaches 165°F (74°C); do not let it boil. Remove from the heat promptly. The finish should be silky, not thick like cream soup.
  • Taste and adjust the seasoning. Serve promptly with toasted French bread and Parmesan, if using.

Notes

  • Remove whole cloves, bay leaf, and tough herb pieces before blending, if using a blender instead of a sieve. Blend before adding the eggs; follow the appliance instructions for hot liquids.
  • Warm the yolks gradually with hot broth. After adding them, stir over gentle heat to 165°F (74°C), then remove the pan from the heat; do not boil.
  • For make-ahead cooking or freezing, stop before the egg finish for the best texture.
  • Refrigerate leftovers in shallow containers within 2 hours and keep at 40°F (4°C) or below. Use within 3–4 days. Reheat only the portion needed to 165°F (74°C); the egg finish may lose some smoothness.
  •  

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Nutrition

Calories: 51kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 97mgSodium: 510mgPotassium: 49mgFiber: 0.5gSugar: 0.2gVitamin A: 205IUVitamin C: 3mgCalcium: 39mgIron: 0.5mg
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