Garlic Soup with Roasted Garlic and Sage Recipe
Traditional Country French Style Garlic Soup is a comforting and flavorful dish featuring deeply roasted garlic, fragrant sage, and a smooth, creamy emulsion made with olive oil, Dijon mustard, and egg yolk. Perfectly paired with rustic bread, this soup offers a rich and silky texture with a robust garlic aroma.
- Prep Time: 19 minutes
- Cook Time: 38 minutes
- Total Time: 57 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: French
Ingredients
For the Garlic Preparation:
- 1 large garlic bulb, peeled and sliced
For the Soup Base:
- 1 tbsp dried sage (preferably Spice Islands)
- Pinch of salt
- 64 oz chicken stock
For the Emulsion:
- 2/3 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 egg yolk, room temperature
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Spread the sliced garlic evenly on a baking tray and drizzle lightly with some olive oil. Roast for 30 to 40 minutes until the garlic is very soft and golden, which deepens the flavor and sweetens the garlic.
- Prepare the Soup Base: While the garlic is roasting, pour the chicken stock into a large pot and bring it to a gentle boil over medium-high heat. Once boiling, add the dried sage and a pinch of salt, then reduce the heat and let it simmer gently.
- Mash the Roasted Garlic: Remove the garlic from the oven and while still warm, mash it into a smooth paste using a fork. Warm garlic is easier to mash and integrates better into the soup.
- Make the Emulsion: In a small bowl, whisk together the egg yolk and Dijon mustard until smooth. Slowly drizzle in the remaining olive oil while whisking continuously to create a creamy, stable emulsion.
- Combine Ingredients: Stir the mashed roasted garlic and the emulsified mixture into the simmering chicken stock. Whisk thoroughly to blend all flavors into a smooth, creamy soup.
- Serve: Serve the soup hot, optionally accompanied by roasted slices of baguette for added texture and flavor.
Notes
- Using extra virgin olive oil enhances the flavor of the emulsion.
- Roasting garlic slowly is essential for mellowing sharpness and developing sweetness.
- Ensure the egg yolk is at room temperature for easier emulsification.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Serve immediately to enjoy the soup at its best creamy texture.
