Introduction
Country French Garlic Soup, or Soupe à l’Ail, is a comforting and rustic dish originating from the French countryside. This rich, creamy soup brings together the subtle sweetness of caramelized garlic and onions with the depth of Parmesan and egg yolks. Not only is it fragrant and delicious, but it’s also packed with immune-boosting garlic, making it a perfect remedy for chilly evenings or when you’re in need of a nourishing meal. Follow this recipe for an easy and satisfying French-style soup that’s sure to warm you from the inside out.
Overview of the Recipe
This Country French Garlic Soup is a blend of garlic, onions, broth, and herbs, puréed to a creamy consistency and thickened with egg yolks and Parmesan. It’s a straightforward recipe with steps like simmering, blending, and tempering, and finishes with a garnish of bread cubes and fresh parsley. Whether served as a starter or a main dish, this soup is a perfect choice for garlic lovers.
History and Origin
Garlic soup has a rich history in French culinary tradition. Known as Soupe à l’Ail, it has its roots in peasant cooking from the Provence region, where garlic is used generously in various recipes. Garlic soup has historically been known as a restorative dish, believed to ward off illnesses and strengthen the immune system. French farmers would often enjoy it as a quick, warming meal that made use of simple, accessible ingredients, particularly garlic, which has long been revered for its health benefits.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bay leaf
- 2 heads garlic, peeled, cloves left whole
- 6 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 4 large egg yolks
- 1/2 cup grated Parmesan cheese
- 1/2 cup day-old crusty bread, cut into cubes (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Garlic and Onion
- In a large pot, heat the olive oil over medium heat.
- Add the whole garlic cloves and cook for about 5-7 minutes, stirring occasionally. The garlic should become softened and turn golden but should not brown.
- Add the chopped onion and cook for an additional 5 minutes, until it is soft and translucent.
2. Simmer the Soup
- Pour the broth into the pot, and add the bay leaf, dried thyme, salt, and pepper.
- Stir to combine and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes. During this time, the garlic should become very soft, allowing the flavors to meld well.
- After simmering, remove and discard the bay leaf.
3. Blend the Soup
- Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
- If using a blender, pour the blended soup back into the pot.
4. Thicken with Egg Yolks and Parmesan
- In a small bowl, whisk together the egg yolks and grated Parmesan cheese.
- To temper the egg mixture, slowly ladle a small amount of hot soup into the egg mixture while whisking constantly. This will prevent the eggs from curdling when added to the soup.
- Gradually whisk the egg and cheese mixture back into the pot of soup, stirring constantly. Let the soup warm through on low heat for a few minutes to thicken, but do not let it boil.
