Description
This Country French Garlic Soup is a comforting, aromatic dish perfect for garlic lovers. It features a rich broth infused with sweet roasted garlic, fresh thyme, and bay leaves, thickened with a velvety egg yolk and Parmesan mixture. Served with crusty bread and optional fresh parsley garnish, this soup is a cozy, rustic French classic that can easily be made at home in under an hour.
Ingredients
Scale
Main Ingredients
- 2 whole heads of garlic, peeled
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 tablespoons butter
- 6 cups chicken or vegetable broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
Finishing Ingredients
- 4 egg yolks
- 1/2 cup grated Parmesan cheese
- Crusty bread, for serving
- Fresh parsley (optional for garnish)
Instructions
- Sauté Onions: Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes, stirring occasionally to prevent burning.
- Cook Garlic: Add the peeled garlic cloves to the pot and cook for 2 to 3 minutes, stirring frequently, until fragrant but not browned.
- Simmer Broth and Herbs: Pour in the chicken or vegetable broth, then add fresh thyme sprigs and bay leaves. Bring the mixture to a boil, then reduce to a simmer. Let it cook gently for 30 minutes to allow the flavors to meld.
- Remove Herbs and Season: Take out the thyme sprigs and bay leaves from the soup. Season the broth with salt and freshly ground pepper according to your taste.
- Prepare Egg and Cheese Mixture: In a small bowl, whisk together the egg yolks and grated Parmesan cheese until well combined and smooth.
- Temper Egg Mixture: Slowly ladle a small amount of the hot soup into the egg yolk and cheese mixture, whisking constantly to gradually raise the temperature and prevent curdling.
- Incorporate Mixture and Thicken: Pour the tempered egg mixture back into the pot with the soup, stirring continuously. Simmer gently for an additional 5 minutes until the soup thickens slightly and becomes creamy.
- Serve: Ladle the hot soup into bowls and serve immediately with slices of crusty bread. Garnish with fresh parsley if desired for a burst of color and freshness.
Notes
- Be careful not to boil the soup after adding the egg yolk mixture to avoid curdling.
- You can substitute vegetable broth for a vegetarian option.
- If fresh thyme is unavailable, dried thyme can be used but reduce the quantity to about 1 teaspoon.
- For a more intense garlic flavor, roast the garlic heads before peeling and adding.
- The soup thickens more as it cools; reheat gently before serving.
