There’s something so comforting about a hot bowl of soup, especially when it’s made with a few simple ingredients that come together in a way that’s more than the sum of their parts. This country-style French garlic soup is just that: rustic, rich, and so full of flavor, it feels like a warm hug in a bowl. Garlic lovers, this one’s for you! This isn’t the usual garlic soup you might imagine—it’s creamy, subtle, and more refined than you’d expect from a soup centered around a whole head of garlic.

I first came across this soup recipe on a chilly evening in Paris when I stumbled upon a little café near the Seine. The smell of garlic, sage, and warm broth wafted out the door, and I was immediately drawn inside. The soup was unlike anything I’d tasted before. There was garlic, yes, but in a soft, mellow way that didn’t overpower. It was delicate yet flavorful, with a silky texture that lingered. Since then, I’ve made it my mission to recreate that experience in my own kitchen—and I’m excited to share this recipe with you!

French garlic soup: A humble dish with rich history 🧄

Garlic soup, or “soupe à l’ail,” has deep roots in French culinary tradition, especially in the countryside, where garlic is celebrated for its health benefits and robust flavor. Garlic has been used in French cooking for centuries, not just for its distinctive taste but for its medicinal qualities too. Traditionally, this soup was a peasant dish, made with just garlic, water, and sometimes an egg to thicken it up. Over the years, different regions added their own twists—some used chicken stock instead of water, and others enriched it with creamy additions. This recipe builds on those traditions but brings a refined, velvety twist that’s perfect for a cozy dinner or a rustic starter.

Let’s talk ingredients: Garlic, sage, and a few pantry staples

Garlic: The star of the show! Garlic mellows beautifully in this soup, creating a soft, sweet flavor. Fresh garlic is essential here, and I recommend removing the little green sprout inside each clove for the best taste (these can add a bitter note). If you’re out of fresh garlic, roasted garlic could work, though it will have a sweeter, more caramelized flavor.
Chicken stock: This forms the base of the soup, adding a rich, savory depth. If you prefer a vegetarian version, you can use vegetable stock instead—it will still be delicious but slightly less robust.
Sage: Fresh sage gives a subtle earthy flavor that complements the garlic perfectly. If you don’t have sage, fresh thyme or a bay leaf can be used as substitutes.
Olive oil: A good quality olive oil adds richness and helps bind the flavors together. You could use a neutral vegetable oil if that’s what you have on hand, but I think olive oil really adds something special.
Egg yolk and mustard: These two ingredients work together to create a luscious, homemade mayonnaise that thickens and enriches the soup. mustard adds a hint of sharpness and depth, balancing out the creamy elements.

Essential kitchen tools for French garlic soup success

For this recipe, a few kitchen tools can really make a difference in achieving the right texture and flavor:

Dutch oven or large stock pot: A heavy-bottomed pot helps distribute heat evenly as the soup simmers, preventing any scorching.
Small saucepan: You’ll need this to quickly blanch the garlic, which helps mellow out its raw bite.
Immersion blender: This is key for making a quick, foolproof mayonnaise. Just be sure to use a jar that’s slightly wider than the blender head for the best emulsion. If you don’t have an immersion blender, you can whisk the mayonnaise by hand, though it may take a bit longer.
Fine-mesh strainer (optional): I like to strain my soup to get that velvety texture, but if you prefer a more rustic feel, you can skip this step.

Step-by-step: Making French garlic soup

1. Heat the broth with sage

Start by heating your chicken stock and fresh sage in a large Dutch oven or stock pot. Bring it to a gentle simmer and let it hang out on low heat while you prepare the garlic. The sage will infuse the stock with a mild, earthy note, giving the soup a little extra depth.

2. Prepare the garlic

Now, for the garlic: peel each clove, then slice it in half lengthwise to reveal the little green sprout in the center. Using the tip of a knife or a toothpick, remove this sprout and discard it. It can add a bitterness, especially when you’re using an entire head of garlic, so it’s worth the extra minute to take it out.

3. Blanch the garlic

Next, bring a small saucepan of water to a boil. Drop in the garlic cloves and let them boil for about 3-4 minutes. This blanching process softens the garlic and takes away some of the sharpness. Drain the cloves once they’re done.

4. Mash and add garlic to the soup

With a fork, mash the blanched garlic cloves into a paste. This step might take a few minutes, but it’s worth it for that smooth texture. Stir the mashed garlic into the simmering stock and let it cook gently for another 10 minutes to meld the flavors.

5. Make the mayonnaise

In a small jar (just wide enough for your immersion blender), combine the egg yolk, mustard, salt, and olive oil. Blend with the immersion blender until the mixture thickens and becomes creamy. If it doesn’t come together right away, add the reserved egg white and blend again—it should emulsify beautifully!

6. Strain the soup (optional)

At this point, I like to strain the soup through a fine-mesh strainer to achieve that smooth, velvety texture. If you prefer a chunkier, more rustic soup, you can skip this step. Return the strained soup to the pot and keep it warm.

7. Temper and add the mayonnaise

To prevent the mayonnaise from curdling in the hot soup, temper it first. Take a ladleful of the warm soup and slowly stir it into the mayonnaise. Then, gradually whisk the tempered mayonnaise into the soup pot. This step enriches the soup and gives it a lovely, creamy consistency.

8. Heat gently and serve

Place the pot back on low heat and bring it up to serving temperature. Be careful not to let it boil, as this could cause the mayonnaise to separate. Serve your French garlic soup hot, with a drizzle of olive oil, a sprinkle of smoked paprika, and some fresh parsley on top. Crusty croutons make the perfect accompaniment for a little crunch!

Variations and adaptations: Make it your own!

Vegetarian version: Swap out the chicken stock for vegetable stock to make this soup fully vegetarian. It’ll still be delicious, with a lighter, more herbal flavor.
Add a smoky touch: For a slightly smoky flavor, add a pinch of smoked paprika to the broth while it simmers. This brings an extra layer of warmth to the soup.
Herb variations: While sage is lovely, you can also try thyme or rosemary for a different herbaceous note. Thyme works especially well if you’re using vegetable stock.
Make it dairy-free: This soup is already dairy-free as written, but if you want to skip the mayonnaise, you could blend a small potato into the soup to achieve a creamy texture.
Spicy kick: For a bit of heat, add a dash of cayenne pepper or a sprinkle of red pepper flakes to the garlic while you’re mashing it. This adds a gentle warmth that complements the garlic nicely.

Serving suggestions and garnishes

For a perfect presentation, serve this soup in wide, shallow bowls to showcase its creamy texture. A few finishing touches make all the difference: drizzle a little olive oil on top, sprinkle with smoked paprika, and add a handful of freshly chopped parsley for color. Crusty croutons are ideal for a bit of crunch. If you want to get fancy, you could even add a few roasted garlic cloves as a garnish for extra garlic flavor.

Drink pairings

To balance the richness of this soup, I recommend a crisp, refreshing drink. A cold sparkling water with a slice of lemon or a splash of ginger juice is a lovely choice. You could also go for a non-alcoholic cider, which has a hint of apple sweetness that complements the garlic beautifully. If you prefer a warm drink, a light herbal tea like chamomile or mint pairs well without overpowering the soup’s delicate flavors.

Storing and reheating tips

If you have leftovers, you can store this soup in an airtight container in the refrigerator for up to 3 days. When reheating, be gentle—warm it over low heat on the stove to avoid curdling the mayonnaise. If the soup looks a bit thick after sitting in the fridge, add a splash of chicken stock or water to thin it out as it heats.

Adjusting for different serving sizes

This recipe makes about four servings, but it’s easy to scale up or down. If you’re making a larger batch, just increase each ingredient proportionally. When making a smaller portion, be especially cautious with the mayonnaise—it can be tricky to emulsify in very small amounts.

FAQs

1. Can I use store-bought mayonnaise instead of homemade?
Yes, you can! Just add a spoonful of mustard to enhance the flavor, as store-bought mayo tends to be milder.

2. What if my mayonnaise doesn’t thicken?
If your mayo doesn’t emulsify, try adding the reserved egg white and blend again. It usually comes together with a bit more liquid.

3. Is there a vegan alternative for this soup?
For a vegan version, use vegetable stock and omit the egg yolk in the mayo. Instead, try blending in a small cooked potato for creaminess.

4. Can I freeze the soup?
This soup isn’t ideal for freezing because the mayonnaise may separate upon thawing. It’s best enjoyed fresh or stored in the fridge for a few days.

5. What’s the best way to make croutons for this soup?
Cube a baguette, toss with olive oil, salt, and a bit of garlic powder, and bake at 375°F until golden and crispy!