French Garlic Soup with Sage

A treasured recipe from the charming town of Lautrec in southern France, this garlic soup transforms humble ingredients into a luxurious, velvety bowl of comfort. The secret lies in the unexpected addition of homemade mayonnaise, which enriches the broth while maintaining its light, silky character.

Last winter, this soup became my go-to remedy during a particularly nasty cold. The gentle garlic infusion and rich broth worked wonders, and now it's a regular in my comfort food rotation.

The Heart of the Recipe - Choosing Your Ingredients

• Garlic: Select firm, heavy heads with tight, papery skin. Fresh garlic should feel solid and show no signs of sprouting - those green shoots can add unwanted bitterness
• Chicken Stock: While homemade stock adds incredible depth, a high-quality store-bought version works beautifully. Look for low-sodium options to control seasoning
• Fresh Herbs: Fresh sage adds an earthy, aromatic dimension, but fresh thyme or tarragon can offer their own magical touch
• Olive Oil: Choose a mild, good-quality olive oil for the mayonnaise - this isn't the time for your most robust, peppery variety
• Egg: Fresh eggs at room temperature create the most stable mayonnaise. I always keep the white as backup insurance for emulsification

Detailed Cooking Journey

Start with the Stock Base:

Choose a heavy-bottomed pot that will distribute heat evenly. Gently warm your stock with fresh herbs, allowing them to slowly release their essence. Keep the heat low - we want gentle bubbles, not a rolling boil.

Prepare the Garlic:

Carefully peel each clove, keeping them intact. Split them lengthwise to reveal any green shoots. Remove these shoots meticulously - they're the source of bitterness. Boil them just until tender - about 3-4 minutes is perfect. Mash thoroughly while still warm for the smoothest texture.

Create Your Mayonnaise:

Start with room temperature ingredients for best emulsion. Position your immersion blender at the bottom of your container. Begin blending without moving the blender. Only lift slightly as you see the mayonnaise forming. Watch for the magical moment when it all comes together.

The Final Symphony:

Strain your garlic-infused broth if you prefer ultimate smoothness. Temper your mayonnaise with hot broth, whisking constantly. Incorporate the enriched mayonnaise back into your soup. Heat gently, never allowing it to boil. Taste and adjust seasoning with care.

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Living in a household of garlic lovers, I've found this soup converts even those skeptical of garlic-forward dishes. The transformation of garlic from sharp to sweet never ceases to amaze my family.

Serving Suggestions

The soup pairs beautifully with a crusty baguette, turning a simple meal into a memorable dining experience. For additional substance, I often add poached eggs, turning it into a complete meal that satisfies deeper hunger.

During colder months, this soup becomes a weekly ritual in my kitchen. The gentle simmer of stock and the rhythmic whisking of mayonnaise create a meditative cooking experience that I've come to cherish.

A bowl of this soup before bed, especially when feeling under the weather, has become my personal comfort tradition. The gentle garlic warmth seems to chase away any hint of illness.

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The magic of this soup lies in its ability to transform simple ingredients into something extraordinary. It reminds me that sometimes the most humble recipes carry the deepest comfort and satisfaction. Whether served as a starter or a main course, it never fails to create moments of quiet joy around my table.

Frequently Asked Questions

→ Why do you need to remove the garlic shoots?

The embryonic shoots in garlic can add unwanted bitterness, especially when using large quantities of garlic.

→ Why blanch the garlic cloves?

Blanching helps mellow the garlic's sharp flavor and creates a smoother, more refined taste.

→ Can the mayonnaise be store-bought?

Fresh mayonnaise is recommended for best results, but high-quality store-bought can work in a pinch.

→ Why can't the soup be boiled after adding mayonnaise?

Boiling can cause the egg-based mayonnaise to curdle, ruining the soup's smooth texture.

→ Can I make this soup ahead?

Best served fresh, but can be reheated gently without boiling within 24 hours.