Description
A comforting and aromatic Country French Garlic Soup featuring roasted garlic, sautéed onions, fresh herbs, and a creamy Parmesan-egg yolk finish. This rustic soup is perfect for cozy meals and is served with crusty bread for a satisfying experience.
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 the onions: Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add garlic and cook: Stir in the peeled garlic cloves and cook for 2 to 3 minutes, stirring frequently to avoid burning and to release the garlic flavor.
- Add broth and herbs: Pour in the chicken or vegetable broth. Add the fresh thyme sprigs and bay leaves. Bring the mixture to a boil, then reduce heat and let it simmer gently for 30 minutes to develop flavor.
- Remove herbs and season: After simmering, remove the thyme sprigs and bay leaves. Season the soup with salt and pepper according to your taste preferences.
- Prepare egg yolk mixture: In a small bowl, whisk together the egg yolks and grated Parmesan cheese until well combined.
- Temper the egg mixture: To prevent the eggs from curdling, slowly ladle a small amount of hot soup into the egg yolk mixture while whisking continuously. Then gradually stir this tempered mixture back into the pot of soup.
- Thicken the soup: Simmer the soup over low heat for an additional 5 minutes, stirring continuously until the soup thickens slightly and becomes creamy.
- Serve: Ladle the hot soup into bowls, serve with crusty bread on the side, and garnish with fresh parsley if desired.
Notes
- Peeling whole heads of garlic can be easier if cloves are lightly crushed first.
- Use vegetable broth to make this recipe vegetarian-friendly.
- Tempering the eggs is crucial to avoid scrambling in the hot soup.
- For extra depth, roast the garlic heads before peeling and adding to the soup.
- Leftover soup can be refrigerated for up to 3 days and gently reheated.
