Okay, Let’s Talk About This Garlic Soup…
Right, so this Country French Garlic Soup. Honestly, the first time I heard about putting THIS much garlic in a soup, I thought, “Whoa, vampire repellent much?” But seriously, stick with me here. I first tried something like this ages ago on a chilly evening somewhere in the French countryside – well, okay, maybe it was just a really good bistro trying to *feel* like the countryside – and the smell alone was enough to make me fall head over heels. It’s surprisingly mellow, creamy (without tons of cream!), and just ridiculously comforting. It’s become my absolute go-to whenever someone’s feeling a bit under the weather, or frankly, when I just need a bowl of something warm and wonderful without a massive fuss.
Why You’ll Probably Make This Again and Again
I make this when the weather turns nippy, you know? Or when I have a surprising amount of garlic threatening to sprout little green aliens on my counter. My family goes absolutely potty for it, especially with crusty bread for dunking (non negotiable!). It’s:
- Surprisingly Gentle: Despite the *mountain* of garlic, poaching it mellows the flavour right out. It’s garlicky, yes, but soft and sweet, not harsh.
- Super Budget Friendly: Garlic, broth, eggs, bread… mostly pantry staples, right? You don’t need fancy bits and bobs.
- Quick-ish for a Soup: Faster than a long simmered stew, that’s for sure. Perfect for a weeknight when you want something homemade without spending hours chained to the stove. (Though, confession: I once totally forgot about it simmering and nearly boiled it dry. Don’t do that.)
- Feels Fancy, Isn’t Fancy: It sounds kinda elegant, “Country French Garlic Soup”, but honestly, it’s a doddle to make. Shhh, don’t tell anyone.
What You Need (The Bits and Pieces)
Okay, ingredient time! Don’t get too hung up on exact amounts for some things, cooking should be fun, yeah?
- Garlic: Like, a LOT. At least 2 whole heads. Yes, *heads*, not cloves. Maybe 20-25 cloves? Go big or go home! Peel ’em. (My least favourite job, anyone else?)
- Olive Oil: A good glug of extra virgin. Maybe 2-3 tablespoons? Use one you like the taste of. My Nan swore by a specific Italian brand, but honestly, any decent supermarket one works fine for me.
- Broth: About 6 cups (that’s around 1.5 litres). Chicken broth is traditional and probably best. Veggie broth works too if that’s your thing! I sometimes use those low sodium boxed ones when I’m lazy.
- Herbs: A few sprigs of fresh thyme, maybe a bay leaf. Dried works in a pinch, just use less.
- Eggs: 2 large ones. Plus maybe 1 or 2 extra yolks if you’re feeling decadent (I usually am).
- Stale Bread: A few thick slices of crusty bread, preferably a day or two old so it doesn’t turn to mush instantly. Baguette is classic. Sourdough is nice too.
- Cheese (Optional but Recommended!): Gruyère is the classic French choice for melting on top. Parmesan or even a sharp white cheddar works too. A good handful, grated.
- Salt and Freshly Ground Black Pepper: To taste. Go easy on the salt initially, broth can be salty.
- Butter (Optional): A knob of butter for frying the croutons if you go that route instead of baking.
Right Then, Let’s Get Cooking!
Okay, deep breath. It’s easier than it sounds.
- Garlic Prep: Peel all those garlic cloves. Yeah, it’s tedious. I sometimes use that trick where you shake them between two bowls, you can find tips online. It kinda works. Mostly.
- Sweat the Garlic: Get a decent sized pot or Dutch oven (a heavy bottomed one is good so nothing sticks). Put it over medium low heat. Add the olive oil and chuck in the peeled garlic cloves. Don’t let them brown! You just want to soften them gently, maybe 8-10 minutes? Stir them around a bit. They should smell amazing, sweet not acrid.
- Add Broth & Herbs: Pour in the broth. Add the thyme sprigs and the bay leaf. Bring it up to a gentle simmer. Let it bubble away softly, partially covered, for about 20-30 minutes. The garlic should be super soft by now, like you could squish it with a spoon.
- Fish Out the Herbs: Remove the thyme sprigs and bay leaf. Don’t want chewy herbs in your soup!
- Blend (Carefully!): Now, you can either use an immersion blender right in the pot (easiest!) or carefully transfer the soup in batches to a regular blender. **BE CAREFUL** with hot liquids in a blender – don’t fill it too full, and vent the lid (hold it down with a tea towel). Blend until smooth-ish. I actually like it a tiny bit rustic, not perfectly smooth. On second thought, maybe start blending on low speed.
- Temper the Eggs: This is the slightly tricky bit, but you can do it! In a separate bowl, whisk the eggs and extra yolks (if using) really well. Now, slowly ladle about a cup of the *hot* soup into the eggs WHILE whisking constantly. This gently cooks the eggs so they don’t scramble when you add them back to the pot. Keep whisking!
- Combine and Thicken: Pour the eggy soup mixture back into the main pot, again, whisking constantly as you pour. Keep the heat low. Let it cook gently for another couple of minutes, stirring, until it thickens up just a little. Don’t let it boil or it *will* curdle! This is usually where I sneak a taste for salt and pepper. Adjust as needed.
- Prepare the Croutes: While the soup finishes, toast or grill your bread slices until golden and crisp. You can rub them with a raw garlic clove first if you’re a REAL garlic fiend (I am). Sometimes I brush them with olive oil and bake ’em, other times I fry them in a bit of butter until golden. Depends on my mood!
- Serve it Up!: Ladle the soup into bowls. Float a slice of the toasted bread on top. Pile on a generous amount of grated cheese. Some people like to pop it under the grill (broiler) for a minute to melt the cheese properly, like French Onion Soup. I often just let the hot soup do the melting. Sprinkle with more black pepper, maybe some fresh parsley if you have it.
My Little Notes and Discoveries
- Don’t rush the initial garlic softening. Burning it makes the whole soup taste bitter. Low and slow is the way to go.
- If your soup *does* curdle slightly form the eggs (it happens!), don’t panic. It won’t taste bad, just look a bit… rustic. Blend it again quickly, sometimes that helps smooth it out a bit. Or just call it ‘rustic style’.
- I find using a good quality chicken broth really makes a difference here. Those jelly pot stock things? They work too.
- Taste, taste, taste! Especially for salt. Broth varies wildly in its saltiness.
Fun Variations I’ve Tried (and One Flop)
You can totally play around with this!
- Herby Boost: Add some fresh rosemary along with the thyme during simmering.
- Veggie Power: Sauté a chopped onion or leek gently with the garlic at the beginning for extra depth.
- Bit of Spice: A tiny pinch of cayenne pepper added with the salt and pepper gives it a nice warmth.
- The Potato Experiment (Didn’t Love It): I once tried adding a boiled potato and blending it in to make it thicker/creamier without eggs. Honestly? It just tasted… potatoey. Lost that lovely light garlic vibe. Maybe you’d like it, but it wasn’t for me.
Oh, and speaking of random thoughts, doesn’t peeling garlic feel like a sort of meditation sometimes? Or maybe that’s just me trying to find zen in kitchen chores. Anyway…
What Pot Should I Use?
Ideally, a heavy bottomed saucepan or a Dutch oven is great because it distributes heat evenly and helps prevent scorching the garlic. But honestly? Any medium sized soup pot will probably do the job. Just keep the heat lower and stir more often if you think your pot has hot spots. No need to buy fancy kit if you don’t have it!
Storing Leftovers (If Any!)
Store any leftover Country French Garlic Soup in an airtight container in the fridge for up to 3 days. It reheats pretty well on the stove over gentle heat (don’t boil it!). Freezing *can* sometimes make the texture a bit weird because of the eggs, but it’s doable in a pinch. Though honestly, in my house, there’s rarely enough left over to worry about!
How We Like to Eat It
My absolute favourite way is with the cheesy crouton floating right in the middle, slowly soaking up the soup. A simple green salad on the side with a sharp vinaigrette cuts through the richness nicely. Sometimes, just the soup and bread is all you need. Perfect supper.
Pro Tips (Learned the Hard Way!)
- Don’t Boil After Adding Eggs: Seriously. I once got distracted by the phone and came back to scrambled egg soup. It wasn’t pretty. Keep it below a simmer!
- Use Stale Bread: Fresh bread just disintegrates into sadness. Day old (or even lightly toasted fresh bread) holds up much better.
- Taste the Garlic Raw (Just Kidding… Mostly): Okay don’t actually eat raw garlic cloves unless you *really* want to, but know your garlic! Some varieties are much stronger than others. If you have super potent garlic, maybe start with slightly less and add more if needed.
Your Questions Answered (Probably!)
Is it REALLY okay to use that much garlic? Won’t it be overpowering?
Nope, honestly! Poaching it in the oil and then simmering it in broth makes it surprisingly sweet and mellow. It’s *definitely* garlic soup, but not in a harsh, blow your head off way. Trust the process!
Can I make this vegan?
Yes, pretty easily! Use vegetable broth instead of chicken broth. For the thickening, instead of eggs, you could try making a slurry with a tablespoon of cornstarch and a little cold water, then whisking that into the simmering soup until thickened. Or blend in a small amount of soaked cashews for creaminess. Skip the cheese or use a vegan alternative. The flavour profile will change a bit, but it should still be delicious!
Help! I don’t have an immersion blender!
No worries! Just carefully ladle the hot soup into a regular blender. Work in batches so you don’t fill it more than halfway. Remove the center cap from the blender lid (the feeder cap) and cover the hole loosely with a folded tea towel. This lets steam escape. Start on low speed and gradually increase. It’s a bit more washing up, but totally doable.
Can I use pre peeled garlic?
You *can*… but I find it sometimes has a slightly off taste, maybe form the preservatives? Or maybe it’s just not as fresh. Peeling it yourself is usually best for flavour, even if it’s a pain. But hey, if it gets the soup made, go for it! Peeling tips can help speed things up.
Enjoy the soup! Let me know if you try it.
simo
Med