Garlic Soup Soupe a L Ail
Warm your soul with the comforting richness of Garlic Soup, or Soupe à l’Ail, a timeless French classic that's as flavorful as it is elegant. This silky, golden soup is infused with the mellow sweetness of sautéed garlic cloves, balanced by onion, fresh thyme, and a warming vegetable or chicken stock. A touch of cream and tempered egg yolks lend the dish an irresistibly velvety texture. Each bowl is topped with crisp, broiled slices of baguette layered with bubbly Gruyère or Parmesan cheese, making it the ultimate indulgence for garlic lovers. Perfect for a cozy dinner or a sophisticated starter, this soup celebrates bold yet refined flavors and is ready to impress in just over an hour. Discover the true magic of garlic with this irresistible recipe!
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Recipe Information
Ingredients
- 3 Whole garlic bulbs
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 Fresh thyme sprigs
- 1 Bay leaf
- 6 cups Vegetable or chicken stock
- 2 Egg yolks
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 6 Slices of baguette or crusty bread
- 0.5 cup Grated Gruyère or Parmesan cheese
Instructions
Separate and peel the cloves from the garlic bulbs. You should have about 25-30 cloves. If desired, blanch the garlic in boiling water for 1 minute to reduce its pungency and then set aside.
In a large pot, heat the butter and olive oil over medium heat. Add the garlic cloves and sauté for about 5-7 minutes, stirring often, until they are golden and softened.
Peel and finely chop the onion, then add it to the pot with the garlic. Cook for another 5 minutes, until the onion becomes translucent and fragrant.
Add the thyme sprigs and bay leaf to the pot. Pour in the vegetable or chicken stock and bring to a gentle boil. Reduce heat to low and simmer uncovered for about 25 minutes, allowing the garlic to fully soften and infuse the broth.
Carefully remove the thyme sprigs and bay leaf from the soup. Using an immersion blender or a countertop blender, puree the soup until smooth and silky.
In a small mixing bowl, whisk together the egg yolks and heavy cream. Gradually ladle in a few tablespoons of the hot soup to temper the egg mixture, whisking constantly to prevent curdling.
Slowly stir the tempered egg mixture back into the soup pot. Cook over very low heat for 1-2 minutes, stirring constantly, until the soup thickens slightly. Do not allow it to boil.
Season the soup with salt and black pepper to taste. Remove from heat and cover to keep warm while preparing the bread.
Toast the slices of baguette or crusty bread until golden. Sprinkle each slice generously with grated Gruyère or Parmesan cheese, then broil for 1-2 minutes until the cheese is bubbly and slightly browned.
Ladle the soup into bowls and float a cheesy bread slice on top of each serving. Garnish with fresh thyme leaves if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 266 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
