Teresa's Recipes
Soupe à l'Ail - French Garlic Soup
Soupe à l'Ail or Garlic Soup is a soul-warming French classic, steeped in rustic simplicity and rich flavors. This hearty soup combines the robust taste of garlic with the comforting texture of bread, all brought together in a savory chicken or vegetable broth. Infused with fragrant olive oil, enriched with egg yolks and heavy cream, and finished with a sprinkle of fresh chives, each spoonful is a delicious homage to French countryside cooking.
Ingredients
- 2 tablespoons Olive oil
- 6 cloves, minced Garlic
- 4 slices, torn into small pieces Bread
- 6 cups Chicken or vegetable broth
- 2 Egg yolks
- 1/2 cup Heavy cream
- to taste Salt and pepper
- 2 tablespoons, chopped Chives
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 14g
- Carbs: 20g
- Protein: 7g
- Sodium: 900mg
- Sugar: 3g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the minced garlic and sauté for 2-3 minutes, until fragrant.
- Tear the bread into small pieces and add it to the pot. Stir well to coat the bread with the garlic and oil.
- Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes, until the bread is soft and mushy.
- In a separate bowl, whisk together the egg yolks and heavy cream.
- Slowly ladle some of the hot soup into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from curdling when added to the hot soup.
- Gradually pour the tempered egg mixture back into the pot of soup, stirring well to combine.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to thicken the soup.
- Serve hot, garnished with chopped chives. For a traditional touch, serve with a side of French bread.
Tips
- For a vegetarian version, use vegetable broth instead of chicken broth.
- For a richer taste, consider adding a splash of white wine or cognac before adding the broth.