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–+ servings
Country French Garlic Soup

Comforting Country French Garlic Soup for Chilly Evenings

This Country French Garlic Soup combines creamy egg yolks and nutty Parmesan for a comforting, rustic dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 heads Whole Heads of Garlic The main flavor component; fresh, whole garlic cloves are essential for depth.
  • 2 tablespoons Olive Oil Adds healthy fats and a base for cooking; can be substituted with any neutral oil.
  • 1 medium Onion Provides sweetness and depth; shallots are a milder alternative.
  • 2 tablespoons Butter Enhances flavor and richness; vegan butter or margarine can be used for a dairy-free option.
  • 6 cups Chicken or Vegetable Broth Forms the soup base; choose vegetable broth for a vegetarian option.
  • 1 teaspoon Fresh Thyme Offers an aromatic herbaceous note; use dried thyme if necessary but adjust the quantity.
  • 2 leaves Bay Leaves Adds depth to flavor; remember to remove before serving.
  • Salt Essential for seasoning; adjust to your taste preferences.
  • Pepper Essential for seasoning; adjust to your taste preferences.
For the Creamy Finish
  • 3 Egg Yolks Creates a custard-like finish that thickens the soup; substitute with a vegan egg replacer if needed.
  • 0.5 cup Grated Parmesan Cheese Provides umami and richness; replace with dairy-free cheese for a vegan version.
To Serve
  • 1 loaf Crusty Bread Perfect for dipping alongside the soup; opt for gluten-free bread if necessary.
  • Fresh Parsley (optional) This garnish adds color and an extra touch of freshness to the dish.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until butter melts completely and bubbles gently.
  2. Add 1 finely chopped onion to the pot and sauté for about 5 minutes until translucent and softened.
  3. Add 2 whole heads of peeled garlic cloves to the pot and sauté for 2-3 minutes, stirring frequently.
  4. Pour in 6 cups of chicken or vegetable broth, followed by 1 teaspoon of fresh thyme and 2 bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Remove the thyme and bay leaves. Season the soup with salt and pepper to taste.
  6. In a separate bowl, whisk together 3 egg yolks and ½ cup of grated Parmesan cheese. Temper the mixture with a ladle of hot soup.
  7. Gradually whisk the tempered egg yolk mixture into the main pot of soup, stirring continuously over low heat for another 5 minutes.
  8. Ladle the hot soup into bowls and serve immediately, with crusty bread and optionally garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Serve immediately to enjoy its richness.

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