French Garlic Soup
Your new immunity soup is here! This rustic French garlic soup, straight from the countryside, is everything you need to stay cozy and strong this cold season. Packed with roasted garlic and simple, nourishing ingredients, it’s not just comforting but also a boost for your immune system. Perfect for chilly nights or when you’re feeling under the weather. Save this recipe—it’s about to become your go-to winter soup!
Ingredients
- 1 Medium Yellow Onion
- 2 Heads of Garlic
- 2 Sprigs of Rosemary - Chopped to dust. I mean DUST.
- 2 Sprigs of Thyme - Also chopped to dust.
- 6 Cups of Bone Broth Vegetable Broth or Chicken Broth - I used Bone Broth.
- 4 Tbsp Extra Virgin Olive Oil + more for roasting the garlic.
- 1/2 Cup Parmesan + more for garnishing
- Fresh Parsley to Garnish
Instructions
- First, we start by pre-heating our oven to 425F/127C.
- Take 2 heads of garlic and cut the top off. (As pictured above). Also peel the loose skin off and discard.
- Place your garlic cloves on separate pieces of foil, sprinkle olive oil on top, and then salt.
- Cover them fully with the foil and place them in the pre-heated oven for 30-45 minutes. Until they are golden brown. Let the garlic cool until they can be handled.
- When the garlic is out of the oven and cooling, it is time to start the soup. In a Dutch oven or soup pot add chopped onion and olive oil. Sautee until it starts to be golden.
- When the onions are caramelized, add your roasted garlic. Push the garlic from the butt to squeeze the garlic cloves out!
- Now try your best to smash the garlic with the soup or wait and use an immersion blender when you add the broth. [I mashed with the spoon and wish I had just used my immersion blender.]
- Now, we pulverize the herbs. I did not chop them enough, and there's nothing worse than pieces of herbs that are too big, messing up the texture, so make sure you chop them even smaller than I did.
- Then, it is time to add your choice of broth! I chose bone broth, of course.
- Bring that to a boil then immersion blend until completely smooth. [Please do this]. Then let simmer for 20 minutes.
- Now, you are going to separate the four egg yolks and whites. Keep the whites for an omelet or something!
- Once your egg yolks are in a bowl, take 1 cup of the hot soup and slowly pour it into the eggs while continuously whisking. This is how you temper eggs. If it comes out looking like scrambled eggs and not liquid, you have to start over.
- The next step is equally important. You will pour the hot tempered eggs back into your soup pot and whisky consistently to insure the eggs are well tempered.
- Your soup should look creamy and beige. Now you add a half cup of fresh grated parmesan followed by salt and pepper. [See in mine you can see the rosemary floating? You don't want that.]
- Stir well and serve with fresh grated parmesan and parsley.
- You are DONE!! This recipe is super, bomb with a gruyere grilled cheese. Highly recommend.
Notes
Things You May Need: -Soup Pot or Dutch Oven - I always recommend a good Dutch oven. You will have it for life and it just makes food taste better. I have this one, but this one is cheaper and I'm sure still great!
-Quality Extra Virgin Olive Oil - I preach about this all the time. When it's a part of your everyday cooking it is a part of your health and not all olive oils are created equal. I linked one that I trust and use daily.
-Whisk - Utterly necessary for tempering the eggs.
-Good Parmesan - This is the main topping so make sure you get good fresh parmesan. It will make all the difference on taste.
-Immersion Blender - Next time I will use this instead of crushing the garlic with spoon. This is the closest to the one I have. The calories are calculated to reflect one cup of soup, not including cheese and bread!
-Quality Extra Virgin Olive Oil - I preach about this all the time. When it's a part of your everyday cooking it is a part of your health and not all olive oils are created equal. I linked one that I trust and use daily.
-Whisk - Utterly necessary for tempering the eggs.
-Good Parmesan - This is the main topping so make sure you get good fresh parmesan. It will make all the difference on taste.
-Immersion Blender - Next time I will use this instead of crushing the garlic with spoon. This is the closest to the one I have. The calories are calculated to reflect one cup of soup, not including cheese and bread!