Some recipes feel like a hug from the inside out. My French Garlic Soup is one of those bowls — rustic, aromatic, and so deeply comforting it feels like a warm afternoon in a Provencal kitchen. It’s simple, slow food at its best, proving that a handful of humble ingredients can make something extraordinary.
Table of Contents
Why You’ll Love This French Garlic Soup
This soup is light but full of flavor — a rustic French comfort food that fits any season.
- Creamy without heavy cream
- Naturally immune-boosting from fresh garlic
- Simple, elegant, and budget-friendly
- Cozy and satisfying for lunch or dinner
- Pairs beautifully with bread or cheese
If you love classic European soups like Spanish Garlic Soup, this recipe will become one of your go-tos.
The first time I made this, I was inspired by my mom’s love for garlic. She’d say, “Garlic makes everything taste honest.”
She was right. When you simmer garlic gently in stock and herbs, it transforms — no longer sharp or biting, but buttery, mellow, and irresistible. This French classic takes that transformation to heart.
Ingredients You’ll Need
Main Ingredients
- 64 ounces chicken stock
- 1 small bunch fresh sage
- 1 large head of garlic
- ⅔ cup olive oil (or vegetable oil)
- 1 large egg, separated
- 1 teaspoon Dijon mustard
- Pinch of salt
For the Garlic Aioli (Traditional Serving Addition)
- 2 cloves roasted garlic
- 2 tablespoons olive oil
- 1 egg yolk
- ½ teaspoon Dijon mustard
- Pinch of salt and pepper
Optional Add-Ons or Substitutes
- Use vegetable broth for a vegetarian option
- Add caramelized onions for extra depth
- Swap sage with thyme or rosemary
- For creaminess, stir in ¼ cup of mashed potatoes
- Top with toasted croutons or Parmesan shavings
Step-by-Step Instructions
- Prepare the garlic:
Peel the cloves from the head of garlic. Crush them slightly with the side of a knife to release flavor.
(My tip: Don’t rush peeling — that’s where the magic begins.) - Build the base:
In a large pot, heat 2 tablespoons olive oil over medium heat. Add garlic cloves and cook slowly until golden and fragrant — about 6–8 minutes. - Simmer the broth:
Add chicken stock, sage, salt, and pepper. Bring to a gentle boil, then reduce to a simmer for 30 minutes. The broth will become rich and slightly cloudy — that’s the flavor infusing. - Make the aioli:
In a bowl, whisk together egg yolk, Dijon mustard, and a pinch of salt. Slowly drizzle in olive oil while whisking until thick and creamy. This is your traditional French touch — a silky finish that gives the soup its signature texture. - Blend the soup:
Remove the sage, then blend the broth with a hand blender until smooth. Slowly whisk in a spoonful of aioli until the soup takes on a velvety body. - Taste and adjust:
Add more salt or olive oil if needed. Serve hot with toasted bread or a drizzle of olive oil.
Quick Reminders:
- Low and slow heat keeps garlic sweet, not bitter.
- Never boil after adding egg-based aioli — it can curdle.
- Always taste before serving — French soups rely on balance.
Expert Tips for Success
This soup may be simple, but it shines when you give attention to detail.
- Use fresh garlic — old cloves turn harsh.
- Don’t skip the sage; it gives subtle warmth.
- For a heartier texture, stir in a handful of cooked rice or quinoa.
- Add roasted garlic at the end for depth and sweetness.
- For a special twist, serve it with a slice of crusty bread topped with melted cheese, like French Onion Soup Bites.
Cooking garlic the French way is all about patience — it rewards you with flavor that’s mellow, savory, and soul-satisfying.
Serving Suggestions
This French Garlic Soup is the kind of dish that can stand on its own or elevate a simple meal.
- Serve with warm baguette slices or croutons
- Top with shredded Gruyère for a rustic finish
- Pair with a crisp green salad with lemon dressing
- Serve alongside a small plate of olives or cheese
- Enjoy with a glass of sparkling water and a squeeze of lemon
For another elegant and earthy French-inspired option, try my Garlic Cheddar Cauliflower Soup — a creamy, hearty twist with the same garlic-forward goodness.
Storing and Reheating
How to Store It
- Store leftovers in airtight containers in the fridge for up to 3 days.
- Freeze up to 1 month — stir before reheating.
How to Reheat It
- Warm gently on the stove over medium-low heat.
- Whisk occasionally to maintain creamy texture.
- Avoid boiling to preserve the aioli’s silkiness.
This soup keeps its mellow garlic flavor beautifully — a perfect make-ahead meal.
Nutrition (Per Serving)
- Calories: 255 kcal
- Protein: 7g
- Carbohydrates: 9g
- Fat: 21g
- Saturated Fat: 3g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 15g
- Cholesterol: 30mg
- Sodium: 341mg
- Potassium: 262mg
- Fiber: 0.1g
- Sugar: 4g
- Vitamin A: 41IU
- Vitamin C: 2mg
- Calcium: 17mg
- Iron: 1mg
It’s light yet nourishing — the perfect combination of richness and simplicity.
Frequently Asked Questions
Is this the same as aioli soup?
Yes, it’s inspired by Provence’s “Aigo Bouido,” a garlic broth enriched with aioli — the traditional garlic mayonnaise.
Can I roast the garlic first?
Absolutely. Roasting brings out a deep sweetness that makes the soup even more luxurious.
What’s the best oil to use?
Extra virgin olive oil gives the soup its signature richness and aroma.
Final Thoughts
My French Garlic Soup is simplicity elevated — every sip tells a story of time, care, and rustic French charm. It’s the kind of dish you make when you want warmth without heaviness, or comfort without fuss.
It’s proof that garlic, when treated gently, can be soft, elegant, and deeply satisfying. Whether you’re hosting friends or just cooking for yourself, this soup feels like love in a bowl.
- Go slow — patience makes perfect flavor.
- Add fresh herbs for brightness.
- Serve with good bread and good company.
If you enjoy French comfort food, you’ll also love my Czech Garlic Soup for its cozy Eastern European twist — or try my Spanish Garlic Soup for a rustic, smoky take on this timeless classic.
French Garlic Soup
Ingredients
Equipment
Method
- Peel and crush the garlic cloves from the head of garlic to release flavor.
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add garlic cloves and cook slowly until golden and fragrant, about 6–8 minutes.
- Add chicken stock, sage, salt, and pepper. Bring to a gentle boil, then reduce to a simmer for 30 minutes.
- In a separate bowl, whisk egg yolk, Dijon mustard, and a pinch of salt. Slowly drizzle in olive oil while whisking to make aioli.
- Remove sage from soup, then blend the broth until smooth using a hand blender. Slowly whisk in a spoonful of aioli.
- Taste and adjust seasoning. Serve hot with toasted bread or a drizzle of olive oil.
Nutrition
Notes
- Pork-free and alcohol-free.
- Use vegetable stock and plant-based aioli for a vegetarian version.
