Imagine a bowl of comforting warmth, where the aroma of garlic mingles with the rich scent of chicken broth.
Country French Garlic Soup is a simple yet indulgent delight that envelops you in cozy flavors.
With ingredients as basic as garlic, onions, and day-old bread, this soup transforms into a creamy, savory experience.
The magic unfolds as everything comes together, creating a nourishing hug in a bowl.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 large saucepan
- 1 wooden spoon
- 1 ladle
- 1 sharp knife
- 1 cutting board
- 1 blender or immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 10 cloves garlic, peeled and minced
- 4 cups chicken broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices day-old French bread, cubed
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
Here’s an efficient timeline for preparing and cooking Country French Garlic Soup, including reading and resting times:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to understand the steps and gather all ingredients and equipment needed.
- Prep Work (10 minutes)
- Chop the onion and mince the garlic.
- Cube the day-old French bread.
- Measure out the chicken broth, water, salt, and pepper.
- Grate the Parmesan cheese and chop the fresh parsley.
- Beat the eggs in a small bowl.
- Cooking (40 minutes)
- 0:00 – 5:00: Heat olive oil in the saucepan and cook the chopped onion until translucent.
- 5:00 – 7:00: Add minced garlic and sauté.
- 7:00 – 27:00: Add chicken broth, water, bay leaf, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
- 27:00 – 37:00: Add cubed French bread and cook.
- 37:00 – 40:00: Remove the bay leaf, purée the soup, and temper the eggs. Stir tempered eggs back into the soup.
- Resting (5 minutes)
- Let the soup rest off the heat.
- Serving (3 minutes)
- Garnish with Parmesan cheese and parsley before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large saucepan over medium heat.
Add chopped onion and cook until translucent, about 5 minutes.
Stir in minced garlic and sauté for another 2 minutes.
Pour in chicken broth and water, then add the bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Add the cubed French bread to the soup and cook for an additional 10 minutes.
Remove the bay leaf from the soup.
Use a blender or immersion blender to purée the soup until smooth.
In a small bowl, beat the eggs and slowly whisk in a ladle of hot soup to temper them.
Stir the tempered eggs back into the soup and cook for 2 more minutes.
Remove from heat and let the soup rest for 5 minutes.
Serve hot, garnished with grated Parmesan cheese and chopped parsley.
Serving Tips
- Crusty French Baguette: Perfect for dipping and soaking up the flavorful soup.
- Fresh Green Salad: Adds a revitalizing contrast and balances the richness of the soup.
- Roasted Vegetables: Complements the soup with added texture and flavor.
- Cheese Platter: Offers variety and pairs well with the soup’s savory notes.
- Chilled White Wine: Enhances the dining experience with its crisp and invigorating taste.
Storage
To store Country French Garlic Soup, allow it to cool completely before transferring it to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months.
Freezing
To freeze Country French Garlic Soup, allow it to cool completely.
Then transfer to airtight containers, leaving space for expansion.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Country French Garlic Soup, gently warm it on the stove over low heat.
Stir occasionally. Avoid boiling to prevent curdling the eggs.
Alternatively, use a microwave. Stir halfway.
Final Thoughts
Enjoying a warm bowl of Country French Garlic Soup is a delightful experience.
The combination of fragrant garlic, rich chicken broth, and the subtle creaminess from the eggs creates a comforting and satisfying dish.
This recipe is perfect for a cozy meal on a chilly day or as a starter for a French-inspired dinner.
Remember to use fresh ingredients for the best flavor, and feel free to adjust the seasoning to suit your taste.
Whether you’re serving it for yourself or sharing with others, this soup is sure to impress.
Frequently Asked Questions
What Are Some Variations of Country French Garlic Soup?
You can vary Country French Garlic Soup by adding roasted red peppers for sweetness, or swapping chicken broth for vegetable broth for a vegetarian version. Include thyme or rosemary for extra aroma, and substitute Gruyère cheese for depth.
Can I Use Vegetable Broth Instead of Chicken Broth?
You can use vegetable broth instead of chicken broth. It maintains a rich flavor while keeping it vegetarian. Make certain to adjust the seasoning since vegetable broth might be less salty. Taste and tweak as needed.
How Can I Make This Soup Vegetarian?
Replace chicken broth with vegetable broth and omit eggs to make it vegetarian. Use nutritional yeast instead of Parmesan for a cheesy flavor. Adjust seasonings as needed to maintain the soup’s desired taste and consistency.
What Wine Pairs Well With This Soup?
You should pair this soup with a crisp, unoaked Chardonnay. Its bright acidity complements the garlic’s richness, while subtle fruit notes balance the soup’s savory flavors. For a red option, try a medium-bodied Pinot Noir.
How Do I Store Leftover Soup Without It Getting Soggy?
To store leftover soup without it getting soggy, separate the liquid from the solid ingredients. Refrigerate them in airtight containers. When reheating, combine them back in a saucepan, heating gently to maintain texture and flavor.
Country French Garlic Soup
Equipment
- 1 large saucepan
- 1 Wooden spoon
- 1 Ladle
- 1 sharp knife
- 1 Cutting board
- 1 Blender or immersion blender
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 10 cloves garlic peeled and minced
- 4 cups chicken broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices day-old French bread cubed
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and sauté for another 2 minutes.
- Pour in chicken broth and water, then add the bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add the cubed French bread to the soup and cook for an additional 10 minutes.
- Remove the bay leaf from the soup.
- Use a blender or immersion blender to purée the soup until smooth.
- In a small bowl, beat the eggs and slowly whisk in a ladle of hot soup to temper them.
- Stir the tempered eggs back into the soup and cook for 2 more minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with grated Parmesan cheese and chopped parsley.
Notes
