Beware, this garlic soup is not for the faint of heart! Garlic lovers, this one is truly made for you. What may seem like an overwhelming amount of garlic at first transforms beautifully as it slowly simmers in the broth, developing a mellow, almost buttery depth of flavor that surprises even the skeptics.
I have made many versions of this classic French recipe over the years, and each time I am reminded why it has remained a beloved staple across generations.
The secret lies in the gentle cooking and the final pass through a fine mesh sieve, which turns the softened cloves into a velvety, luxurious puree. The result is a silky garlic soup that is both comforting and elegant—so smooth it almost feels drinkable.
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There are countless regional variations across France, but they all share the same humble roots: good garlic, good broth, and a bit of patience.
This easy, flavorful version is one of my favorites, especially when served with cheesy croutons that soak up the rich broth and melt deliciously into every spoonful.
In this Article
- Why you will love this recipe
- What is bouquet garni?
- Ingredients needed to make this recipe
- Equipment Needed
- Step-by-step instructions on how to make this delicious garlic soup recipe
- Giangi’s Pro Tips
- What dishes can you enjoy with this garlic soup?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this garlic soup recipe, you may want to try my other recipes.
- Garlic Soup
Why you will love this recipe
Create an amazing soup with some likely ingredients in your pantry.
Comfort in a bowl. Warm, silky, and deeply aromatic, garlic soup feels like a cozy hug on a cold night.
Rich, layered flavor is created as the garlic is slow-cooked and transforms from sharp to sweet, creating a mellow, luxurious depth of flavor.
It’s simple yet elegant. Even though it uses just a few ingredients, it delivers restaurant-quality taste with minimal effort.
What is bouquet garni?
A bouquet garni is a French favorite and the most used herb combination to flavor soups, stock, and stews.
It comprises parsley, fresh thyme, and a bay leaf tightly wrapped in a cheesecloth.
The use of the cheesecloth, although not necessary, prevents loose leaves in your dish.
You can use fresh or dry herbs. I recommend placing them in a mesh holder so they can release their natural fragrance without spreading all over.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Heads of Garlic: is the star of this soup. We use two large garlic bulbs or 30 cloves, but if you have a bit more, do not hesitate to add them in. Crush them with the flat side of a large knife, remove the outer shell, and use them that way. Remove any green inside part before cooking.
Extra-virgin Olive oil: is used in two steps. The first is to cook the bacon, garlic, and potato cubes. The second is to create a cream with the egg yolks.
Bacon: Everything always tastes better with bacon, don’t you agree? The fat released adds flavor to your soup.
Baking potatoes: helps thicken the soup. In France, we often use potatoes with soups. Cut them into small dice and all the same size so they will cook evenly.
Chicken broth, stock, or water are needed to create the soup. I leave it up to you and what you have on hand as chicken stock or broth; vegetable broth will work perfectly. And if none is on hand, do not let that stop you; use water.
Bouquet garni: No worries if you cannot locate a pre-made bouquet. It is super easy. You will need parsley, thyme, and bay leaf, fresh or dry, and then place them in cheesecloth or a mesh bag.
Egg yolks: add substance to your soup and a layer of flavor. In some French recipes, this ingredient is optional. I love how rich and velvety it makes the soup.
Salt and pepper are the only seasonings needed. Taste before seasoning, as the garlic may have already seasoned your garlic soup.
Croutons ingredients
Baguette: Cut into rounds and 1/2-inch thick. Once broiled and covered with Gruyere cheese, it makes the perfect eat-along cracker. You can add it to your bowl and pour it over the soup for another amazing layer of flavor. Delicious.
Gruyere cheese: great melting cheese and always the perfect companion to soups.
Equipment Needed
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Step-by-step instructions on how to make this delicious garlic soup recipe
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Smash your garlic cloves with the flat side of your knife and peel them.
- Heat one tablespoon of olive oil in a heavy-bottomed saucepan. Sauté the bacon over medium heat for 5 minutes without browning it.
- Add all the garlic cloves and the diced potato, and cook for 5 minutes or until soft. The potato will turn a light cream color and no longer have the white raw part.
- Add the stock or water and the bouquet garni and bring to a boil.
- Simmer for 30 to 40 minutes, partially covered, until the potato cubes start to dissolve into the soup.
- Meanwhile, in a large bowl, whisk the egg yolks with the remaining olive oil until thickened.
- Gradually add the hot soup, bacon, garlic, and potato pieces to the egg mixture. Stir well to incorporate the eggs.
- With the help of a fine-mesh colander, strain the soup back into the saucepan, pressing to extract all the pulp out of the garlic pieces and the remaining potatoes. Ensure that you scrape the back side of the colander into the soup.
- Place the broth back on the stove and heat gently without boiling over low heat.
- Season with salt and pepper to taste if needed.
- Preheat the oven broiler.
- Once the soup is gently simmering, make the homemade croutons by lightly toasting the bread slices under the broiler. Sprinkle the cheese over them and place them under the broiler until melted.
- Place a few croutons in each warm garlic soup bowl, ladle the soup over them, or serve the croutons on the side.
Giangi’s Pro Tips
- Keeping the garlic clove whole instead of chopping it gives a much sweeter flavor.
- Remove any green sprouts from your garlic before cooking with it.
- Once the egg is incorporated into the soup, please do not bring it back to a boil, but a mere simmer. You do not want the egg to curdle.
What dishes can you enjoy with this garlic soup?
This soup can be enjoyed alone as a main dish, followed by a crispy butter lettuce salad with vinaigrette.
If making it as a starter, I will continue your dinner theme with 40 cloves of garlic chicken, and finish your dinner with a light dessert such as strawberries and wine or pomegranate sherbet. Both light and refreshing.
Variations and Substitutions
- This excellent soup can also be prepared with water to replace the chicken stock.
- If you want your soup to be more substantial, add cream towards the end of cooking.
- Add a dash of white wine. I will add flavor to your bowl of garlic soup.
- Substitute the cheese croutons with herb bread .
Storing and Reheating
Store: Once your soup is completely cooled, place it in an airtight container in your refrigerator for up to three days.
Reheat: Place the desired amount into a saucepan and reheat over medium-low until warmed to the desired temperature. Do not boil or bring to a full boil, as it will separate and thicken due to the egg.
Frequently Asked Questions
What is the 10-minute garlic rule?
The more the garlic is broken down, the more the garlic flavor intensifies. After you have diced or sliced your garlic, let it rest for 10 minutes to allow the flavor to intensify before cooking with it.
What is garlic soup good for?
Garlic is great for boosting the immune system as it contains natural properties high in allicin. It is also anti-inflammatory, and garlic can help with the body’s natural detoxification process by supporting the functions of the liver, which helps eliminate toxins from the body.
What organ is garlic good for?
Research indicates that garlic can have a positive impact on your arteries and blood pressure.
If you enjoy this garlic soup recipe, you may want to try my other recipes.
Garlic Soup
Ingredients
Garlic Soup
- 2 garlic bulbs, or 30 cloves separated
- ½ cup olive oil
- 3 slices of bacon, sliced into ¼-inch pieces
- 1 baking potato, peeled and diced
- 6 cups chicken stock, or water
- 1 bouquet garni
- 3 egg yolks
Cheese Croutons
- ½ baguette, sliced
- ¼ cup Gruyere cheese, grated
- salt and pepper, to taste
Instructions
For The Garlic Soup
- Smash the garlic cloves and peel them.
- Heat 1 tablespoon of olive oil in a heavy-bottomed saucepan. Cook the bacon over medium heat for 5 minutes without browning it.
- Add the garlic cloves, the diced potato, and cook for 5 minutes or until softened. Add the stock and bouquet garni and bring to a boil.
- Simmer for 30 to 40 minutes, partially covered, until the potatoes start to dissolve into the soup.
- Whisk the egg yolks in a large bowl. Add the remaining olive oil in a thin stream, whisking until thickened. Gradually whisk in the hot soup, bacon, garlic, and potato pieces into the egg mixture.
- Strain the garlic soup back into the saucepan using a fine mesh colander or chinois, pressing to extract all the liquid. Do not forget to scrape the back side of the colander into the soup.
- Place the soup back to the stove and heat gently without boiling. Season with salt and pepper if needed.
Cheese Crouton
- Preheat the broiler and lightly toast the bread on both sides.
- Sprinkle with the cheese and broil until melted.
- Place a few croutons in each warm garlic soup bowl, ladle the soup over the top, or serve the croutons on the side.
Notes
- Keeping the garlic clove whole instead of chopping it gives a much sweeter flavor.
- Remove any green sprouts from your garlic prior to cooking with it.
- Once the egg is incorporated into the soup, do not bring it back to a boil but a mere simmer. You do not want the egg to curdle.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Soups, Dinners
- Cuisine: French
- Type: Affordable Gourmet
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