Classic French Garlic Soup
Who doesn’t know the unmistakable smell and taste of garlic? A large number of sulfur compounds contribute to the smell and taste of it. I don’t advice you to eat it before a date. But this paleo French garlic soup doesn’t have a strong smell. The secret… I cooked the garlic cloves for 10 minutes before I put them into the chicken stock. You have to try this soup it is delicious and easy to make. Serve it with toasts and some fried sage leaves.
French cuisine is one of may favorites. Some years ago, I took a beautiful holiday in Provence with my husband. We did an art and food tour. We visited the places where Cezanne, Matisse, Chagall, Picasso and Van Gogh lived and worked at one moment in time. Stopping in between to enjoy the masterpieces of French cuisine. The small villages surprised with the finest dishes each time. My other big love are traditional French markets! Oh, my God, that was Heaven for me! I really miss those markets with farmers’ veggies and fruits. The smell and the taste of sunshine on them.
Garlic Against Vampires
Garlic is native to Central Asia and northeastern Iran. It was known in ancient Egypt, used as food flavoring and medicine. Garlic has been cultivated in Mesopotamia 4000 years ago. And a well-preserved garlic was found in the tomb of Tutankhamun. Garlic also appears on our September Challenge. It has so many uses in recipes that it won’t be a problem to tick that off. Garlic conquered the world. It is used not just in different cuisine. But many cultures have used garlic for protection or white magic. To ward off vampires, demons, devils, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.
French garlic soup is not fancy, it’s a staple in France. I learnt an interesting trick to add egg yolks, mustard and oil into the soup without making scrambled eggs. I think some of you are surprised to hear I made mayonnaise from those three ingredients. I didn’t come up with this, I learnt it in France.
This classic French garlic soup is not a thick cream, it is silky. Creamy garlic soup is another recipe, this is a classic one. You can say I repeat “It’s easy, it’s easy” like a parrot, but I can’t say anything else. It’s easy just try!
Classic French Garlic Soup
- 2 bulbs bio garlic
- 1.4 liter chicken stock homemade or use cubes
- 16 pcs sage leaves
- 1 portion mayonnaise
- 50 ml olive oil
- 8 slices small toast from gluten free bread
- salt and pepper season to taste
- smoked paprika powder to decorate
One Portion Mayonaise
- 1 egg yolk
- 1 tsp mustard
- 150 ml avocado oil
- Salt and pepper for seasoning
- Heat up the chicken soup or make from cubes.
- Peel the garlic. Cut the cloves in half and cut off the small germs from the middle.
- Pour water into small pan enough to cover all garlic. Add garlic cloves and cook them for 10 minutes once it starts boiling until soft.
- Make the mayonnaise. Put egg yolks, mustard, salt and pepper into small bowl, and whisk them. Add avocado oil to the egg mixture very slowly, whisk constantly, until thick.
- Mash soft garlic cloves with fork or garlic press.
- Add mashed garlic and 4 sage leaves to the chicken stock and simmer for 10 minutes.
- Add the mayonnaise very slowly into the garlic chicken stock, simmer for another 10 minutes and mix gently. Do not boil it! It will be silky, not creamy.
- Fry 12 pcs sage leaves in hot olive oil for 5-6 seconds, no more! Transfer them to paper towel to absorb excess oil. You will have crunchy sage leaves.
- Serve the soup into soup plates and decorate with a pinch of smoked paprika, crunchy sage leaves and drizzle with 1 tsp sage oil which you used earlier to fry the sage leaves. Make some small toasts to garnish.