COUNTRY FRENCH GARLIC SOUP

Name: COUNTRY FRENCH GARLIC SOUP
Prep time: 15 min
Cook time: 1 h
Yield: 6 people
Ingredients: 2 tablespoons olive oil; 4-6 heads of garlic, cloves separated and unpeeled (Don't be scared by the amount of garlic!); 6 cups chicken broth or vegetable broth; 4 sprigs fresh thyme; 2 bay leaves; 1 teaspoon dried herbes de Provence (or a mix of dried thyme, rosemary, and oregano); Salt and freshly ground black pepper to taste; Optional garnishes: Toasted croutons, grated Gruyère cheese, a drizzle of olive oil, fresh parsley

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Prep Time
15 mins
Cook Time
1 hr
Servings
6 people
Calories
250 kcal
Course
Soup
Cuisine
French

COUNTRY FRENCH GARLIC SOUP

Iris Warren

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This rustic French Garlic Soup is a celebration of the humble garlic. Roasting the garlic mellows its flavor, creating a comforting and flavorful soup. It's simple to make and perfect for a cozy meal.

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Ingredients

Servings

2 tablespoons olive oil
4-6 heads of garlic, cloves separated and unpeeled (Don't be scared by the amount of garlic!)
6 cups chicken broth or vegetable broth
4 sprigs fresh thyme
2 bay leaves
1 teaspoon dried herbes de Provence (or a mix of dried thyme, rosemary, and oregano)
Salt and freshly ground black pepper to taste
Optional garnishes: Toasted croutons, grated Gruyère cheese, a drizzle of olive oil, fresh parsley

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Instructions

Roast the garlic: Preheat oven to 375°F (190°C). Toss the unpeeled garlic cloves with 1 tablespoon of olive oil. Spread them in a single layer on a baking sheet. Roast for 20-30 minutes, or until the garlic is soft and fragrant. Let cool slightly.
Squeeze out the garlic: Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their peels into a medium-sized pot. Discard the peels.
Sauté the garlic: Add the remaining 1 tablespoon of olive oil to the pot. Cook the roasted garlic over medium-low heat for about 5 minutes, stirring occasionally, until it becomes slightly caramelized. Be careful not to burn it.
Add broth and aromatics: Pour the chicken broth (or vegetable broth) into the pot. Add the thyme sprigs, bay leaves, and herbes de Provence. Bring to a simmer.
Simmer: Reduce the heat to low and simmer the soup for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld.
Season and serve: Remove the thyme sprigs and bay leaves. Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with toasted croutons, grated Gruyère cheese, a drizzle of olive oil, and fresh parsley, if desired.

Notes

Garlic: Don't be intimidated by the amount of garlic! Roasting mellows its flavor, making it sweet and savory. Use fresh, good-quality garlic.
Broth: Chicken broth adds more depth of flavor, but vegetable broth is fine for a vegetarian version.
Simmering: Slow simmering is key to developing the rich flavor of this soup.
Garnishes: The garnishes are optional, but they add a nice touch of flavor and texture.
Variations: Some recipes include adding a small amount of cream or milk for extra richness. You can also add other vegetables, such as onions or leeks, to the soup.