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A bowl of creamy French Garlic Soup is featured as the main image for the recipe article.

Easy French Garlic Soup (Soupe à l'ail)

This French Garlic Soup recipe delivers a deeply flavorful and aromatic experience by coaxing out the garlic's sweetness without sacrificing its characteristic kick. Careful attention to cooking time and the addition of sherry and vinegar balance the flavors for a perfect soup every time.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups chicken broth
  • 10-12 cloves garlic, thinly sliced
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup dry sherry
  • 2 tablespoons red wine vinegar
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 slices baguette, toasted or fried
  • Grated Parmesan cheese optional
  • Chopped fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Bowls
  • Toaster or frying pan (for baguette)
  • Optional: Small pan for poaching eggs

Method
 

  1. Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add the sliced garlic and cook gently, stirring frequently, until softened and lightly golden, about 10-15 minutes. Be careful not to brown or burn the garlic, as this will make it bitter.
  2. Infuse the Broth: Add the dried thyme and bay leaf to the pot. Cook for another minute, stirring constantly, until fragrant. Pour in the chicken broth and bring to a simmer.
  3. Simmer and Season: Reduce the heat to low and simmer gently for at least 30 minutes, or up to an hour, to allow the flavors to meld. Remove the bay leaf.
  4. Deglaze and Balance: Stir in the dry sherry and red wine vinegar. Season with salt and freshly ground black pepper to taste.
  5. Serve: Ladle the soup into bowls. Top each bowl with a slice of toasted or fried baguette. If desired, carefully crack an egg into each bowl just before serving and let it poach in the hot soup for a minute or two. Garnish with grated Parmesan cheese and chopped fresh parsley.

Notes

For the best flavor, use homemade chicken broth. Be careful not to brown the garlic, as this will make the soup bitter. The addition of dry sherry and red wine vinegar is crucial for balancing the sweetness of the garlic. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.