Silky French Garlic Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
2 quarts chicken broth
02 -
1 tiny bundle fresh sage
03 -
1 jumbo garlic bulb
→ Mayonnaise
04 -
2/3 cup light olive oil
05 -
1 big egg, split
06 -
1 teaspoon French mustard
07 -
1 tiny bit salt
→ Garnish (Optional)
08 -
Crunchy bread chunks
09 -
More olive oil for pouring
10 -
Smoky paprika
11 -
Green parsley
# Instructions:
01 -
Warm chicken broth with sage in a big pot. Keep it barely bubbling.
02 -
Strip garlic skin, cut through middle, take out green sprouts. Toss in boiling water for 3-4 minutes, empty water, then squash well using a fork.
03 -
Put crushed garlic into warm broth and let it cook slowly for 10 minutes.
04 -
Mix egg yellow part, mustard, salt, and oil with stick blender till creamy. Throw in white part if you want it thicker.
05 -
If you want, run soup through strainer. Mix a bit of hot soup into mayo first, then stir into the pot. Warm it up but don't let it bubble. Top with extras if you want.
# Notes:
01 -
Old-school French soup from down south
02 -
Never let it boil after mixing in mayo or it'll break apart