Description
Country French Garlic Soup (Soupe à l’Ail) is a rustic, comforting soup made with slow-simmered garlic, herbs, and a touch of cream. Traditionally served with toasted baguette slices and melted cheese, it’s a simple yet deeply flavorful dish perfect for cool evenings.
Ingredients
-
- 3 whole heads of garlic (about 30 cloves), peeled
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- 6 cups chicken or vegetable broth
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1 bay leaf
- Salt and black pepper, to taste
- 1/4 cup heavy cream (optional, for richness)
- 1 teaspoon lemon juice (optional, to brighten flavor)
For Serving:
- 1 baguette, sliced and toasted
- 1/2 cup shredded Gruyère or Swiss cheese
- Chopped parsley, for garnish
Instructions
- Peel garlic cloves and cut off the tough ends if necessary. You can blanch the garlic for 1 minute in boiling water to mellow its flavor if desired.
- In a large pot, heat olive oil and butter over medium heat. Add garlic and onion and sauté for 8–10 minutes, stirring often, until golden and fragrant (do not burn).
- Add broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until garlic is very soft and the broth is infused with flavor.
- Remove bay leaf. Use an immersion blender (or transfer to a blender) to purée the soup until smooth and creamy.
- Stir in heavy cream and lemon juice (if using), then adjust seasoning to taste.
- Ladle soup into bowls and top with toasted baguette slices. Sprinkle generously with Gruyère or Swiss cheese and broil for 2–3 minutes until melted and bubbly.
- Garnish with parsley and serve hot with extra bread on the side.
Notes
- For a lighter version, skip the cream — the blended garlic makes it naturally creamy.
- Roasting half of the garlic before adding it to the pot gives the soup a deeper, sweeter flavor.
- This soup keeps well refrigerated for up to 4 days and tastes even better the next day.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup / Main Course
- Method: Simmering & Blending
- Cuisine: French