Country French Garlic Soup Recipe
A rustic, soul-warming Country French Garlic Soup Recipe — silky potato-and-garlic broth finished with sherry vinegar and olive oil. Easy, budget-friendly, and perfect as a starter or light dinner; adaptable for vegetarian and gratinée styles.
Ingredients
- 3 tablespoons extra-virgin olive oil plus extra for finishing
- 6 –8 large garlic cloves about 1½–2 oz, thinly sliced or lightly crushed
- 1 medium yellow onion finely diced (about 1 cup)
- 2 medium Yukon Gold potatoes ≈12 oz / 340 g, peeled and cut into ½-inch cubes
- 4 cups 1 L good-quality chicken or vegetable stock
- 2 cups 480 ml water (adjust as needed)
- 1 bay leaf
- 1 sprig fresh thyme or ½ tsp dried thyme
- ½ tsp sea salt plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tbsp dry white wine optional
- 1 tbsp sherry vinegar or freshly squeezed lemon juice finish
- 2 –3 slices stale country bread or baguette cubed (optional — for croutons or thickening)
- ¼ cup grated Gruyère or Parmesan optional — for gratinée
- Chopped parsley or chives for garnish
Instructions
- Prep: Peel and slice the garlic; dice the onion; peel and cube the potatoes; cube stale bread if using. Measure stock and have herbs ready.
- Warm the pot: Heat a 3–5 qt heavy-bottomed pot or Dutch oven over low–medium-low heat. Add 2–3 tbsp olive oil and warm until it shimmers (do not let smoke).
- Sweat garlic & onion: Add garlic and onion to the oil. Cook gently over low–medium-low heat, stirring frequently, for 10–12 minutes until soft and translucent but not browned. The goal is to mellow the garlic, not crisp it.
- Add potatoes & herbs: Add cubed potatoes, bay leaf, and thyme; stir to coat and cook 3–4 minutes to wake up the potatoes.
- Deglaze (optional) & add stock: Pour in the white wine (if using) and reduce for 1 minute. Add stock and water, bring to a gentle simmer, cover partially, and simmer 20–25 minutes until potatoes are very tender.
- Rustic: Remove bay leaf; mash about one-third of the soup with a potato masher and stir back to create body while leaving bite.
- Silky: Remove bay leaf and use an immersion blender in the pot (or puree in batches in a blender) until smooth and velvety. For ultra-smooth, strain through a fine mesh sieve.
- Finish & season: Stir in sherry vinegar or lemon juice. Taste and adjust salt and pepper. For extra richness, swirl in 1 tbsp butter or an additional tbsp of olive oil.
- Optional gratinée: Preheat broiler. Ladle soup into oven-safe bowls, top with a toasted slice of baguette or crouton, sprinkle with grated Gruyère or Parmesan, and broil 2–3 minutes until bubbly and golden. Serve immediately.
- Garnish & serve: Drizzle with a little extra virgin olive oil and scatter chopped parsley or chives on top. Serve hot.
Notes
- Garlic technique: Keep heat low when cooking garlic to avoid bitterness. If you want a milder, sweeter garlic note, roast half (or a whole head) of the garlic at 400°F (200°C) for 25–30 minutes, then squeeze the softened cloves into the soup near the end of cooking.
- Potato choice: Yukon Golds create a naturally creamy texture. Russets work but can break down more — watch cooking time.
- Salt: Add salt gradually — stock sodium varies widely. Season fully at the end.
- Vegan option: Use rich vegetable stock, omit cheese and butter, and finish with extra olive oil. Add a splash of tamari for umami if desired.
- Make-ahead & storage: Refrigerate up to 48 hours. Reheat gently over low heat; add a splash of water or stock if too thick. Freeze (without dairy finishes) up to 3 months — thaw overnight before reheating. Texture may change slightly; re-blend to restore creaminess.
- Serving variations: Top with a soft-poached egg and wilted greens; add crispy pancetta or fried sage; or make the classic gratinée with cheese and toasted bread for a richer presentation.
- Troubleshooting: Bitter garlic = too hot/too fast. Thin soup = simmer uncovered to reduce or add and blend more potato. Flat flavor = add a small splash of vinegar/lemon and finish with fat (olive oil or butter).
- Calories note: calorie estimates below assume the base recipe (no optional bread, cheese, or butter). See Recipe Card Info for details.