Garlic Soup French (Print Version)
# Ingredients:
01 -
A pinch of salt.
02 -
⅔ cup olive oil.
03 -
1 head of garlic, large.
04 -
64 ounces of chicken broth.
05 -
1 egg, separate yolk from white.
06 -
1 teaspoon Dijon mustard.
07 -
Small handful of fresh sage sprigs.
# Instructions:
01 -
Start by putting chicken broth and sage into a heavy pot. Warm it gently as you work on the garlic.
02 -
Slice garlic cloves after peeling. Take out the centers, then boil them for a few minutes. Drain them and crush well.
03 -
Stir the crushed garlic into the broth. Keep it simmering softly for around 10 minutes.
04 -
Using a stick blender, mix the egg yolk, mustard, olive oil, and salt together until creamy. Add egg white only if needed.
05 -
Optional: strain the broth for a smoother finish. Slowly mix heated broth with mayo before stirring it into the pot. Keep it warm, but don’t let it boil.
# Notes:
01 -
Keep the broth under boiling point after mixing in mayo.
02 -
Strain if you'd like a silkier end result.
03 -
Inspired by the French Cooking Academy.