French Garlic Soup, or Soupe à l’Ail, is a flavorful and aromatic soup that’s both simple and sophisticated. Originating from the Provence region of France, this soup is packed with the rich, bold flavor of roasted garlic, combined with a savory broth and a touch of creaminess. It’s often considered a comfort food, perfect for cold days or when you need a soothing, yet flavorful meal. The soup is typically served with toasted bread and a sprinkle of cheese, making it the perfect dish for garlic lovers.

Ingredients:

  • 1 head of garlic (about 12-14 cloves), peeled and minced (or roasted garlic for a milder flavor)
  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 1/2 cup heavy cream (optional, for creaminess)
  • 4 slices of French baguette (or any crusty bread)
  • 1 cup grated Gruyère cheese (or Parmesan, for topping)
  • Fresh parsley (for garnish)

Instructions:

  1. Prepare the garlic: If using roasted garlic, cut off the top of the head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven at 375°F (190°C) for about 30 minutes until soft and caramelized. Otherwise, finely mince the raw garlic cloves.
  2. Cook the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic (or roasted garlic) and cook for another 2-3 minutes, stirring occasionally, until fragrant.
  3. Simmer the soup: Pour in the chicken or vegetable broth and water, and add the bay leaf, thyme, black pepper, and salt. Bring the soup to a simmer and let it cook for 15-20 minutes to allow the garlic to infuse the broth.
  4. Blend the soup: After simmering, remove the bay leaf. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, but be careful as the soup will be hot. If you prefer a chunkier texture, blend only half of the soup.
  5. Finish with cream (optional): Stir in the heavy cream for a richer, creamier texture. Taste the soup and adjust seasoning with salt and pepper if needed.
  6. Toast the bread: While the soup is simmering, toast the slices of bread until golden and crisp.
  7. Serve: Ladle the soup into bowls, top each with a slice of toasted bread, and sprinkle with the grated Gruyère or Parmesan cheese. Place the bowls under the broiler for 2-3 minutes until the cheese is melted and bubbly.
  8. Garnish and enjoy: Garnish with fresh parsley and serve hot.

Nutrition (per serving, assuming 4 servings):

  • Calories: 250 kcal
  • Protein: 6 g
  • Fat: 15 g
    • Saturated fat: 5 g
  • Carbohydrates: 24 g
    • Fiber: 3 g
    • Sugars: 8 g
  • Cholesterol: 20 mg
  • Sodium: 650 mg
  • Potassium: 400 mg

Note:
For a lighter version of this soup, you can skip the heavy cream and opt for a dairy-free alternative, such as coconut milk or almond milk. The soup can be stored in the refrigerator for 3-4 days and reheated when needed. It can also be frozen for up to 3 months. Feel free to experiment with adding a bit of white wine or a squeeze of lemon juice for extra depth of flavor!