Savory French Garlic Soup

Why I Love This Recipe

I love how this soup uses such humble ingredients to create something elegant and satisfying. Garlic, when simmered gently, loses its sharpness and transforms into a soft, nutty, almost buttery flavor. The richness from the olive oil balances perfectly with the lightness of chicken stock. It’s wholesome, naturally gluten-free, and versatile enough to enjoy on its own or with a crusty baguette for dipping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 64 ounces chicken stock (or vegetable stock for vegetarian)

• 1 large head of garlic

• 2/3 cup olive oil (or another mild vegetable oil)

• 1 small onion, finely chopped (optional, for added depth)

• 2 sprigs fresh thyme or 1 teaspoon dried thyme

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• Fresh parsley, for garnish

• Grated Parmesan or Gruyère cheese, for serving (optional)

Directions

1. I start by peeling the garlic cloves and gently crushing them to release their flavor.

2. In a large pot, I heat the olive oil over medium-low heat and add the garlic (and onion if using). I cook slowly for 8–10 minutes, stirring often, until the garlic is golden and fragrant but not browned.

3. I add the chicken stock, thyme, bay leaf, salt, and pepper. I bring it to a gentle simmer and cook uncovered for 25–30 minutes.

4. I remove the thyme and bay leaf, then use an immersion blender (or transfer to a blender carefully) to puree the soup until smooth and creamy.

5. I taste and adjust seasoning, then ladle the soup into bowls.

6. I finish with fresh parsley and a sprinkle of cheese if I want extra richness.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 30 minutes to cook, so I can have a fragrant pot of garlic soup ready in under an hour.

Variations

Sometimes I add a splash of dry white wine while simmering for extra depth. For a heartier version, I stir in a few cubes of crusty bread while blending, which thickens the soup and makes it even more rustic. If I want a creamier finish, I add a small swirl of heavy cream just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup gently on the stovetop over medium heat. It also freezes beautifully for up to 2 months—I thaw it in the fridge overnight and reheat before serving.

FAQs

Does this soup taste strongly of garlic?

Not overwhelmingly. The long simmer mellows the garlic, turning it nutty and mild rather than sharp or harsh.

Can I make it vegetarian?

Yes, I just use vegetable stock instead of chicken stock.

Do I need to roast the garlic first?

No, simmering achieves the same mellow flavor. Roasting works too if I want a deeper, caramelized taste.

Can I add potatoes to thicken it?

Yes, one diced potato added to the stock makes the soup thicker and creamier once blended.

What should I serve with this soup?

I love pairing it with crusty bread, croutons, or a light salad. It also works beautifully as a starter for a larger meal.

Conclusion

Savory French garlic soup is a timeless recipe that turns a handful of simple ingredients into something comforting and refined. I love its smooth texture, rich aroma, and how it pairs perfectly with a slice of warm bread. Whether I serve it as a starter or a light meal, it’s always satisfying and full of rustic French flavor.