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Country French Garlic Soup

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A traditional rustic garlic soup from the countryside of Lautrec, France, known for its mild pink garlic. This soup is flavorful, energizing, and historically served to cure hangovers and provide energy during harvest season.

Ingredients

Scale
  • 1 medium yellow onion, finely chopped
  • 20 cloves garlic, minced (about 1/3 cup)
  • 5 tablespoons olive oil (divided use)
  • 4 eggs
  • Garlic croutons (for garnish)
  • Chives and/or fresh sage (for garnish)

Instructions

  1. Heat 2 tablespoons of olive oil in a soup pot over low flame.
  2. Add the finely chopped onion and sauté lightly until translucent.
  3. Add the minced garlic and cook gently without browning.
  4. Pour in chicken broth and simmer the mixture for 20 minutes.
  5. In a separate pan, heat remaining olive oil and lightly cook the eggs to desired doneness or poach them.
  6. Place garlic croutons in the bottom of each soup bowl.
  7. Ladle the hot soup over the croutons.
  8. Top each serving with an egg and garnish with snipped chives, chopped fresh sage, and a grind of fresh pepper.

Notes

This soup is traditionally served the morning after banquets or during harvest season for its reputed restorative properties. Use mild pink garlic if available for authentic flavor. Garlic croutons add a delightful texture contrast.

Nutrition

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