France Soupe à l'Ail (Garlic Soup)
Soupe á l’ail has its origins in the regions surrounding the Pyrenees mountain range at the French-Spanish border, where it was thought to help ward off sickness. This soup is heavily imbued with the intense, buttery flavor of slowly sautéed garlic. Commonly served with pasta and crusty bread, this soup makes a robust meal. Many French cooks prefer adding vegetables or peppers to the soup, though the core flavor of this soup should always revolve around garlic. Recipe Servings: Serves 6
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 large heads garlic, peeled and chopped
- 1 Tbsp (15 g) butter
- 2 tsp (dash) olive oil
- 8 cups (2 l) water
- salt to taste
- Freshly ground pepper to taste
- 3 oz (85 g) vermicelli noodles, broken into small pieces
- 6 eggs, separated
- 1/4 cup (60 ml) white wine vinegar
Directions
- In a pot, gently heat the butter and oil. Add the garlic and cook for 1–2 minutes, stirring constantly. Do not let the garlic brown.
- Add the water, salt, and pepper to the pot and increase the heat to bring the mixture to the boil. Reduce the heat and simmer for about 15 minutes.
- Strain the garlic from the liquid with a slotted spoon and set the broth aside.
- In a food processor, puree the garlic with 1/2 cup (120 ml) of the reserved liquid.
- Add the puree back to the pot with the broth. Bring the soup to the boil and stir thoroughly to combine.
- Add the vermicelli to the soup, cooking until the noodles are just tender.
- In a small bowl, whisk together the egg yolks and vinegar.
- Turn off the cooking element and pour the egg whites to the soup without stirring.
- After a few moments, add the vinegar mixture and gently stir the soup.
- Serve soupe á l’ail immediately.
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