Country French Garlic Soup (Soupe à l'ail)
This Country French Garlic Soup, or Soupe à l'ail, is a comforting and flavorful dish featuring slow-cooked garlic, herbs, and toasted baguette. It's a simple yet elegant soup perfect for a cold night or as a starter for a dinner party.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Ladle
- Baking Sheet
- Oven
- Broiler
- Cheese grater (optional)
Ingredients
- 1 large head of garlic, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 6 cups vegetable broth or chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- ¼ cup dry sherry optional
- 1 baguette, sliced into 1-inch thick rounds
- ½ cup grated Gruyère cheese optional
- Salt to taste
- Pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the sliced garlic, reduce the heat to low, and cook, stirring frequently, until the garlic is softened and fragrant, about 10-15 minutes. Do not brown the garlic.
- Stir in the fresh thyme sprigs and bay leaf.
- If using, pour in the dry sherry and scrape the bottom of the pot to loosen any browned bits.
- Pour in the vegetable or chicken broth and bring to a simmer.
- Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour.
- While the soup is simmering, preheat your oven's broiler. Arrange the baguette slices on a baking sheet and broil for a few minutes per side, until golden brown and crispy.
- If using, grate the Gruyère cheese.
- Remove the thyme sprigs and bay leaf from the soup.
- Ladle the soup into bowls.
- Top each bowl with several toasted baguette slices and sprinkle with grated Gruyère cheese (if using).
- Serve immediately and enjoy!
Notes
For the best flavor, use fresh, high-quality ingredients. Be patient when cooking the garlic, as burning it will result in a bitter soup. Taste and adjust the seasoning as needed. Country French Garlic Soup is even better the next day; store it in the refrigerator for up to 3 days and reheat gently. For a richer soup, stir in a dollop of crème fraîche or heavy cream before serving. If the soup is too thick, add more broth to thin it out; if it's too thin, simmer uncovered to reduce the liquid.