Soupe à l’Ail (Garlic Soup)
Recipe Summary
A classic French garlic soup made by simmering 36 garlic cloves into a fragrant broth with broken angel hair pasta, poached egg white clouds, and a rich egg yolk and vinegar liaison. Serves 4 to 6.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 tbsp | |
| Olive oil | 2 tsp | |
| Garlic | 2 large heads (~36 cloves) | Separated into cloves, peeled, and coarsely chopped |
| Water | 8 cups | |
| Salt | To taste (~1 tsp) | |
| Black pepper | To taste | Freshly ground |
| Vermicelli or angel hair pasta | 3 oz | Broken into small pieces |
| Eggs | 6 large | Separated (yolks and whites) |
| White wine vinegar | 3 tbsp |
Instructions
-
Sauté Garlic and Simmer Broth
Melt the unsalted butter (1 tbsp) and olive oil (2 tsp) in a large saucepan over medium-high heat. Add the chopped garlic (2 heads) and cook while stirring for about 1 minute—do not allow the garlic to brown. Add water (8 cups), season with salt (~1 tsp) and black pepper, bring to a boil, cover, reduce heat, and simmer for 15 minutes.
-
Puree Garlic
Strain the cooking liquid into a bowl and reserve the cooked garlic. Transfer the garlic and 1/2 cup of the strained liquid into a blender or food processor. Blend to a fine, smooth puree.
-
Cook Pasta
Return the remaining strained liquid to the saucepan, stir in the garlic puree, and bring back to a boil. Add the broken vermicelli or angel hair pasta (3 oz), stir, and cook for about 3 minutes until just tender. Do not overcook.
-
Mix Egg Yolks and Vinegar
While the pasta cooks, blend the 6 egg yolks and white wine vinegar (3 tbsp) together in a small bowl until smooth.
-
Poach Whites and Finish Soup
Turn off the heat under the saucepan. Gently drop in the 6 egg whites and cover the pan immediately without stirring so they form soft, cloud-like ribbons. Once the whites are fully cooked, add the egg yolk mixture and stir very slowly to incorporate. Taste and adjust seasoning with additional salt and pepper if needed.
Useful Notes
Flavor & Seasonal Tip
The egg yolks enrich and soften the broth, while the vinegar brightens and sharpens the garlic profile. For the best flavor, prepare this soup in late spring when fresh, soil-harvested garlic is available at local markets.