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: 6
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 g) butter
- 2 tsp (dash) olive oil
- 2 large garlic heads, peeled and chopped
- 8 cups (2 l) water
- Salt, to taste
- Ground black pepper, to taste
- 3 oz (85 g) vermicelli noodles, broken into small pieces
- 6 eggs, separated
- ¼ cup (60 ml) white wine vinegar
Directions
- Heat butter and oil gently in a pot.
- Add garlic and cook for 1–2 minutes, stirring constantly. Do not let the garlic brown.
- Add water, salt, and black pepper.
- Bring mixture to a boil, reduce heat, and simmer for about 15 minutes.
- Remove garlic from the liquid using a slotted spoon and set the broth aside.
- Puree garlic with ½ cup (120 ml) of the reserved liquid in a food processor or blender.
- Add puree back to the pot with the broth, bring to a boil, and stir thoroughly to combine.
- Add vermicelli to the pot, cooking until the noodles are just tender.
- Whisk together egg yolks and vinegar in a small bowl.
- Remove pot from the heat and pour egg whites in without stirring.
- Wait a few moments and then add the vinegar mixture, stirring gently.
- Serve soupe á l’ail immediately.
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