Description

This delicious, velvety garlic soup originates in the Lautrec region of France. It uses homemade mayonnaise as a thickener to give it a rich and velvety texture, but isn't a thick soup, but a brothy one. It's perfect for warming up in the winter or when f

Ingredients

• 64 oz. chicken stock (or vegetable stock for a vegetarian version)
• small bunch of fresh sage
• 1 large whole head of garlic
• Mayonnaise:
• 2/3 c. extra virgin olive oil, or preferred vegetable oil
• 1 large egg, separated
• 1 t. Dijon mustard
• pinch of salt
• For Serving:
• slices of toasted baguette, crusty croutons, a drizzle of olive oil, a sprinkle of smoked paprika, fresh chopped parsley

Steps

1. Heat chicken stock and sage in a large Dutch oven or stock pot; bring to a simmer; simmer very gently while prepping the garlic.
2. Remove and discard the skins from the garlic cloves; slice cloves in half lengthwise. Use the tip of a sharp knife or a toothpick to pry out, remove and discard the little embryonic shoot since these can be bitter when using lots of garlic in a recipe.
3. Bring a small saucepan of water to a boil; add the garlic cloves; boil for 3-4 minutes; drain.