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This hometown favorite from the cozy village of Lautrec in the south of France turns kitchen staples into a smooth, rich bowl of goodness. A splash of homemade mayo surprises everyone, making the broth creamy while still keeping it light on the spoon.
This soup totally saved me last winter when I couldn’t shake a cold. The soft garlic and full-flavored broth really hit the spot, and now I make it whenever I need a pick-me-up meal.
Luscious Ingredient Choices
- Egg: Let your eggs hang out on the counter to take the chill off for stable mayo. Hang onto the white just in case you need to fix a split batch.
- Olive Oil: Pick something smooth for the mayo—skip that super spicy olive oil for now.
- Herbs: Sage brings an earthy layer, but thyme or tarragon are great if you’re in the mood for something different.
- Chicken Stock: High-quality store stock does the trick, but homemade gives you that deep flavor. Grab the low-salt kind so you can tweak the taste later.
- Garlic: Look for heavy bulbs with tight skins, and skip ones that are starting to sprout since sprouts make things bitter.
Laid-back Step-by-step Guide
- Bring It All Together:
- Pour in the mayo you made, but do it slowly into your garlic-y broth, whisking non-stop. Don’t let it hit a boil—just heat it gently and taste-test your salt and pepper.
- Get Your Mayonnaise Ready:
- Everything should be room temp before you start blending for a smooth emulsion. Place your stick blender at the bottom of the bowl and mix until it suddenly thickens up. Pop it up just a little once it comes together.
- Handle the Garlic:
- Peel each clove, split in half, and check for green bits inside—pull those out since they’re too bitter. Simmer the cloves just till they’re soft, about a few minutes. Mash while hot for the creamiest feel.
- Make the Broth Base:
- Use a thick pot to make sure things don’t scorch. Warm up your stock on low with herbs tossed in, letting their flavors seep through. You want tiny bubbles, not a big boil.
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In a house full of garlic fans, this one always wins over people who say they’re not into garlicky meals. Watching garlic go from punchy to sweet never stops amazing my crew.
Fun Ways to Serve
Dunk slices of crispy bread right in, and you’ve got yourself a hearty meal. For extra oomph, dropping in a poached egg makes it nice and filling so you won’t be hungry after.
As soon as the weather turns chilly, I find myself making this each week. Letting the broth simmer away and whisking in the mayo is a calming routine that I really look forward to now.
When I’m dragging from a long day or fighting a bug, a warm bowl of this before sleep is my secret move. Somehow the mellow garlic heat helps me forget I’m under the weather.
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This bowl really proves how awesome basic ingredients can taste with a little care. Somehow the simplest dishes give me the most comfort—starter, dinner, or late-night snack, it keeps the table happy every time.
Frequently Asked Questions
- → Why do you need to remove the garlic shoots?
- Those little green bits inside garlic can turn things bitter if you use a lot, so it's best to pop them out.
- → Why blanch the garlic cloves?
- Giving garlic a quick boil softens its punch and makes the taste way smoother.
- → Can the mayonnaise be store-bought?
- Homemade is the way to go for the best flavor, but a fancy store mayo works if you’re short on time.
- → Why can't the soup be boiled after adding mayonnaise?
- Heat can split the eggy mayo and mess up the creamy goodness, so keep it just hot, not bubbling.
- → Can I make this soup ahead?
- It’s tastiest right after making, but you can warm it up again gently within a day. Don’t let it boil!