Soupe a L’ail Recipe: An Easy Garlic Soup

Garlic is a popular ingredient used as a flavouring in countries across the globe, yet it is commonly associated with France and French cuisine. In France, garlic is considered a vegetable, and not just a flavouring ingredient, so it is unsurprising that many French recipes use it as a primary ingredient, including this soupe a l’ail recipe.

Soup a l’ail is simply garlic soup. It is one of the oldest French soups, dating back to the Middle Ages. In many ways, it is similar to tourin, which is another type of French garlic soup. Traditionally, people serve the soup with croutons, or you can serve it with the bread of your choice.

Some people add duck fat to the garlic soup to give it a richer flavour, but we have not included this ingredient in our recipe. Our soupe a l’ail recipe is budget-friendly and easy to make. There are also many health benefits associated with eating lots of garlic. Here is our recipe for soupe a l’ail.

Useful Information

Preparation time:	10 minutes
Cooking time:	30 minutes
Servings:	4-6
Vegetarian:	YES (use vegetable stock)
Vegan:	NO
Gluten-free:	YES
Dairy-free:	Dairy-free but contains eggs

Ingredients for the Soupe a L’Ail Recipe

• 2 heads of garlic
• 2 tbsp olive oil
• 1 litre of vegetable or chicken stock
• 6 eggs, separated
• 3 tbsp white wine vinegar
• Salt and freshly ground pepper to taste

How to Make the Soupe a L’Ail Recipe

1. Peel and roughly chop the garlic.
2. Put the oil in a large pan over medium heat, then add the garlic. Cook the garlic for approximately one minute, making sure it does not brown.
3. Cover the garlic with the stock, and season with salt and freshly ground pepper.
4. Cover the pan and simmer for 20 minutes.
5. Strain the garlic from the cooking liquid and put it into a blender along with approximately one cup of the liquid. Blitz the mixture into a smooth puree before returning to the pan with the rest of the cooking liquid.
6. Bring the mixture to a boil, then remove the pan from the heat.
7. Lightly whisk the egg whites, then drop them into the pan. Do not stir the egg whites into the soup; they should just form a cloudy mixture.
8. Whisk the egg yolks and white wine vinegar together, then stir slowly into the soup.
9. Serve the soup immediately.

Additional Tips

• Our soupe a l’ail recipe is great with croutons, but you can also serve it on its own or with the bread of your choice.
• Garlic or vegetable crisps are an alternative garnish for those on a gluten-free diet.
• Add some duck fat towards the end of the cooking process for a richer soup.
• Another way to create a richer, creamier French garlic soup is to add some cream when you remove the soup from the heat (the soup is then not suitable for vegans or those on a dairy-free diet).