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Country French Garlic Soup

Country French Garlic Soup, also known as 'Soupe à l'Ail,' is a hearty, flavorful dish that showcases the rich taste of garlic combined with rustic ingredients. This comforting soup is perfect for a cozy dinner and pairs wonderfully with crusty bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine French
Servings 4 People
Calories 180 kcal

Equipment

  • 1 large pot
  • 1 blender or immersion blender
  • 1 measuring cups
  • 1 measuring spoons
  • 1 ladle
  • 4 bowls for serving

Ingredients
  

  • 3 tablespoons olive oil
  • 12 large garlic cloves, minced Adjust quantity for desired garlic flavor.
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable or chicken broth
  • 1 leaf bay leaf
  • 1 teaspoon thyme, dried Or 1 tablespoon fresh thyme.
  • 1 teaspoon salt Or to taste.
  • ½ teaspoon black pepper Or to taste.
  • ½ cup heavy cream Optional for serving.
  • 2 tablespoons fresh parsley, chopped For garnish.
  • as needed serving crusty bread Optional for serving.

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté for about 2 minutes, being careful not to let it burn.
  • Add the diced onion, carrots, and celery to the pot. Cook for about 5-7 minutes, or until the vegetables are softened.
  • Pour in the broth, add the bay leaf, thyme, salt, and pepper. Stir well and bring the soup to a gentle boil.
  • Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
  • Remove the bay leaf. Using a blender or immersion blender, puree the soup until smooth. If using a regular blender, be sure to let the soup cool slightly before blending in batches.
  • Return the soup to the pot and reheat gently. Optional: stir in heavy cream for a richer texture.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and accompanied by crusty bread if desired.

Notes

For a vegan version, omit the heavy cream or use a plant-based alternative.
This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Feel free to adjust the number of garlic cloves according to your taste preference—more for a stronger garlic flavor and less for a milder taste.