Treasures of French cuisine: festive garlic cream with toast

The French love garlic as much as they love it, but their garlic is a little different from ours. The consistency is achieved by mixing and by means of a special procedure, called layering, by gentle thickening with the help of egg yolks. The signature practicality of haute cuisine has been combined here with the most homely ingredients of the French countryside, creating luxury for all.

6 servings

45 minutes


preparation process

  1. Heat the fat in a large saucepan, add the finely chopped onion and sauté for 2 minutes. Then pour in the garlic slices and sauté for two minutes. Sprinkle with flour, mix well, pour into the broth and bring to a boil. Add salt, pepper, and thyme leaves, reduce heat, and cook gently, covered, for 20 minutes.

  2. Meanwhile, heat the olive oil in a skillet and sauté the chopped garlic until golden and slightly crunchy, about 3 minutes. Drain the fat on a paper towel.

  3. Blend the soup until smooth and leave it on the stove at a moderate temperature.

  4. Beat the egg whites and pour into the soup, stirring constantly to make threads. Do not boil the soup over. Beat the egg yolk with vinegar, add a little hot soup to it, whisk and then pour it into the soup, whisking constantly.

  5. In bowls or on plates, sprinkle the soup with sauteed garlic and serve with slices of dry toast.

Choose from other garlic soup recipes

Try the traditional garlic recipe according to the video recipe

You can find the full recipe here here

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