French Garlic Soup (with Cheesy Crostinis)

If you love garlic… then this is the soup for you.

Rich, velvety, and bursting with garlic flavor, this French Garlic Soup is a must-make for garlic lovers. Slightly sweet and earthy, it’s one of those comforting soups that warms you to the core. Topped with crispy, cheesy crostini, this garlic soup comes together in about 30 minutes—perfect for curling up with on the couch during colder months. Or, if you’re like me, you’ll be making this all year round.

WHAT YOU’LL NEED FOR FRENCH GARLIC SOUP

FRENCH GARLIC SOUP

• Garlic – 2 whole bulbs. I do reccomend you to use whole bulbs and not garlic cloves for this recipe. In case you didnt know garlic starts to loose its flavor once its taken out of its protective skin. So while the bag of garlic cloves are great and far superior than the jarred preserved garlic, this recipe IS garlic. To get the best flavor we need whole bulbs for optimal flavor.
• Onion – 1 small yellow onion or 1/2 medium yellow onion.
• Chicken Broth – As I say in a ton of my posts I like to use Better than Bouillon so I can adjust my intensity if need be.
• Fresh Thyme
• Dried Sage – You only need a little which is why we are going dried her and not fresh. I recommend crushed sage, my favorite is The Spice House Rubbed Sage.
• Eggs – So, if you read above this recipe is typically made with homemade mayo. Have you ever made mayo before? Yes? then you know how finicky it is to get it right. No? Don’t even try its a pain. The thought of adding jarred mayo to the soup made my insides curl, SO instead we are going to thicken with eggs. Similar to my Avgolemono soup, the eggs will be carefully tempered then added and the soup will be gradually brought up to temp. This not only will thicken the soup *slightly* but add a rich flavor.
• Parmesan Cheese + Rind – “The rind is optional but recommended. If you’ve followed any of my other soup recipes, you know that simmering a Parmesan rind imparts a ton of flavor to the broth. If you don’t have one left over, you can usually buy them sold on their own, a few at a time.
• Butter
• Corn Starch or Flour

CRUNCHY PARMESEAN CROSTINIS

• Baguette – This recipe calls for 1/2 standard sized baguette, but honestly, Im not going to stop you from making more (pssst….you’ll just need more cheese)
• Parmesan Cheese – Freshly grates with either a microplane or the small hole side of a box grater.
• Olive Oil – Extra virgin olive oil.

TOOLS NEEDED

• Blender or Immersion Blender- this soup is brothy, and smooth. After the garlic simmers for a certain amount of time it needs to be blended. I prefer an immersion because it can all stay in the pot but a traditional blender also works.

HOW TO MAKE FRENCH GARLIC SOUP

CRUNCHY PARMESEAN CROSTINIS

Cut & Assemble – Slice your baguette into 1/3-inch pieces on a bias. Arrange them in a single layer on a sheet pan and lightly brush both sides with olive oil. Evenly sprinkle Parmesan cheese over each slice.

Bake – Bake the crostini’s at 425°F for 10–12 minutes, until the cheese is golden brown and the bread is crispy. If the cheese isn’t browned enough, place them under the broiler for about a minute to crisp up the top. Remember, we want crispy—not burnt!

FRENCH GARLIC SOUP

Sauté the Base – Start by prepping the garlic: peel each clove and slice it in half lengthwise. It will all be blended later, so no need to chop it further.

In a pot over medium-low heat, melt the butter. Once hot, add the minced onion, garlic cloves, thyme leaves, and dried sage. Cook for 4–5 minutes, ensuring the garlic and onions sweat down without browning. Add the cornstarch, chicken broth and Parmesan rind, bring to a simmer, then reduce the heat and let it simmer for 15 minutes.

Blend – After the soup has simmered for 15 minutes, remove it from the heat. Using either an immersion blender or a traditional blender, blend until smooth.

Add the Egg – If the soup has cooled too much, return the pot to the stove and bring it to a simmer Then, turn off the heat

In a large bowl or measuring cup, beat 3 eggs. Slowly— and I mean slowly— drizzle in the hot soup while continuously whisking. This process, called tempering, gradually brings the eggs up to temperature so they don’t cook too quickly and turn into egg drop soup.

Drizzle in 2–3 cups of broth to be safe. This is more than necessary, but the closer the eggs get to the soup’s temperature, the better. With the burner still off, add the tempered egg mixture back into the pot. Turn the heat to low and bring the soup to a gentle simmer, allowing the eggs to fully incorporate. Once the soup is simmering, turn off the heat, stir in additional Parmesan cheese, and serve.

HELP! MY SOUP LOOKS WEIRD! Yeah, your egg probably cooked too fast when it hit the pot. But don’t worry—it’s not ruined! To be honest, when I rush the egg step, this happens to me too. There’s no way to fully fix it, but the soup is still totally edible. Next time, remember to add the broth very gradually and bring the soup up to temperature slowly over low heat to prevent the eggs from scrambling.

RECIPE VIDEO

WAYS TO SERVE

Yes, this is a brothy soup packed with flavor, but that doesn’t mean we can’t make it heartier. Below are some additions I love to use to bulk it up and make it more substantial.

• Roasted or Grilled Vegetables – Cauliflower and zucchini are great additions that enhance the soup without overpowering its flavor. To roast, spread the vegetables on a sheet pan, drizzle generously with olive oil, and season with a hefty pinch of salt. Roast at 400°F until tender, then add them to the finished bowls. Alternatively, grilling the vegetables adds a delicious smoky char that gives the soup a unique depth of flavor.
• Leftover Chicken – I love roasting whole chicken breasts just for this purpose. Shredded leftover chicken works perfectly, or for a quick and easy option, grab a rotisserie chicken.
• Rice or Farro – I firmly believe that 99% of soups benefit from the addition of pre-cooked white rice. Farro is another fantastic option, adding a chewy texture and extra heartiness. Just be sure it’s fully cooked before tossing it in.

STORING/REHEATING

French garlic soup can be stored in an airtight container in the refrigerator for 3-4 days. When ready to reheat place contents back in a pot and heat on low heat until warmed throughout. The Parmesan crostini’s can be stored in a plastic bag on the counter.