You must try this French garlic soup.


Join my online French cooking classes 👨‍🍳: BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! This French garlic soup (velouté) is something you must try at least once in your life; It’s creamy, silky and flavorsome. Surprisingly, the garlic taste is not as strong as you would expect. On top of all this, it’s super healthy. According to some health pundits garlic soup is more potent than antibiotics. As far as culinary skills go, this is a great recipe to practice with because it uses mayonnaise as a binding agent. This is not a technique you commonly see in recipes. This particular recipe comes from the village of Lautrec regarded as one of the prettiest villages in the south west of France. Ideally you should try to get your hands on the pink variety of garlic but if this is hard to come by then any purple variety is fine. Ingredients needed : 2 liters of homemade white chicken stock 10 garlic cloves. A few leaves of fresh sages A pinch of Espelette or cayenne pepper Salt and pepper for the seasonning For the mayonnaise: 1 egg yolk 1 teaspoon of dijon mustard A pinch of salt and pepper 150 ml of sunflower or peanut oil For the garnish: Slices of toasted baguette How to make the white chicken stock: How to make a mayonnaise: ****************************** **************************** GET THE WRITTEN RECIPES ON MY WEBSITE: ************** ****************************************** IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY CHANNEL *Become a subscriber and click the bell icon so you never miss a cooking tutorial *Sign up to my Patreon page and join the FCA community: *Spread the word about the channel and the website *Check out my Amazon cookware page (affiliate link) UTENSILS AND COOKWARE STARTER KIT: ************************************ ******************* Great all around cutting board (polypropylene): Heavy duty cutting board (wood): Essential utensil set: Kitchen scale s Us Oz and metric grams: Measuring cups set: Set a quality fine mesh sieve: Great starter cookware set (tri-ply clad): A good nonstick pan: A Great cast iron enameled French made pot (Staub): KNIVES AND KNIFE SETS : ************************************************* ****** Great value chef knife: Forged knife set (mercer culinary): Fibrox knife set (victorinox): GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING **************** ******************************** The professional chef: Le garde manger: Paul Bocuse Institute culinary book: The complete robuchon: The professional Patry chef: Baking and pastry, mastering the art: Beautiful French Pastry recipe book: CULINARY REFERENCE GUIDES: ********************* **************** Escoffier culinary guide (in english): Larousse gastronomique: Le repertoire de la cuisine (in english): World atlas of wine: MY FILMING EQUIPMENT: **** ******************************** VIDEO CAMERA: MICROPHONE: HANDHELD CAMERA: DSLR PHOTO CAMERA: PORTRAIT LENS: M ACRO LENS: .





  1. My experience with this soup wasn't very good. Apart from using store-bought chicken stock, halving the recipe, and using olive oil in my mayonnaise – I followed the recipe. I found it to be very bland. Rather than throw it away I converted it to a makeshift curry soup – not exactly French but c'est la vie.

  2. I tried to make tourin a l'ail the other day and it was an absolute failure. I'm looking forward to trying your recipe for garlic soup, though. The tip about removing the germ and blanching the garlic was very helpful – mine was definitely too bitter and now I know why!

  3. Absolutely loved Lyons. I had a French friend in Aberdeen, Scotland who invited me to spend some time with her at her home in St Priest during the summer of 1989! It was truly magical, and Bastille Day for the 200th anniversary on the shore of Lac Du Annecy was just tremendous!

  4. Wow. Why bother making garlic soup if your are so afraid of the taste of garlic? Spanish and Italian versions are more health and not afraid of garlic. Unless the germ is green and starting to sprout it is just fine – enjoy it! What could be better than garlic?