Garlic and Sage Chicken Soup
A warm, aromatic soup featuring roasted garlic and earthy sage, perfect for cozy nights or quick meals.
Ingredients
Main Ingredients
- 1 large head large head of garlic Loaded with aromatic compounds that become sweet and rich when roasted.
- 1 tablespoon dry sage Earthy and herbaceous, perfectly complementing the garlic.
- 2/3 cup olive oil Adds creaminess and depth, tying all the flavors together.
- 1 pinch salt Enhances all the natural flavors of the ingredients.
- 64 oz chicken stock The heart of the soup, providing a base that is savory and rich.
- 1 tablespoon Dijon mustard Adds a subtle tanginess that balances the dish.
- 1 egg yolk egg yolk Contributes creaminess and smooth texture to the soup.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice off the top of the large head of garlic and drizzle with olive oil.
- Wrap the garlic head in aluminum foil and seal tightly.
- Place the wrapped garlic in the oven and roast for 30-35 minutes.
- In a large pot, combine chicken stock with dry sage and a pinch of salt; bring to a gentle simmer.
Combining Ingredients
- Remove roasted garlic from the oven and let it cool slightly; mash into a smooth paste.
- Stir the mashed garlic into the simmering chicken stock.
- Whisk together egg yolk and Dijon mustard, then temper the mixture with hot chicken stock.
- Slowly pour the tempered egg mixture back into the pot, stirring to incorporate.
- Gradually stir in remaining olive oil until the soup is smooth and creamy.
- Allow the soup to simmer for an additional 10 minutes, and adjust seasoning as needed.
Serving
- Ladle the soup into bowls, garnish as desired, and serve hot.
Notes
Add lemon juice before serving for brightness or cooked grains like quinoa for texture. Using freshly chopped sage can enhance the herbal notes.