Country French Garlic Soup

Steam curls up from the valve and your stomach starts talking back. You notice that warm cozy feeling spreading even before the soup hits your lips. It just kinda grabs ya by the nerves and says it7s time to slow down and savor. The smell alone makes you pause what you7re doing and lean over the stove a little closer.

Pin

You remember the garlic roasting slow outside a tiny French village cafe. The way that smell wrapped around the streets on cool mornings made you wanna just sit there forever. Well, you don7t gotta go far to get that now. Your pressure cooker7s got your back with this soup, and heck it7s gonna fill your kitchen with those same good vibes.

This garlic soup is rustic but smooth. You7ll find it7s hearty yet simple, perfect for days when you7re craving something soothing but still need to keep it quick. It7s the kinda recipe that turns your everyday dinner into a kinda fancy yet down-home moment. And the best part? You won7t spend hours hovering over the pot.

Why This Recipe Works Every Single Time

• The pressure cooker locks in all those rich garlic flavors so you get deep taste fast.
• Quick release makes it easy to stop cooking exactly when the garlic is just right.
• Use of dry sage adds that classic, herby French touch without overpowering the soup.
• The egg yolk and mustard mix create a smooth, creamy texture with a tender pull.
• The float valve lets you know when pressure7s right so you7re never guessing.
• Slow release lets flavors develop even more if you wanna keep it cozy warm without overcooking.

The Complete Shopping Rundown

• 1 large garlic head look for firm, plump cloves with tight skin.
• 1 tablespoon dry sage dried herbs pack more punch here, so don7t skip it.
• 1 egg yolk gotta have this for that silky finish and texture addition.
• 64 ounces chicken stock homemade or store bought works, just make sure it7s rich.
• 1 tablespoon Dijon mustard adds a subtle tang and depth, helps the soup hold together.
• ⅔ cup olive oil for saute9ing and emulsifying with the egg yolk.
• Pinch of salt just enough to brighten up those flavors.
• Optional fresh parsley for garnish and fresh green color.
• Fresh cracked black pepper good to sprinkle over before serving for a little kick.
• Quality saucepan or pressure cooker you wanna make sure your sealing ring is fresh and tight for best steam seal.

Your Complete Cooking Timeline

• Peel and slice the garlic thin. This helps it cook fast and release all that earthy flavor you want in each spoonful.
• Heat a splash of olive oil in your pressure cooker pot on saute9. Toss in the sliced garlic and cook until fragrant but no browning. You don7t wanna burn that garlic!
• Add chicken stock and dry sage to the pot. Give it a little stir and seal your pressure cooker.
• Bring to high pressure and cook for about 10 minutes. Watch the float valve and once it7s up, start timing to get that perfect tender pull.
• Quick release the pressure carefully so you don7t lose too much steam or heat. Remove the lid when safe to do so.
• Whisk egg yolk and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while whisking hard to form an emulsion that looks kinda creamy and thick.
• Temper the egg mix by adding a ladle of hot soup slowly while whisking non-stop. Stir this back into the soup pot off heat. Salt to taste and serve right away.

Easy Tweaks That Make Life Simple

• If you7re low on time, use pre-sliced garlic from the store but still keep it fresh so it don7t get bitter.
• Swap out chicken stock for vegetable stock if you want a little twist or are going meatless.
• Make the egg yolk emulsion ahead and keep chilled for a few hours to save yourself some fuss at the last minute.
• Use the slow release method if you got a bit more time and want the soup to taste even deeper and richer.

Pin

The Flavor Experience Waiting for You

This garlic soup brings a deep, mellow garlic flavor that7s softened by the creamy touch from the emulsion. It7s not harsh or burnt, but smooth and kinda sweet from the slow cooking.

The dry sage sneaks in with subtle herby notes that remind you of a rustic French kitchen in fall. It pairs perfect with the tangy Dijon mustard which kind of lifts the whole bowl with a little zip.

You7ll catch the olive oil richness floating through each spoonful, giving warmth and body without feeling heavy. It7s the kinda soup you wrap yourself in like an old sweater on a chilly night.

Smart Storage That Actually Works

• Refrigerate: Let the soup cool to room temp then store in airtight containers. It keeps good for about 3 to 4 days and reheats real good on the stove or microwave.
• Freeze: Pour soup into freezer-safe containers leaving a bit of space for expansion. It7ll last about 2 months and thaw quickly overnight in the fridge before reheating gently.
• Reheat right: Use low heat on the stove and stir often so the egg emulsion doesn7t break. Avoid boiling once you add the egg mix or it might get grainy.

Pin

Everything Else You Wondered About

• Can I use fresh sage? Yeah, but reduce the amount to about a teaspoon. Fresh sage is stronger and can overpower if you7re not careful.
• Is this soup vegetarian? No, the chicken stock7s the base here. You can swap with veggie stock for a meatless version.
• Do I have to use an egg yolk? The egg yolk helps thicken and smooth out the soup. Without it, you can still make the soup but it won7t have the same creamy texture.
• What if my pressure cooker doesn7t have a quick release? You can wait for a slow release but it7ll take longer. Just keep an eye on the cooking time so the garlic doesn7t mush too much.
• Why the Dijon mustard? It helps the egg yolk emulsify better and gives a little depth to the flavor. You could try a bit of whole grain mustard if you like texture.
• How to avoid burnt garlic taste? Make sure you cook the garlic on medium heat and keep stirring. Burnt garlic turns bitter fast and ruins the soup flavor.

Pin

Country French Style Garlic Soup

A rustic and creamy soup inspired by traditional French garlic flavors. Quick to make with a pressure cooker, this dish delivers deep mellow garlic flavor, silky texture, and comforting warmth—perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 220 kcal

Equipment

• 1 Pressure cooker Make sure the sealing ring is secure for best results.

Ingredients

  

Main ingredients

• 1 Garlic head large, cloves peeled and sliced thin
• 1 tablespoon Dry sage
• 1 Egg yolk
• 64 oz Chicken stock homemade or store bought
• 1 tablespoon Dijon mustard
• ⅔ cup Olive oil
• 1 pinch Salt to taste

Instructions

 

Instructions

• Peel and slice the garlic thin. This helps it cook fast and release all that earthy flavor you want in each spoonful.
• Heat a splash of olive oil in your pressure cooker pot on sauté. Toss in the sliced garlic and cook until fragrant but no browning.
• Add chicken stock and dry sage to the pot. Give it a little stir and seal your pressure cooker.
• Bring to high pressure and cook for about 10 minutes. Watch the float valve and start timing once it pops up.
• Quick release the pressure carefully. Remove the lid when safe to do so.
• Whisk egg yolk and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while whisking to create an emulsion.
• Temper the egg mix by slowly adding a ladle of hot soup while whisking constantly.
• Stir the tempered mixture back into the soup pot off heat. Salt to taste and serve immediately.

Notes

Optional garnish with fresh parsley and cracked black pepper. Serve hot and store cooled leftovers in the fridge for up to 4 days.