How to Make Garlic Soup (My Cold & Flu Secret Weapon)

Ingredients

• 2 tbsp duck fat (butter or avocado oil work as a swap)
• 2 onions (sliced; shallots can also be used)
• 2 heads garlic (freshly peeled; do not use jarred)
• 6 cup chicken stock (beef stock is also great for a rich broth)
• 1 bay leaf (remove before serving)
• 3 sprigs thyme (remove before serving)
• 2 leaves sage (remove before serving)
• 2 eggs (whisked for thickening)
• 1 tbsp sherry vinegar (red wine vinegar is a great swap)
• 0.5 lemon (juiced, for brightening before serving)

Steps

1. 1

   In a large pot, melt the duck fat (or butter/oil) over medium heat.

2. 2

   Add the sliced onions and cook until softened and translucent to build a sweet, mellow base.

3. 3

   Add the freshly peeled garlic cloves to the pot and sauté briefly until fragrant, being careful not to burn them.

4. 4

   Pour in the chicken stock and add the bay leaf, thyme, and sage.

5. 5

   Bring the soup to a simmer and cook until the garlic is very soft and the flavors have melded.

6. 6

   Remove the bay leaf, thyme sprigs, and sage leaves from the broth.

7. 7

   In a separate small bowl, whisk the eggs. Temper the eggs by slowly whisking in a ladleful of the hot broth, then gradually stir the egg mixture back into the pot to thicken the soup into a silky texture.

8. 8

   Stir in the sherry vinegar and a squeeze of fresh lemon juice just before serving to brighten the flavors.

Notes

The author emphasizes using fresh garlic rather than jarred for the best health benefits and flavor. Rosemary can be used as a substitute for other herbs but should be removed early as it can be overpowering.

Nutrition per serving

• healthy
• soup
• French
• garlic
• flu season
• immunity
• dairy-free
• gluten-free