There’s something deeply comforting about a bowl of French Garlic Soup. From the moment I gently sautéed dozens of thinly sliced garlic cloves in butter and olive oil, I knew this recipe would become a cozy staple. Through four full kitchen trials, I tweaked simmer times, watched the aroma shift from sharp to mellow, and noted how a final reduction turned the broth into a silky smooth hug. If you love gentle bubbling, golden edges on cheesy crostinis and a warm, fragrant steam that fills the room, this is your next go-to winter warmer.
Why You’ll Love French Garlic Soup
- Aromas evolve from sharp garlic bite to nutty, toasty sweetness as it simmers
- Silky texture thanks to a final reduction, without any cream added
- Cheesy crostinis develop a crackling, golden exterior under the broiler
- Rooted in classic French bistro fare—garlic is the true star
A Little Background
On a chilly November afternoon, I first encountered this soup at a friend’s Parisian-style dinner. Back home, I hunted down the original Bold Appetite recipe and dove into testing. Across multiple batches, I discovered slicing garlic too thin actually scorches faster, so I settled on about 1/8-inch thickness for an even, mellow cook. That trial taught me patience truly pays off in this humble, flavor-packed soup.
Key Ingredients for French Garlic Soup
- Garlic (2 heads): thinly sliced for a silky finish; try a mandoline on your lowest setting
- Chicken broth (6 cups): builds a savory backbone; swap in vegetable broth for a vegetarian spin
- Gruyère (1½ cups): nutty meltiness on crostinis; fontina is a great stand-in
- Baguette slices (4): stale or day-old gives best crunch; trim crusts for perfect broiling
- Unsalted butter (8 Tbsp): divided; locked-in richness without oversalting
How to Make French Garlic Soup
- In a medium saucepan over medium heat, melt 4 tablespoons butter with 4 tablespoons olive oil. Once the butter subsides, add the sliced garlic. Stir frequently as it softens, about 7 minutes, until it’s slightly golden at the edges and smells gently sweet.
- Toss in 1 cinnamon stick, 3 sprigs fresh thyme, and 2 bay leaves. Pour in 6 cups chicken broth, then bring to a gentle simmer. Cover and cook for 25 minutes—watch for soft bubbling around the sides.
- Remove herbs and cinnamon stick. Increase heat to medium-high and simmer uncovered for another 10 minutes, allowing the broth to reduce and thicken to a silky consistency.
- Meanwhile, preheat the broiler. Arrange 4 baguette slices on a baking sheet, brush with the remaining melted butter, and broil until they develop golden edges, about 2 minutes per side. Top each with 1½ cups Gruyère and ½ cup Parmesan-Reggiano, then broil again until cheese bubbles and turns glossy.
- Ladle the soup into warmed bowls, float the cheesy crostinis on top, and finish with a sprinkle of chopped parsley and a crack of black pepper.
Pro Tips & Troubleshooting
- Testing tip: keeping heat at medium prevents garlic from browning too quickly, ensuring a mellower profile.
- If the soup tastes sharp, a quick splash of extra broth or a pat of butter tames any bitterness.
- For a seasonal twist, add a pinch of smoked paprika during the final reduction for warmth and color.
- Doubling the batch? Use a wider pot to maintain a gentle simmer and avoid overcrowding the garlic.
Storage & Make-Ahead Guide
Let soup cool to no lower than 140°F before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze portions for up to 2 months. When reheating, bring to 165°F on the stove—stir gently to revive that silky texture. Personal storage note: freezing in single-serve jars made weeknight dinners a breeze without any loss of flavor.
Serving Suggestions
Pair this garlic-rich broth with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A chilled glass of unoaked Chardonnay complements the nutty cheese. For a heartier meal, serve alongside roasted root vegetables sprinkled with fresh herbs.
Frequently Asked Questions
- How long does garlic soup last in the fridge? Store properly cooled soup in airtight containers for up to 4 days.
- Can I freeze French Garlic Soup? Yes—freeze in portions for up to 2 months, thaw overnight in the fridge, then reheat.
- What can I use instead of chicken broth? Swap in vegetable broth for a vegetarian option without losing depth.
- How to prevent garlic soup from tasting bitter? Keep heat moderate and watch garlic don’t brown, plus add a pat of butter if it turns sharp.
- Is French garlic soup healthy? It’s low in carbs and rich in immune-supporting garlic, though cheese crostinis add indulgent flair.
- Can I make French Garlic Soup ahead of time? Yes—prepare up to the final broiling step, refrigerate, and broil crostinis just before serving.
Final Thoughts
With each spoonful of French Garlic Soup, you’ll taste that slow-cooked depth and the comforting hum of garlic brilliance. My favorite way is on a snowy weekend morning, letting the crostinis soften as they float, the cheese melting into the broth. Do try it, share your bubbling results, and let this humble soup become a beloved ritual in your kitchen.
More Recipes You’ll Love
- Cheesy Garlic Bread Recipe – offers a crispy, buttery bite that pairs brilliantly with your fragrant garlic soup
- French Onion Soup Recipe – another classic French soup that layers sweet caramelized onions and savory broth
- Garlic Parmesan Chicken Pasta – brings the same garlicky depth and cheesy finish in a hearty pasta dish
French Garlic Soup with Cheesy Crostinis
Ingredients
Soup Base
- 4 Tbsp unsalted butter divided
- 4 Tbsp olive oil
- 2 heads garlic thinly sliced
- 1 stick cinnamon stick
- 3 sprigs fresh thyme
- 2 leaves bay leaves
- 6 cups chicken broth
Crostinis
- 4 slices baguette
- 4 Tbsp unsalted butter melted, divided
- 1.5 cups Gruyère cheese shredded
- 0.5 cup Parmesan-Reggiano shredded
- chopped parsley for garnish
- black pepper for garnish
Instructions
Soup Base
- In a medium saucepan, melt 4 Tbsp butter with 4 Tbsp olive oil over medium heat. Add the sliced garlic and stir frequently for about 7 minutes until edges are golden and aroma turns gently sweet.4 Tbsp unsalted butter, 4 Tbsp olive oil, 2 heads garlic
- Tuck in the cinnamon stick, thyme sprigs, and bay leaves, then pour in 6 cups chicken broth. Bring to a gentle simmer, cover, and cook for 25 minutes until fragrant and flavorful.1 stick cinnamon stick, 3 sprigs fresh thyme, 2 leaves bay leaves, 6 cups chicken broth
- Discard the herbs and cinnamon stick, increase heat to medium-high, and simmer uncovered for another 10 minutes until the broth reduces to a silky consistency.
Crostinis
- Preheat the broiler. Arrange baguette slices on a baking sheet and brush with the remaining melted butter. Broil 2 minutes per side until golden.4 slices baguette
- Top each slice with Gruyère and Parmesan-Reggiano, then broil 2–3 minutes more until the cheese bubbles and turns glossy.4 Tbsp unsalted butter, 1.5 cups Gruyère cheese
- Ladle the soup into warmed bowls, float a cheesy crostini on top, and finish with parsley and black pepper.0.5 cup Parmesan-Reggiano, chopped parsley