Garlic Soup Provencal
Submitted by rittdebra
Garlic soup Provencal with two full heads of garlic, saffron, sage, leeks, and tomatoes, thickened with potato for a silky, deeply aromatic French soup. No cream needed.
YIELD
1 batchPREP
15 minCOOK
45 minREADY
60 minTwo full heads of garlic go into this Provençal soup. Simmered for 45 minutes with leeks, tomatoes, saffron, sage, and thyme, the garlic dissolves completely into the broth, leaving behind a mellow sweetness that’s nothing like raw garlic’s bite.
The potato is the thickener. After simmering, you fish it out, whip it smooth, strain the soup through a sieve, then whisk the potato back in. No cream, no roux, no flour. Just potato starch creating a velvety body that lets the garlic and saffron flavors come through clean.
Blanching the garlic cloves for 30 seconds before peeling is a smart shortcut. The skins slip right off after a cold water rinse. With two heads of garlic, that saves a lot of fingernail-breaking frustration.
Chef Tips
- Press the solids through the sieve. Don’t just drain. Push everything through with the back of a spoon to extract maximum garlic flavor.
- Whip the potato until genuinely smooth. Lumpy potato means lumpy soup. A ricer or fine-mesh strainer works better than a fork.
- Crumble the saffron. Whole threads don’t release their color and flavor as evenly. Crush them between your fingers before adding.
- Use fresh sage and thyme. Dried herbs can’t match the brightness fresh herbs bring to this simple broth.
Variations
- Roasted garlic version: Roast the garlic heads whole before adding for a deeper, caramelized sweetness.
- Crouton topping: Float garlic-rubbed croutons drizzled with olive oil on top of each bowl.
- Egg drop finish: Slowly drizzle beaten egg into the simmering strained soup for silky egg ribbons, Provençal style.
Ingredients
Directions
To peel the garlic, separate the cloves and drop them into boiling water for 30 seconds, drain, rinse the cloves in cold water, then peel them.
Sauté the sliced leeks in the oil until tender, then put them and all the rest of the ingredients into a soup pot and bring the mixture to a boil.
Reduce the heat and simmer for 35 to 45 minutes, or until the garlic is tender and dissolving.
Fish out the cooked potatoes, whip them until smooth, then reserve them.
Strain the soup through a sieve, pressing to get all the garlicky goodness into the strained soup.
Add the reserved potatoes, and whisk them in until smooth.
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