Traditional Julia Child’s Garlic Soup

Julia Child has always been my cooking hero. I remember watching her shows as a kid and being amazed at how she made French cooking seem so approachable. But I’ll be honest – some of her recipes still scare me a little. This garlic soup isn’t one of them.

When I first heard about Julia’s garlic soup, I thought it would be too strong or complicated. Turns out, it’s one of the most comforting bowls of soup I’ve ever made. The garlic mellows out as it cooks, and the whole thing comes together in about 30 minutes. Plus, it only needs a few ingredients that you probably already have in your kitchen.

My family was skeptical at first. My kids heard “garlic soup” and made faces. But now they ask for it whenever someone feels under the weather. It’s become our go-to comfort food, and I think Julia would be proud of that.

What Kind of Garlic Should I Use?

For Julia Child’s garlic soup, you’ll want to use fresh garlic cloves rather than pre-minced garlic from a jar, since the garlic is really the star of this dish. Regular white garlic from the grocery store works perfectly fine, though you can also use purple-striped garlic if you happen to find it at a farmers market. When selecting your garlic, look for bulbs that feel firm and heavy with tight, papery skin – avoid any that feel soft or have green shoots sprouting from the top. Since you’re using a full 16 cloves, don’t worry too much about removing every bit of the papery skin when peeling, as the long cooking time will mellow out any slight bitterness.

Options for Substitutions

This classic French soup is pretty straightforward, but here are some swaps you can make:

• Fresh garlic: Don’t even think about using garlic powder here – fresh garlic is absolutely essential for this recipe. The whole point is that slow-cooked, mellow garlic flavor that only comes from the real thing.
• Fresh herbs: If you don’t have fresh sage, thyme, or parsley, the dried versions work fine. Just remember that dried herbs are more concentrated, so use about 1/3 the amount called for with fresh.
• Whole cloves: No whole cloves? You can skip them entirely or use a tiny pinch of ground cloves instead – just be careful not to overdo it since ground cloves are much stronger.
• Regular olive oil: Julia specifically calls for regular olive oil instead of extra virgin because you don’t want the strong flavor competing with the garlic. If you only have extra virgin, that’s okay, but the taste will be a bit more pronounced.
• Egg yolks: The egg yolks create that silky texture, but if you’re worried about raw eggs, you can skip this step and just drizzle in the olive oil at the end for richness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Julia Child’s garlic soup is rushing the garlic cooking process – those 16 cloves need to simmer gently for at least 15 minutes to become sweet and mellow, or you’ll end up with a harsh, bitter broth that’s impossible to enjoy.

Another common error is adding the egg yolk mixture too quickly or while the soup is still boiling, which will scramble the eggs instead of creating a smooth, creamy texture – always remove the pot from heat and whisk the hot broth into the egg yolks slowly, one ladle at a time.

Don’t skip straining the soup after cooking, as this step removes the herb stems and creates the silky consistency that makes this soup special, and be sure to use regular olive oil instead of extra virgin since the delicate flavor won’t compete with the garlic.

Finally, taste and adjust the seasoning at the end, as the long cooking time can concentrate the flavors and you might need less salt than you think.

What to Serve With Garlic Soup?

This rich, silky garlic soup is perfect with some crusty French bread or a warm baguette for dipping and soaking up all those amazing flavors. I love serving it alongside a simple mixed greens salad with a light vinaigrette to balance out the richness of the soup. Since this is such a classic French recipe, it pairs beautifully with other French-inspired dishes like a cheese and charcuterie board or some roasted chicken. You could also serve it as a starter before a heartier main course, since the garlic soup is surprisingly filling despite being so simple.

Storage Instructions

Refrigerate: This garlic soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for making ahead. Just remember that the egg yolks make it a bit more perishable than regular soups.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend doing it before adding the egg yolk mixture. Egg-based soups can get a bit grainy when frozen and thawed, so it’s better to add that creamy finish when you’re ready to serve.

Warm Up: Gently reheat the soup on the stove over low heat, stirring occasionally to prevent the egg yolks from scrambling. If you’re reheating from frozen, thaw it overnight in the fridge first. You might need to whisk it a bit to bring the texture back together.

Preparation Time	15-20 minutes
Cooking Time	60-90 minutes
Total Time	75-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 10-14 g
• Fat: 90-100 g
• Carbohydrates: 20-30 g

Ingredients

For the broth:

• 2 sage leaves (freshly chopped for best flavor)
• 16 garlic cloves (peeled but left whole)
• 1/2 tsp black pepper
• 2 whole cloves
• 2 tsp salt
• 2 qt water
• 4 sprigs fresh parsley
• 2 sprigs fresh thyme (for brighter, more herbaceous notes)
• 1 small bay leaf

For the emulsion finish:

• 3 egg yolks (from large eggs)
• 1/4 cup olive oil (I use Colavita Pure Olive Oil, not extra virgin for a milder taste)

Step 1: Simmer Aromatics for Broth

• 16 garlic cloves
• 2 qt water
• 2 tsp salt
• 1/2 tsp ground black pepper
• 2 whole cloves
• 2 sage leaves, chopped, or 1/4 tsp dried sage
• 2 sprigs fresh thyme or 1/4 tsp dried thyme
• 1 small bay leaf
• 4 sprigs fresh parsley or 1/2 tsp dried parsley

In a large pot, combine the garlic cloves, water, salt, ground black pepper, whole cloves, sage, thyme, bay leaf, and parsley.

Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes.

This will infuse the broth with the flavors of the aromatics and soften the garlic.

Step 2: Prepare Egg Yolk Base

• 3 egg yolks
• 1/4 cup olive oil (not extra virgin)

While the broth simmers, place the egg yolks in a large bowl—this will eventually hold the soup.

Begin whisking in the olive oil, adding it a few drops at a time and vigorously whisking (or using a mixer) until the mixture thickens into a mayonnaise-like emulsion.

I find that taking this step slowly really improves the creaminess of the finished soup.

Step 3: Temper the Egg Yolk Mixture

• Broth from Step 1
• Mayonnaise base from Step 2

After the broth has simmered for 30 minutes, add one ladleful of hot broth to the mayonnaise mixture, whisking constantly to temper the eggs without scrambling them.

Mix until fully combined.

Step 4: Finish the Soup

• Broth and garlic from Step 1 and Step 3

Strain the remaining broth into the bowl containing the tempered egg yolk and mayonnaise mixture.

Squeeze the softened garlic cloves gently with the back of a spoon or a sieve to extract some extra juices and flavor into the soup, then discard the solids.

Stir everything together until smooth and well blended.

Step 5: Serve the Soup

Pour the finished soup into serving bowls.

For a traditional touch, top with crispy French bread and a sprinkle of parmesan cheese if you like.

I always enjoy adding a little cheese on top—it makes the soup so comforting!