Soup A L Aille Recipe

Experience pure garlic bliss with this incredible Soup à l'Ail! Adapted from Jacqueline Heriteau's beloved 'Feast of Soups' cookbook, this recipe delivers a luxuriously creamy and flavorful garlic soup that's sure to become a new favorite. The perfect comforting dish for a chilly evening, this soup boasts a rich garlic flavor balanced by delicate herbs and a touch of creamy richness. Easy to follow instructions and make ahead option.

Prep Time 15 mins

Cook Time 50 mins

Calories 380 kcal

Protein 20g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Soup A L Aille

Heads Of Garlic
Boiling Water
Cold Water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Whole Cloves
Sage
Dried Thyme
1/4 cup chopped fresh parsley
Olive Oil
4 large egg yolks
2 tablespoons cold butter
Slices of toasted and buttered French bread
Swiss Cheese

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How to Make Soup A L Aille

Separate 1 head of garlic into individual cloves. Scald cloves in boiling water for 1 minute.
Immediately transfer cloves to a bowl of ice water to stop the cooking process. Slip off and discard the skins.
In a large pot or kettle over medium heat, combine 6 cups cold water, the scalded garlic cloves, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 whole cloves, 1/4 cup chopped fresh parsley, and 2 tablespoons olive oil.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Remove the pot from the heat.
Carefully remove the garlic cloves, parsley, and whole cloves using a slotted spoon. Discard the parsley and whole cloves.
Puree the cooked garlic cloves with 2 cups of the garlic broth using an immersion blender, a regular blender, or a food mill. (If using a regular blender, work in batches to avoid burns and ensure smooth pureeing)
In a medium bowl, whisk 4 large egg yolks until thick and pale yellow.
Gradually whisk in 2 tablespoons of cold butter, then the garlic puree, and finally 1 cup of the remaining garlic broth.
Gently whisk the egg yolk mixture into the remaining garlic broth in the pot.
Heat over low heat, stirring constantly, until the soup is heated through but does not boil. (The soup should be slightly thickened.)
To serve: Place a slice of toasted and buttered French bread in the bottom of each soup bowl. Sprinkle generously with grated Gruyère cheese (about 1-2 tablespoons per bowl).
Ladle the soup over the bread and cheese.
To make ahead: Complete steps 1-3. Refrigerate until ready to serve. Finish the recipe from step 4 just before serving.

Nutrition Information (Approximate per serving)

Sodium

68 g

Sugar

Fat

43g

Carbs

12g

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Starters Soups, Stews & Chilis Main Courses Main Dish / Dinner European French Mediterranean Vegetarian Fall Recipes

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Frequently Asked Questions

How long does it take to make Soup A L Aille?

Soup A L Aille takes about 65 minutes from start to finish — roughly 15 minutes to prepare and 50 minutes to cook.

How many calories are in Soup A L Aille?

Soup A L Aille has approximately 380 calories per serving, with about 20 g protein, 12 g carbohydrates and 32 g fat.

What ingredients do I need for Soup A L Aille?

The key ingredients for Soup A L Aille are Heads Of Garlic, Boiling Water, Cold Water, Salt, Pepper, Whole Cloves. See the full list with measurements above.