Jean-Georges Vongerichten's Garlic Soup
Updated June 26, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra virgin olive oil
- 4whole garlic bulbs, separated into cloves, peeled and thinly sliced
- 2teaspoons fresh thyme leaves
- 6cups chicken stock, preferably homemade
- Salt and freshly ground black pepper
- 2large eggs
- 1tablespoon white wine vinegar
Nutritional analysis per serving (4 servings)
334 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 16 grams protein; 1048 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan over medium heat, heat the olive oil and add garlic and thyme. Saute until garlic is soft and translucent, about 6 minutes.
- Step 2
Add chicken stock, and bring to a boil over high heat. Reduce the heat to medium, and simmer until the liquid is reduced by half and the garlic is very tender, about 15 minutes.
- Step 3
Season to taste with salt and pepper. In a small bowl, combine eggs and vinegar, and beat with a fork until well blended. Whisk into soup, and stir until soup has thickened. Serve hot.
Private Notes
Comments
I used to work for JG, and one of my favorite moments was presenting this soup. When you lift the cloche at the table, there’s this shared moment—everyone gets hit with the most fragrant, sweet aroma that transports you straight to god-level garlic nirvana. It’s iconic.
This soup is truly heavenly. I made it just as the recipe said, should have cooked it down a bit more perhaps, but it was very tasty. Even better the next day!