Jean-Georges Vongerichten's Garlic Soup
Updated June 25, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra virgin olive oil
4 whole garlic bulbs, separated into cloves, peeled and thinly sliced
2 teaspoons fresh thyme leaves
6 cups chicken stock, preferably homemade
Salt and freshly ground black pepper
2 large eggs
1 tablespoon white wine vinegar
Nutritional analysis per serving (4 servings)
30 grams carbs; 104 milligrams cholesterol; 334 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 1 gram fiber; 1048 milligrams sodium; 16 grams protein; 6 grams sugar
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!