Lautrec style French garlic soup.
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- Опубликовано: 8 май 2019
- This French garlic soup ( sometimes called garlic veloute) is a regional specialty from the south of France it's creamy, silky and flavorsome. It's super healthy. According to some health pundits garlic soup is more potent than antibiotics. Get the recipe: bit.ly/3gSyMt1
As far as culinary skills go, this is a great recipe to practice with because it uses mayonnaise as a binding agent. This is not a technique you commonly see in recipes.
This particular recipe comes from the village of Lautrec regarded as one of the prettiest villages in the south west of France. Ideally you should try to get your hands on the pink variety of garlic but if this is hard to come by then any purple variety is fine.
Ingredients needed :
2 liters of homemade white chicken stock
10 garlic cloves.
A few leaves of fresh sages
A pinch of Espelette or cayenne pepper
Salt and pepper for the seasonning
For the mayonnaise:
1 egg yolk
1 teaspoon of dijon mustard
A pinch of salt and pepper
150 ml of sunflower or peanut oil
For the garnish:
Slices of toasted baguette
How to make the white chicken stock: • Chicken stock recipe f...
How to make a mayonnaise:
• How to Make a French s...
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Хобби
Never have I ever had any type of cooking education. I've learned everything on the go as a guy who's gotta eat. Channels like this one have told me so much, it's really amazing. I went from zero to making my own stock and showing my wife proudly what I can do. Thank you so much!
Congratulation You have done a great job 🙂🙂👍👨🏻🍳
I started the same way! When I got sick of macaroni and ramen in college I learned how to cook on my own and I took great passion for this, now I have taken a few classes to get better but most things I learned watching this kind of videos
Same here. I learned from a combination of channels, like this one, the Food Network, and some tips from my mom when she stopped cooking. I was basically forced to learn out of necessity, and wound up loving it. I can cook whole meals now and even Sunday dinner from scratch. I'm not married nor do I have kids yet, but when most women find out that I can practically cook anything from scratch they usually are very impressed. Lol
man, I wasnt prepared to be hit with such a wholesome comment. Glad to hear people are learning how to cook for themselves!
Have you found Chef John (Food Wishes)? He is really good as well....
Wow, I never knew about removing the germ of the garlic. Thank-you once again, Chef Stephan!
I am glad I could help 🙂🙂👨🏻🍳
yes and apparently, germ are hard to digest
@@AAAAAAAADDDDDDDDD what's wrong with you
A it’s bitter. I always remove it.
@@AAAAAAAADDDDDDDDD But your opinion is wrong because you have shit tastes.
I have a chronic illness that leads to me being very sick quite often, typically bedridden or hospitalized. Thanks to that I have lost a lot of weight and struggle to find gentle things to eat. This seems like it would be perfect, not overly spiced, nutritious, and with some easily digestible protein from the egg. Going to have to remember this, would be an excellent way to use the frozen chicken broth we keep on hand! Thank you for the recipe!
I really like how we see Stéphane making use of what tools he has, wherever he is. It's real cooking, and focused on understanding the food. This is such a great series.
You are correct. Ehh?
Thanks I understand now. Because I had never heard of using mayonaise. He looks surprised himself by the result. ❤
This soup was one of the most deligious soups I have ever made...my guests were totally amased... it was soooo good!!,
great to hear🙂🙂👨🏻🍳👍
French Cooking Academy - I did not have time to make a chicken stock myself, but took a good chicken fond instead. The soup was quite loose and I added some cornstarch to make it thicker.... and it worked just fine but would propably been even better with home made stock...
@@merjapik yep. The collagen in the homemade stock would likely help it come together better.
I've never had trouble loving garlic just the way it is, germ and all.
Oh, Kathleen.....my goddess hero(ine).....💞😘🥰
I've been working as a cook for about 8 years now and have also studied cooking at school and I'm still learning such valuable and essential techniques from you. My man Stephane you're great chef, and really helpful big Thanks!
wow thank you for the compliment 👨🏻🍳🙂👍
Currently I’ve only just started my second semester of culinary school but with all the shutdowns due to the pandemic my classes have not been permitted to meet in person so my peers and I have been stuck at home learning theatricals since we don’t have access to the academy’s kitchen or pantry. Lessons like this though have been a god send as we individually do what we can to augment our online courses with practical experimentation. Recipes featuring Inexpensive and common ingredients alongside innovative techniques are just what we need.
I am nearly 64 years old and started proper cooking only after 50, when I took half retirement. I had to struggle to learn cooking as a science and art and just anything just to eat.
I went about it systematically, learning local traditional recipes from friends and close relatives. And then came RUclips teachers. They are a boon. I have learnt so much from videos like this, some international recipes, especially ones which can blend with our cuisine.
Today I am confident enough, and my duaghters ask me to start a channel on RUclips on my own 😀.
But I know I am still learning. There is no end to it. And I am enjoying cooking and baking different cuisine, Indian, Asian and western. As far as I can get the right ingredients.
I love the gorgeous salads and soups from European cuisine. And this one promises to be easy and great tasting. Will certainly give this a try.
Thank you Stefan for this video.
Blanching is a great idea for garlic. The most-desired flavor compounds are oil-soluble, and bitter compounds are usually water soluble. So a little time in some hot water will selectively draw out the bitter compounds while leaving the flavor compounds largely untouched.
Love the english spoken by a Frenchman.
In Greece, it's common to bind soup with a sauce called αυγολέμονο, which is similar to mayonnaise, only it's eggs thickened with lemon juice instead of emulsifying them with oil. The soups thickened this way are also called that (e.g. κοτόσουπα αυγολέμονο).
That's a lemoni,,, opa
avgolemono in case anyone wants to search this, you temper the eggs with a bit of hot broth and then pour it in to thicken the soup.
Panagiotes Koutelidakes It’s not the lemon juice that thickens the eggs though; they’re cooked but not to the point of curdling. That’s the fine point of making successful avgolemono - getting the temperature of the broth and eggs right so that it thickens without overcooking. A similar kind of thickening happens with what’s called a “boiled custard” it the west. Only it’s not really boiled, because that would wreck it!
Is whole eggs or just the yolk(?)! I'm trying to remember.. 🌹🤠🌹🌹
Jeannie Griffin Use both. The secret is to separate whites from yolk. For the best avgolemono, the whites are put in large bowl, and the yolks are separated to a small custard/pudding bowl. Beat the whites to a froth. Break up and whisk yolks in the small bowl. Whisk lemon juice to frothy whites in larger bowl. Next, slowly whisk yolks to the whisked whites and lemon juice in the larger bowl. Once mixed, use a ladle of hot liquid and very slowly introduce the liquid to the egg and lemon mixture in the larger bowl. Add just a little at a time while constantly whisking so eggs do not curdle. The other secret is not to introduce boiling liquid, but rather liquid from the pot that has been removed from the heat source for a few minutes. Once the egg and lemon mixture in the larger bowl has been brought to a warm/equivalent temperature of liquid in the pot, pour the contents of the larger bowl to the liquid in the pot while vigorously stirring. My beautiful mother, long departed, taught me this and it comes out perfect every time. Passing on the love.
Merci merci merci! Love your passion on the kitchen and I would be saying thanks all day for permitting us to know about french cuisine. Regards from Spain.
awww, we make a very similar one down here in spain but we also add a bit of ham and some smoked paprika. YUM!
Tash Jansson thanks for the ham idea
I've started using smoked paprika and I love it. So much flavor!
Absolutely loved Lyons. I had a French friend in Aberdeen, Scotland who invited me to spend some time with her at her home in St Priest during the summer of 1989! It was truly magical, and Bastille Day for the 200th anniversary on the shore of Lac Du Annecy was just tremendous!
Stephan, I love how you use what ever tools are at your disposal. Sure having all the tools needed in a kitchen helps, but you prove the point that tools do not make a great chef. Great chefs improvise when needed and can still make the dish work.
Great job!
Stephan, I was trained in classic French cuisine by an Austrian chef when I was young. Thank you so much for helping me sharpen my skills.
I never had garlic soup before. I’ll try to make this one in winter. This tutorial is so interesting I intend to follow them all. Thank you.
THANKS! I never knew garlic had a germ to remove. Live and learn. Remove the bitterness, and perhaps some of the acidity. Merci for the tip!
I made this soup today, and according to my husband & sister, it turned out great! I was especially interested in it because with its ingredients, it can be used as part of a ketogenic diet. As mentioned by Stephane, it is mild-tasting and "creamy" in a different way from actual cream-added soups. We thought it would be good with chicken or shrimp added to it, too. Extra notes: I used an organic free-range chicken broth from the grocery store -- I did not make the broth from scratch. I did add a carrot, celery, & onion to the store-bought broth and simmered it for a while, in the hope of adding some extra flavor to it. I used fresh sage as Stephane showed, which in my opinion was the biggest flavor booster in the recipe. I used avocado oil (rather than peanut or sunflower), which worked out fine, too. It took a bit of time to get the garlic ready, but after that the recipe went together well. I plan to make it again, and I'd recommend it to others!
I'm so happy to see this recipe! I loved the flavour and the cool technique but lost the recipe after making it once, probably 10 years ago, and havent seen it anywhere until now! Thank you!
great to see it was useful to you 🙂👍👨🏻🍳
Thank you so very much for your videos! I’ve learned so much from you over the last 3 months since I found you! I’ve made too many of the recipes to list them, but they’ve all turned out beautifully and I realized I hadn’t yet thanked you!!)
FINALLY... the one and only recipe for a garlic soup. Thanks A LOT. Thumbs up!
You're amazing. Thank you for sharing. I have learned so much from your videos. This is a fantastic recipe and can't wait to make it on the weekend.
Brilliant tutorial! Your explanation is crystal clear. I cannot tell if you are a better chef or instructor, but I am certain you are first rate at both. Merci beaucoup.
Could have used this last weekend. I hosted the 3rd annual Festival of Garlic. This looks like a nice alternative to Sopa de Ajo. Mayo trick looks interesting.
But not French
Gilroy?
I've gotta try this. Thanks for the pics of where you are. Enjoy your journey 😊
This looks absolutely divine! I will watch a few more times again, then try myself!
Nice voice, great explaining.
People in the comments talking about garlic when this guy just poured a cup of mayo into a soup lol. I'd never heard of that but I'll definitely try it out.
Im sure that mayo is different than your store brand Hellmann's
@@accelmemory it's like comparing a Lamborghini to a Chevy Spark
@Kelly Brina it tastes literally like liquid plastic. Not surprising when 99% of it is soya oil and water.
either use high quality mayo or make it yourself. The stuff you get in most stores is like 90% soya, palm, or canola oil and stuff like veganiasse (egg free mayo) wont work.
Mayo with Dijon oooh la la
Very easy steps for making the mayonnaise and preparing the croutons, as well as the soup. Thanks for sharing.
Excellent! Thank you. I was looking for a new soup recipe. My family loves garlic and my daughter loves all things France. Perfect!
Does she like Courbet?
@@hilbertsinn6886 Not that I know. I like some of Courbet's work.
@@ashleyhyatt6319 *chuckle*
I know, he's your avatar.
One of my favourite soups.
I rather use as a binding agent creme fraiche or heavy whipping cream, and I add some white wine during the cooking. And piment d'espelette is great spice! Nice presentation!
Stefan, I made this for my dinner tonight and it was delicious. What is remarkable about it is the mildness of the garlic, not strong at all. And I have leftovers. Thank you for this recipe.
I like you. Clear speech. So friendly. Thank You.
Amazing, french cooking takes skills (even the simplest of recipes) but absolutely amazing way of teaching us.
Thank you, I will try and let you guys know how mine went
Great 🙂
This is another brilliant example on how to use piment d'espellette. Merci bien for sharing !!!
Learned something new about garlic
That looks so delicious! I must try this! Thank you for sharing!
I just made this with the last of my Thanksgiving turkey stock. It was AMAZING!!!
This looks so delicious. Cant wait to do it this weekend
Thanks for this video! Really enjoy your enthusiasm and your explanations!
I love garlic. Going to try this one for sure. Merci chef
it is worth absolutely worth it
Just passing by to say that I just did this recipe exactly as indicated and was absolutely delicious. Merci beaucoup!
I was getting ready to try a garlic soup with the same ingredients (except for the mayonnaise) and I'm, glad I waited because that one used the bread to thicken the soup. This, I think is much better. Better looking as well. Merci.
First video im watching and after "Germ removal" around 4mins... I clicked subscribe. Proper French cooking... love it!
Thanks for keeping it simple to
Understand and follow-excellent job!
I learned about garlic and how to make a delicious soup. Thank you!
Thanks
I'm glad I found you, I love French cooking!! In my country..French cooking is at it's base🙂
Merci for your RUclips channel 💕 💗 💓 💖 Learning French cooking with your teaching and motivation 😻
Thank you,I really enjoyed watching and learning! Loved it.💝💐
Thank you Stéphane. For the last 6 years or so, I've always removed the germ out of my garlic. I have also discovered a way of doing this that only takes 5 seconds or so, and leaves a 'wishbone' of germ. Very quick and efficient.
What do you think are the advantages of a mayonnaise over cream in a soup such as this?
Thanks again for anther very enjoyable video.
Thank you for this soup recipe!! :)
I have never heard of garlic soup but I am going to try this, it sounds truly good! Thank you for the idea👍❤️
What a brilliantly simple recipe and so very French. Merci beaucoup!
I have made it many times and enjoy it morning and more
Fried sage would be a great garnish and I would use a stick blender and strain the soup. This is one of my favorites and it makes the house smell so warm and inviting.
This is the first video of yours I have seen. I immediately made the recipe and loved it. I will be making this for the rest of my life.
This recipe looks delicious. Looking forward to making it! Thank you!
The best part about this is a college student can follow along.
I agree with you especially since at 5:50 he says "you can use a garlic press, i dont have one, *laughs* but you can just use a fork"
Merci for your excellent video! I will try this tomorrow.
This is great. I added great northern beans that I made separately in the instant pot to it and it was very filling.
Wow! Thank you so much. So glad I found you. Cant wait to make this tomorrow. 🙏
Welcome to the channel 🙂🙂
Im starting my cooking school soon and this channel has been really great asset to me.. thank you so very much 😊
Thanks on the garlic germ tip! I always wondered what my mistake was when cooking with garlic
You let it burn and then it becomes bitter ! No problem with the germ
Alhamdulillah and thnkyou my friend for shering this recipi
Looks great.
I love the flavor of garlic.
I am going to try this today. Merci!
Looks very nice, the plating is beatiful
Excellent!! That looks DIVINE!! I’ll try it!❤️
So happy for you! Thank you!
Thank you for this! I'm making it tonight. I have my chicken bones in making stock right now. I love garlic soup! 😊
great let me know how it goes
French Cooking Academy Hi Chef! I am so happy I made this. My husband loved it. It's delicious! The only thing I changed was that I used an immersion blender in the soup before I added the mayonnaise and it made it much creamier. I have been making mayonnaise with my immersion blender for years, but your method was just as easy and almost as quick. I learn so much from you, and I love to cook. Thank you for your videos.
Congrats on the move! Heavens, I get hungry everytime I view your videos.
These are the best cookery videos on the net.
love this, gotta try!
I tried to make tourin a l'ail the other day and it was an absolute failure. I'm looking forward to trying your recipe for garlic soup, though. The tip about removing the germ and blanching the garlic was very helpful - mine was definitely too bitter and now I know why!
Beautiful presentation
Looks really good, I am going to try this, ty
Right... Piment d'Espelette. Every family had a jar of that when I was a kid. I'll have to try and find some again. Probably will have to go into the city to find it though.
And you're healed! Can't wait to try this
Thank you looks absolutely delicious!!
This recipe worked very well poured over salmon. I think it will also make a wonderful starting point for a chicken dish. Merci pour partager cette technique !
You never disappoint. I've been home cooking for years and I'm always amazed on how much more I can learn. Keep the videos coming.
Thats the wonderful thing about our modern world and the wonderful cuisines it contains and thanks to RUclips, its far easier for us to discover and learn new recipes.
Good looking for these amazing soup, thanks lot👌🏻
As always a great a great tip or two, thank you!
I do my garlic soup with roasted garlic. The mayonnaise is new to me though. I'll give it a try and congrats on the new place.
thanks 🙂
Thank you for this wonderful recipe Chef. The quality of the ingredients are beautiful!
I Made this soup with a whole oben roasted garlic bulb! The extra Layer of flavouring really seals the Deal for me!
Thanks! Looking forward to more.
Greetings from the US. This is my new favorite cooking channel. ✌👍🍻😎
Simple, au point avec quelques bonnes astuces.
Belle presentation!
Merci.
Ive never heard of removing the germ of the garlic.
Now im obligated to make this soup.
mrspeigle1 me too.
I've never heard of not removing it..
i only heard to remove it if it's green. now, i'll need to make it a habit.
@@Hollis_wants_your_comments I was always taught to throw away garlic that had gone green
@@mrspeigle1 not garlic, potatoes. You can keep the germ it is so small compared to the clove itself
I saw you walk, liked it lot!!! Love to read your recipes, great selection.
Really good work! These are both informative and entertaining. Thx so much!
Hmmmm...anything with a lot of garlic must be good^^
Will try this for sure 😻😻😻
Meow yeah. Lovely idea.
@Shawn White Well, aren't you *delightful* ?
It was delicious, I used a few drops of rice vinegar in the mayo, and I must say, yum yum yum. The mayo adds such a delicious enrichment. Whole strictly Italian, I do veer off sometimes, only French and Mexican though. Love your Chanel , just love it. Never thought about removing the seed from the garlic. Hmmm.
Merci! Will try
Amazing, dude. I can't wait to try.
I will try it! Love garlic! Did not know that about the inside!
I love Stephane's enthusiasm! Can't wait to try this recipe. But I've never heard of the core of a garlic clove being bitter; I always thought that bitterness in garlic was the result of overcooking.
This looks delicious 😋.