👩🍳 Instructions
- Prep the garlic: Remove the green sprout from each clove to avoid bitterness. Boil garlic for 3–4 minutes, then mash into a smooth paste.
- Simmer the broth: In a large pot, bring stock and sage to a gentle simmer. Add mashed garlic and let it infuse for 10 minutes. Strain for extra smoothness.
- Make the mayonnaise: In a jar, combine egg yolk, mustard, and salt. Slowly blend in olive oil using an immersion blender until thick and creamy.
- Temper and thicken: Whisk a ladle of hot soup into the mayonnaise to temper it, then stir the mixture back into the pot. Keep heat low and stir constantly.
- Serve: Ladle into bowls and garnish with toasted baguette, a drizzle of olive oil, and herbs or paprika.
This soup is velvety without cream, thanks to the clever use of homemade mayonnaise. It’s perfect for chilly evenings or when you need a gentle immune boost.
Want a variation with Parmesan and egg yolks instead of mayo? I can share that version too!
Pages: 1 2
