“This soup tastes like something straight out of an old country kitchen—rich, comforting, and full of garlic goodness!” (Page 2 ) | March 22, 2025

Roast the Garlic:

Preheat oven to 400°F (200°C).
Cut the tops off the garlic heads to slightly expose the cloves.
Drizzle with olive oil and wrap in aluminum foil.
Roast for 30-35 minutes, or until the cloves are soft and golden.
Let cool, then squeeze the roasted garlic out of the skins.
Sauté the Onion:

In a large pot over medium heat, melt the butter.
Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the roasted garlic, breaking it up with a spoon.
Add Herbs and Broth:

Add dried thyme, rosemary, and bay leaf to the pot.
Pour in the broth, season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Temper the Egg Yolks:

In a small bowl, whisk egg yolks with Parmesan cheese.
Slowly ladle about 1/2 cup of hot soup into the egg mixture while whisking constantly.
Slowly stir the tempered egg mixture back into the soup, whisking continuously. This thickens the soup.
Add Cream (Optional) and Serve:

If desired, stir in heavy cream.
Remove the bay leaf.
Ladle the soup into bowls.
Garnish with chopped parsley.
Serve hot with sliced crusty bread.
Enjoy this rich and flavorful Country French Garlic Soup!