Keto French Garlic Soup, or Le Tourin à l’Ail, is a classic herb French soup. Although it is a staple in the South of France, it was made famous in the United States by Julia Child. Her original recipe has been repeated often. The main ingredients of garlic, water, eggs, and olive oil are present in virtually all posts. Any Garlic Soup recipe will contain a lot of garlic! But don’t let that scare you off, it is rather mild and certainly delicious. Joanie puts a few unique twists on her version and likes to make a large pot. It has even more flavor than the original. We love Julia Child’s version, but Joanie’s is simply “magnifique!”
Many years ago, I made a Spanish version of garlic soup with a lot of olive oil, smoked paprika, and a lot of stale bread to thicken the soup. We have never tried one, but there are even Italian versions featuring leeks and potatoes. Since it is winter here, I may jump into Joanie’s kitchen soon and make my Spanish version. But, for now, let’s just enjoy her French herby Garlic soup – it is superb. The eggs make it velvety, and her use of heavy cream adds to its Keto friendliness.
I mentioned that it is winter. It is even getting cold here in the Southwest. Yes, it is that time of year for delicious soups. We do have a lot of soup recipes on our site to warm up our followers. Many are creamy bisque-like soups that are so Keto, and so delicious. You might want to try of few of these:
Do not get scared, but the recipe calls for two full heads of garlic. Not two garlic cloves, but rather two whole heads. However, it really is more mellow than it sounds when it is cooked in chicken stock for 15 minutes, and with the addition of cream and tempered eggs. The eggs will also fortify the soup and give it substance. Joanie uses a blend of garlic for her Keto French Garlic Soup. One head is roasted in the oven, and the other is cooked raw in the stock. Both are smashed and will later be blended with either an Emersion Blender or Vitamix.
Joanie substitutes chicken stock for her Keto French Garlic Soup instead of using plain water. She likes the added flavor and feels it also makes her soup a bit heartier. She also enhances the herb experience using cloves, sage, bay leaf, and thyme. Fresh herbs are always better. However, if you have trouble finding fresh, substitute with dried. Increase the thyme (perhaps double) if you use dried. Dried spices can be purchased by clicking the pictures below.
A good Dutch Oven is a great investment. We have always liked the Lodge Dutch Oven. The six quart is a good size for this recipe. We did recently invest in a wider and shorter 6 3/4 quart Le Creuset Dutch Oven. We absolutely love it, since it allows for more surface. Although Le Creuset is a bit more costly, they are the best! They are the kind of pan you pass on to your children. Our Le Creuset is now our go-to Dutch Oven. However, any stock pot will suffice. Stainless stock pots are fine (especially if using an Emersion Blender).
Two tips are essential for the perfect soup. First, use an Emersion Blender or regular Vitamix before adding the heavy cream. You want the soup to be a bisque-style, but if you blend it after putting in the cream you will actually end up with whipped-cream garlic. Secondly, make sure you temper your egg yolk-red wine vinegar mixture with a small amount of the hot soup before drizzling into the soup. You do not want scrambled eggs. These tips may sound tricky, but they are not, and they will add so much to your finished soup.
Follow us on Social Media – See the Latest Keto Products
Keto French Garlic Soup – Le Tourin à L’Ail is Loaded with Flavor and Depth
Keto French Garlic Soup is loaded with exquisite flavor. It is a classic French Soup that is easy to make and will delight your guests. Le Tourin à L’Ail is even more flavorful with a tablespoon of red wine as a garnish, and topped with shredded Gruyere Cheese. Enjoy a bowl tonight. It is definitely Tasty Low Carb!
Keto French Garlic Soup
- 1 tablespoon Butter
- 1 tablespoon Olive oil
- 1 Shallot (sliced)
- 2 heads Garlic (one roasted, one raw, roughly smashed cloves)
- 2 quarts Chicken stock (organic and warmed)
- 2 whole Cloves (or 1/4 teaspoon ground)
- 2 tablespoons Sage (chopped, or 1/4 teaspoon ground)
- 1 ½ teaspoons Thyme (fresh chopped)
- 1 Bay leaf
- 2 teaspoons Sea salt
- ½ cup Heavy cream
- 3 Eggs (separated and lightly whisked)
- 1 tablespoon Red wine vinegar
- 2 teaspoons Sea salt
- 2 teaspoons Black pepper
- ½ cup Gruyere cheese (shredded)
- Cut the top off a whole head of garlic. Drizzle the head with olive oil, salt, pepper and wrap it entirely in foil. Bake in a shallow dish in a preheated 400 °F oven for 40 minutes. Allow to cool slightly, then the roasted garlic cloves will pop right out of the head.
- Heat the butter and oilive oil over medium heat in a Dutch Oven. Add the sliced shallot and soften for 3 minutes. Smash all of the garlic cloves (roasted and raw). Add to the Dutch Oven and cook for an additional 2 minutes.
- Pour in the warm chicken stock and spices and cook for 5 minutes. Lower the heat to simmer and cook for 10 minutes. Remove the bay leaf. Use an blender to smooth the soup (or an emersion). You may have to work in batches and allow for some cooling first to use a blender.
- Pour the puree of soup back into your Dutch Oven (still on simmer). Add the heavy cream and stir briefly to incorporate into the soup. In a small bowl or cup, whisk the egg yolks with the red wine vinegar. Lightly whisk the egg whites in a separate small bowl or cup.
- Drizzle and whisk the egg whites into the soup, stirring and allowing for stringy consistency. Then temper the yolks with a small amount of soup and drizzle into the soup in the same manner, stirring constantly. Add salt and black pepper, raise the heat to medium, and cook for 5 minutes.
- Serve in a cup with a garnish of thyme leaves and shredded Gruyere cheese.
- A unique garnish, and very French, would be to add a tablespoon of red wine to each cup of soup before serving. Let your guest stir and add their own cheese.
- To cut your time, you can skip roasting the one head of garlic and simply use two heads smashed. The roasted garlic is in the recipe to add some sweetness and cut some of the natural bitterness of the garlic.
- Serve with extra shredded cheese in a side dish for guests to add to their taste.
Amazon Affiliate Program -> Tasty Low Carb is a participant in Amazon’s affiliate advertising program. Clicking on a product or Amazon ad will re-direct you to Amazon.com. For your purchases, we may receive a small consideration that will help us build and maintain our website.