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.
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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!