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    You are in: Home / Recipes / French Garlic Soup Recipe
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    French Garlic Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 04, 2011

      Well. This is an interesting recipe. Probably about a 3 1/2. My garlic cloves were not really soft after 20 minutes, so I cooked them about another 10 minutes. As I was just making this for myself, I did not want to heat up the oven, so I toasted my bread, then rubbed it with the garlic, and then put it in my oversized soup mug. Cheese went on top and then a quick zap in the micro got it melty - used more cheese. My poaching technique leaves a lot to be desired, so I beat the egg and poured it in a ribbon into the broth - as for egg drop soup. I did find I desired both more salt and pepper than called for. It's a delicate soup - perhaps a bit too delicate for me. I'm more a big and bold rather than delicate. Still, it is quite an interesting soup and I will say this for it - I was so tired when I got home today that I could barely stand, but I feel amazingly revived after eating my bowl of soup.

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    • on April 20, 2012

      WOW. I made a few changes, but this was amazing. I used beef broth in place of the water, a pinch of crushed sage in place of the leaves, and I added quite a bit more salt and pepper. But I realllyyyyy liked this. It sounds so weird, but....just woah. This is going in my best of 2012 cookbook for sure! Thanks Syd!

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    • on November 22, 2011

      Excellent soup! This has a very mild garlic flavor, but makes a very nice, comforting lunch on a cold day. I used homemade french bread and eggs from my back yard chickens, which likely amped up the flavor a bit. The only thing I would change is to add a bit more salt- taste the broth after removing the poached egg, and season to taste. Although I had this by itself, it would be perfect with a lightly dressed green salad and a glass of white wine. Also, a perfect light first course for a dinner party. Thanks for sharing!

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    • on April 17, 2011

      I have to agree with the last poster it was interesting. I made exactly as directed and it needed something more in my opinion. Salt helped a lot, but I think it would be much better with chicken stock rather than water. The poached egg added a lot.

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    Nutritional Facts for French Garlic Soup

    Serving Size: 1 (669 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 306.3
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 3.1 g
    Cholesterol 193.2 mg
    Sodium 512.7 mg
    Total Carbohydrate 41.5 g
    Dietary Fiber 1.8 g
    Sugars 2.0 g
    Protein 16.7 g

    The following items or measurements are not included:

    sage leaves

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