This garlic and sage chicken soup is a savory and fragrant dish that combines the richness of chicken stock with the aromatic flavors of garlic and sage. Perfect for a cozy dinner or a light, flavorful meal, this soup delivers deep comfort with each spoonful.

Why You’ll Love This Recipe

The combination of roasted garlic, earthy sage, and tangy Dijon mustard creates a deliciously complex flavor profile that will elevate your typical chicken soup. The smooth olive oil base and rich chicken stock provide the perfect foundation for the bold, aromatic ingredients. It’s simple to prepare, and the flavors meld together beautifully, making it an ideal dish for both casual weeknight dinners and more elegant meals.

Garlic and Sage Chicken Soup

Ingredients

1 large garlic head
1 tablespoon of dry sage
1 egg yolk
64 oz of chicken stock
1 tablespoon Dijon mustard
2/3 cup olive oil
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap it in foil. Roast in the oven for about 30-35 minutes until soft and golden.
Prepare the Soup Base: In a large pot, combine the chicken stock, dry sage, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally.
Make the Garlic Paste: Once the garlic has roasted, allow it to cool slightly. Squeeze the garlic cloves out of the head and mash them into a paste using a fork or a mortar and pestle.
Combine Garlic Paste with Soup: Add the garlic paste to the simmering chicken stock. Stir to combine, ensuring the garlic infuses the stock with its rich flavor.
Mix the Egg Yolk: In a small bowl, whisk together the egg yolk and Dijon mustard. Slowly add a bit of hot stock to the yolk mixture, whisking constantly to temper the egg. Gradually pour the tempered egg yolk mixture into the soup, stirring to incorporate.
Add Olive Oil: Slowly drizzle in the olive oil, stirring continuously until the soup becomes silky and smooth.
Simmer and Season: Let the soup simmer for an additional 10 minutes. Taste and adjust the seasoning with more salt or mustard if needed.
Serve: Ladle the soup into bowls and serve hot. You can garnish with fresh herbs or a drizzle of olive oil if desired.

Servings and Timing

Servings: This recipe serves about 4-6 people.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Vegetarian Version: Use vegetable stock in place of chicken stock to make this soup vegetarian-friendly.
Creamy Option: For a richer, creamier texture, you can add a splash of heavy cream after adding the egg yolk and olive oil.
Spicy Twist: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.
Herb Substitutes: If you don’t have dry sage, try using thyme or rosemary for a different herbal flavor.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the soup for up to 2 months. Be sure to cool it completely before freezing.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If it has thickened too much, you can add more chicken stock or water to reach your desired consistency.

FAQs

Can I use fresh garlic instead of roasted garlic?

Yes, you can use fresh garlic, but roasting garlic adds a sweet and mild flavor that complements the other ingredients well.

Can I substitute fresh sage for dried sage?

Yes, you can use fresh sage. Use about 2-3 tablespoons of finely chopped fresh sage instead of the dried version.

Is there a way to make this soup creamier?

To make the soup creamier, add a splash of heavy cream or a dollop of sour cream after adding the egg yolk and olive oil.

Can I make this soup vegan?

To make this soup vegan, substitute the chicken stock with vegetable stock, the egg yolk with a plant-based thickener (like cornstarch), and use a vegan oil instead of olive oil.

What can I garnish the soup with?

You can garnish the soup with fresh herbs like parsley or thyme, a drizzle of olive oil, or even a sprinkle of grated Parmesan cheese.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Just be sure to store it in the refrigerator and reheat it before serving.

How do I prevent the egg yolk from curdling?

To prevent curdling, slowly temper the egg yolk by adding a bit of hot stock to it first, then gradually whisk it into the soup. This will help maintain a smooth consistency.

Can I add protein to the soup?

Yes, you can add shredded chicken, sausage, or even white beans for added protein. Just be sure to cook the protein separately before adding it to the soup.

Can I use a different type of mustard?

While Dijon mustard gives a tangy flavor, you can substitute with yellow mustard or whole-grain mustard if you prefer a different taste.

How can I make this soup spicier?

If you want a spicy kick, add a pinch of red pepper flakes or a few dashes of hot sauce while cooking.

Conclusion

This garlic and sage chicken soup is a flavorful, comforting dish that’s perfect for any occasion. With its rich chicken stock base, roasted garlic, and aromatic sage, it delivers a satisfying depth of flavor in every spoonful. Whether you enjoy it as a light meal or a starter, this soup is sure to warm you up and leave you craving more.