There is nothing quite as comforting as a steaming bowl of Garlic and Sage Chicken Soup on a chilly day. This recipe delicately weaves together mellow roasted garlic, aromatic sage, and the rich backbone of chicken stock, creating a soup that feels both rustic and deeply soothing. Every spoonful sings with savory notes and subtle herbaceous warmth, making this a dish you’ll want to make again and again—especially when you’re craving something easy yet genuinely flavorful. Whether you’re a seasoned cook or a kitchen newbie, this is one recipe where simple ingredients truly shine.
Ingredients You’ll Need
One of the joys of making Garlic and Sage Chicken Soup is how humble ingredients transform into a vibrant, satisfying meal. Each component adds its own splash of flavor and character, making this much more than your average homemade soup.
- Garlic head: Roasting softens the cloves and brings out an irresistible sweetness that forms the backbone of this soup.
- Dry sage: A tablespoon of this earthy herb infuses depth and aroma, perfectly complementing roast garlic and chicken stock.
- Egg yolk: This surprising addition lends silkiness and a little body, thickening the soup without making it heavy.
- Chicken stock: Use 64 oz of the best-quality stock you can find—homemade or store-bought—since it’s the base of the entire dish.
- Dijon mustard: Just a tablespoon, but it brightens and adds subtle tang, balancing everything beautifully.
- Olive oil: 2/3 cup, drizzled in at the end, brings richness and an extra layer of smoothness.
- Pinch of salt: Adjust to taste—it’s the simplest way to draw out all those flavors.
How to Make Garlic and Sage Chicken Soup
Step 1: Roast the Garlic
Start by preheating your oven to 400°F (200°C). Slice off the top of your garlic head to reveal the cloves inside, drizzle generously with olive oil, and wrap the entire thing in foil. As it roasts for about 30 to 35 minutes, your kitchen will fill with an irresistible aroma, hinting at the goodness to come. The goal is golden, lightly caramelized cloves that will slide right out when pressed.
Step 2: Simmer the Stock with Sage
While the garlic softens in the oven, bring your chicken stock, dry sage, and a pinch of salt to a gentle simmer in a large pot. This begins to extract flavor from the sage, letting it slowly perfume your soup even before the garlic joins the party.
Step 3: Mash and Add the Roasted Garlic
When the garlic is cool enough to handle, squeeze out the beautifully golden cloves. Mash them into a smooth paste with a fork or in a mortar and pestle. Swirl this roasted garlic into your simmering pot and give it a good stir—you’ll see (and smell) the soup transforming almost instantly.
Step 4: Temper and Incorporate the Egg Yolk and Mustard
In a small bowl, whisk together the egg yolk and Dijon mustard. Carefully ladle in a little hot soup to slowly raise the temperature, whisking all the while. This gentle tempering ensures the yolk doesn’t scramble. Pour the mixture back into your pot and stir—this step creates the glossy, lush texture that sets Garlic and Sage Chicken Soup apart.
Step 5: Finish with Olive Oil
Reduce the heat and drizzle in the olive oil, stirring constantly. The soup turns silky, and the olive oil seamlessly incorporates, rounding out the flavors and adding a gorgeous sheen.
Step 6: Simmer and Season
Let everything simmer together for another 10 minutes. Give the soup a final taste, adjusting salt or stirring in extra mustard if you want a brighter finish. Then, your Garlic and Sage Chicken Soup is ready to be served piping hot.
How to Serve Garlic and Sage Chicken Soup
Garnishes
Take Garlic and Sage Chicken Soup over the top with a sprinkle of fresh sage or parsley right before serving. A drizzle of extra olive oil or a grind of black pepper adds a restaurant-worthy finish, while homemade croutons or a swirl of cream can make every bowl look extra special.
Side Dishes
This soup pairs beautifully with rustic bread—think baguette slices, sourdough, or even a crisp seeded cracker. For a more filling meal, serve it with a crisp green salad or a simple cheese plate on the side. These accompaniments balance the soup’s rich, aromatic personality.
Creative Ways to Present
For a pretty presentation, serve Garlic and Sage Chicken Soup in individual mugs or small enamel bowls at casual gatherings. You could even pour it into shot glasses for a fun appetizer at a dinner party or top with microgreens for an elegant, modern touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Garlic and Sage Chicken Soup to an airtight container. It will keep well in the refrigerator for up to three days, and the flavors actually deepen as it sits, making tomorrow’s soup even more delicious.
Freezing
Garlic and Sage Chicken Soup freezes beautifully. Portion cooled soup into freezer-safe containers, leaving a bit of space for expansion. It’ll keep for up to three months. Thaw overnight in the fridge before reheating for the best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. If the texture separates slightly (thanks to the olive oil), simply whisk until the soup turns smooth and silky again. Avoid boiling hard, especially because of the egg yolk in the broth.
FAQs
Can I use fresh sage instead of dry?
Absolutely! Fresh sage is a wonderful substitute—just use 2 to 3 tablespoons of finely chopped leaves for every tablespoon of dry, adding them directly to the simmering stock for a brighter herbal note.
Is there a vegetarian version of this soup?
Yes! Swap the chicken stock for a flavorful vegetable stock. You’ll keep all the aromatic garlic and sage character while making it completely plant-based.
What’s the purpose of the egg yolk in Garlic and Sage Chicken Soup?
The egg yolk brings a luscious texture and silkiness without making the soup heavy or creamy. It acts almost like a light liaison, thickening just enough for that elegant mouthfeel, similar to classic Greek avgolemono soup.
Can I add chicken or vegetables to make it heartier?
Definitely! Shredded cooked chicken or diced vegetables like carrots and celery can be stirred in after the garlic is added for extra protein and heft. Just adjust simmering time so everything is perfectly cooked.
What kind of olive oil is best for this recipe?
Use a good-quality extra virgin olive oil for the most flavor impact, since it’s one of the final ingredients and really shines in the finished soup. Fruity or peppery olive oils both work beautifully.
Final Thoughts
If you’re looking for a simple, nourishing recipe that feels like a cozy hug in a bowl, Garlic and Sage Chicken Soup is it. Let it warm your kitchen and revive your spirits—don’t hesitate to give this one a try, and share it with anyone who could use a little comfort today!
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Garlic and Sage Chicken Soup Recipe
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Gluten Free
Description
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.
Ingredients
For Roasted Garlic:
- 1 large garlic head
- 1 tablespoon of dry sage
- 2/3 cup olive oil
- Pinch of salt
For Soup:
- 64 oz of chicken stock
- 1 tablespoon Dijon mustard
- 1 egg yolk
Instructions
- Roast Garlic: Preheat oven to 400°F (200°C), slice garlic head top, drizzle with olive oil, wrap in foil, roast for 30-35 minutes.
- Prepare Soup: In a pot, combine chicken stock, dry sage, salt, simmer. Mash roasted garlic into a paste, add to stock. Whisk egg yolk with mustard, temper with stock, add to soup. Slowly stir in olive oil until smooth. Simmer for 10 mins. Adjust seasoning.
- Serve: Ladle into bowls, garnish as desired.
Notes
- For a vegetarian version, use vegetable stock.
- Add heavy cream for a richer texture.
- Spice it up with red pepper flakes or cayenne pepper.
- Use fresh sage if available.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
