Ingredients
Equipment
Method
- Heat the chicken stock and fresh sage in a large Dutch oven until it reaches a gentle simmer. This step infuses the liquid with earthy flavors before the other ingredients are added.
- Remove the skins from the garlic, slice cloves in half lengthwise, and pry out the embryonic shoots. This crucial prep removes any underlying bitterness from the cloves.
- Boil the prepared garlic cloves in a small saucepan of water for 3-4 minutes, then drain. This quick blanching softens the flesh so it mashes easily.
- Mash the softened garlic with a fork, add it to the gently simmering stock, and cook for 10 minutes. This distributes the mellowed garlic flavor completely throughout the hot broth.
- Place the egg yolk, mustard, salt, and olive oil in a narrow jar and blend with an immersion blender until emulsified. This creates a thick, creamy mayonnaise that will thicken the soup.
- Stir a ladle of hot soup into the mayonnaise to temper it, then immediately whisk the mixture back into the main pot. This raises the egg's temperature gradually to prevent curdling.
- Bring the soup back up to serving temperature on the stove, ensuring it does not come to a boil. Keeping the heat low protects the silky, velvety texture of the final dish.
Nutrition
Notes
Whisk the tempered mayonnaise into the hot broth off the heat initially to ensure the egg does not scramble, maintaining a perfectly smooth finish.