Laura The Gastronaut > Julia Child Recipes > Soup > Saffron-flavored Garlic Soup with Potatoes
Saffron-flavored Garlic Soup with Potatoes
January 7, 2022 | Laura Bullock
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Recipe from Mastering the Art of French Cooking, I | Julia Child
This blog, Laura The Gastronaut, and this blog post were/are not endorsed or supported by Julia Child or Julia Child Foundation. The views expressed on this blog are my own.
- Soupe à l'Ail aux Pommes de Terre [Saffron-flavored Garlic Soup with Potatoes], p. 48
You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains this recipe here. Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
Looking for another Julia Child recipe? Check out my Recipe Checklist to see if I've made it! You can see all the Soup recipes from Chapter 1 here!
*** Watch me make this recipe on my TikTok here! ***
SAFFRON-FLAVORED GARLIC SOUP WITH POTATOES BUTTER COUNT & COST
Butter Count: +0 TB
Cost: $11.31 [~$1.62 per serving]
See the total count here!
I NEED ALL OF THE GARLIC.
Welcome to the third and final garlic soup! I've been putting off the soups for awhile now because I blew through them at the beginning, and I wanted to save the last of them for later. This week I decided it was a great time to make one since Texas is finally a little bit chilly! You may be familiar with the previous two garlic soups that I've made- the original one which has an egg yolk and olive oil liason mixed into at the end giving you a beautiful white creamy soup and the first variation which lacks the egg yolk but is topped with a delicious poached egg and crusty French bread. This time around for the second variation we are increasing the value of this simple garlic soup by adding in some saffron and potatoes.
SAFFRON-FLAVORED GARLIC SOUP WITH POTATOES RATING
LAURA'S RATING: 6
BRIAN'S RATING: 6
While this soup wasn't even close to being life-changing, I couldn't help myself from finishing the entire bowl. As with the previous two garlic soup recipes, despite the addition of an entire head of garlic, the garlic flavor was subtle. The olive oil really shined through here as well as the dried herbs. The pinch of saffron left this variation more yellow than the others and gave it a bit of an earthy flavor. And if you're anything like me, the addition of potatoes always improves a dish. If I want a soup that will be raved about for days, I won't reach for this recipe. However, on a cold day this soup would be perfect especially if you have the sniffles. Did you know that garlic soup is thought to help fight off colds? Oh and before I forget, that garlicky herby mash that gets left behind in your strainer.. spread it on some crusty bread. You can thank me later.
Why is this soup not super garlicky despite the use of an entire head of garlic?
Garlic contains a sulfur compound called allicin which gives it that potent garlicky taste. What's really cool is that allicin is a product of a reaction between two other substances present in garlic called alliin and allinase (the enzyme). The reaction only occurs when the cells inside the clove are broken down meaning allicin is only present when you crush or cut the garlic. Here's the deal though- when we heat the garlic, the enzymes that aid in that reaction are inactivated and allicin is destroyed. So when the garlic is boiled or sauteed, it's not going to be as 'in-your-face' as it would be if it was raw.
Is this soup good leftover?
Yep! I actually liked this soup a bit more leftover. The flavors seemed to marry each other a bit more while hanging out in the fridge together overnight.
FUN FACTS ABOUT GARLIC
• Garlic's scientific name is Allium sativum. It's a bulbous flowering plant related to the onion, shallot, leek, and chive.
• China produces 76% of the world's supply of garlic.
The use of garlic medicinally and culinary dates back thousands of years. In fact, preserved garlic was found in the Tutankhamun's tomb in 1325 BC!
For this recipe:
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HOW TO MAKE SAFFRON-FLAVORED GARLIC SOUP WITH POTATOES
This soup calls for an entire head of garlic. To make it easier to peel all of those cloves, drop them in boiling water for 30 seconds, drain, and rinse in cold water. The skins should practically come right off after this process. The peeled garlic cloves go into a large pot with dried herbs, seasonings, and a few parsley sprigs.
The mixture will boil for 30 minutes and then be strained. The garlic, seasonings, and parsley that get stuck in the strainer is SO GOOD. I squished it and slathered some on a piece of crusty bread. I couldn't stop eating it. Anyways, back to the soup.
Diced potatoes and a pinch of saffron are added in, and it all just simmers a bit more until the potatoes are tender.
The cookbook recommends serving with French bread and grated Parmesan cheese. Overall, this is a pretty simple soup to make!
Category: Julia Child, Soup Cuisine: French
Keywords: garlic soup, French cooking, julia child recipe
DID YOU MAKE THIS RECIPE?
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CHECK OUT THE OTHER GARLIC SOUP VARIATIONS
You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I. Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
Check out my Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
January 7, 2022 by Laura Bullock