Never have I ever had any type of cooking education. I've learned everything on the go as a guy who's gotta eat. Channels like this one have told me so much, it's really amazing. I went from zero to making my own stock and showing my wife proudly what I can do. Thank you so much!

@FrenchCookingAcademy

5 жыл бұрын

Congratulation You have done a great job 🙂🙂👍👨🏻‍🍳

@tonyrider3

4 жыл бұрын

I started the same way! When I got sick of macaroni and ramen in college I learned how to cook on my own and I took great passion for this, now I have taken a few classes to get better but most things I learned watching this kind of videos

@DarthBalsamic

4 жыл бұрын

Same here. I learned from a combination of channels, like this one, the Food Network, and some tips from my mom when she stopped cooking. I was basically forced to learn out of necessity, and wound up loving it. I can cook whole meals now and even Sunday dinner from scratch. I'm not married nor do I have kids yet, but when most women find out that I can practically cook anything from scratch they usually are very impressed. Lol

@PebusGalacticus

4 жыл бұрын

man, I wasnt prepared to be hit with such a wholesome comment. Glad to hear people are learning how to cook for themselves!

@benzuckerman

4 жыл бұрын

Have you found Chef John (Food Wishes)? He is really good as well....

I have a chronic illness that leads to me being very sick quite often, typically bedridden or hospitalized. Thanks to that I have lost a lot of weight and struggle to find gentle things to eat. This seems like it would be perfect, not overly spiced, nutritious, and with some easily digestible protein from the egg. Going to have to remember this, would be an excellent way to use the frozen chicken broth we keep on hand! Thank you for the recipe!

I really like how we see Stéphane making use of what tools he has, wherever he is. It's real cooking, and focused on understanding the food. This is such a great series.

@jfstevens7

5 жыл бұрын

You are correct. Ehh?

@princesse523

4 жыл бұрын

Thanks I understand now. Because I had never heard of using mayonaise. He looks surprised himself by the result. ❤

I am nearly 64 years old and started proper cooking only after 50, when I took half retirement. I had to struggle to learn cooking as a science and art and just anything just to eat. I went about it systematically, learning local traditional recipes from friends and close relatives. And then came KZread teachers. They are a boon. I have learnt so much from videos like this, some international recipes, especially ones which can blend with our cuisine. Today I am confident enough, and my duaghters ask me to start a channel on KZread on my own 😀. But I know I am still learning. There is no end to it. And I am enjoying cooking and baking different cuisine, Indian, Asian and western. As far as I can get the right ingredients. I love the gorgeous salads and soups from European cuisine. And this one promises to be easy and great tasting. Will certainly give this a try. Thank you Stefan for this video.

I've been working as a cook for about 8 years now and have also studied cooking at school and I'm still learning such valuable and essential techniques from you. My man Stephane you're great chef, and really helpful big Thanks!

@FrenchCookingAcademy

5 жыл бұрын

wow thank you for the compliment 👨🏻‍🍳🙂👍

@MorbidSlinky

3 жыл бұрын

Currently I’ve only just started my second semester of culinary school but with all the shutdowns due to the pandemic my classes have not been permitted to meet in person so my peers and I have been stuck at home learning theatricals since we don’t have access to the academy’s kitchen or pantry. Lessons like this though have been a god send as we individually do what we can to augment our online courses with practical experimentation. Recipes featuring Inexpensive and common ingredients alongside innovative techniques are just what we need.

I've never had trouble loving garlic just the way it is, germ and all.

@jaybob44

4 жыл бұрын

Oh, Kathleen.....my goddess hero(ine).....💞😘🥰

This soup was one of the most deligious soups I have ever made...my guests were totally amased... it was soooo good!!,

@FrenchCookingAcademy

5 жыл бұрын

great to hear🙂🙂👨🏻‍🍳👍

@merjapik

5 жыл бұрын

French Cooking Academy - I did not have time to make a chicken stock myself, but took a good chicken fond instead. The soup was quite loose and I added some cornstarch to make it thicker.... and it worked just fine but would propably been even better with home made stock...

@GlaciusDreams

3 жыл бұрын

@@merjapik yep. The collagen in the homemade stock would likely help it come together better.

Wow, I never knew about removing the germ of the garlic. Thank-you once again, Chef Stephan!

@FrenchCookingAcademy

5 жыл бұрын

I am glad I could help 🙂🙂👨🏻‍🍳

@martinchabot4103

5 жыл бұрын

yes and apparently, germ are hard to digest

@TactlessGuy

5 жыл бұрын

@@AAAAAAAADDDDDDDDD what's wrong with you

@ryant1064

5 жыл бұрын

A it’s bitter. I always remove it.

@TactlessGuy

5 жыл бұрын

@@AAAAAAAADDDDDDDDD But your opinion is wrong because you have shit tastes.

Love the english spoken by a Frenchman.

Blanching is a great idea for garlic. The most-desired flavor compounds are oil-soluble, and bitter compounds are usually water soluble. So a little time in some hot water will selectively draw out the bitter compounds while leaving the flavor compounds largely untouched.

I made this soup today, and according to my husband & sister, it turned out great! I was especially interested in it because with its ingredients, it can be used as part of a ketogenic diet. As mentioned by Stephane, it is mild-tasting and "creamy" in a different way from actual cream-added soups. We thought it would be good with chicken or shrimp added to it, too. Extra notes: I used an organic free-range chicken broth from the grocery store -- I did not make the broth from scratch. I did add a carrot, celery, & onion to the store-bought broth and simmered it for a while, in the hope of adding some extra flavor to it. I used fresh sage as Stephane showed, which in my opinion was the biggest flavor booster in the recipe. I used avocado oil (rather than peanut or sunflower), which worked out fine, too. It took a bit of time to get the garlic ready, but after that the recipe went together well. I plan to make it again, and I'd recommend it to others!

Absolutely loved Lyons. I had a French friend in Aberdeen, Scotland who invited me to spend some time with her at her home in St Priest during the summer of 1989! It was truly magical, and Bastille Day for the 200th anniversary on the shore of Lac Du Annecy was just tremendous!

FINALLY... the one and only recipe for a garlic soup. Thanks A LOT. Thumbs up!

In Greece, it's common to bind soup with a sauce called αυγολέμονο, which is similar to mayonnaise, only it's eggs thickened with lemon juice instead of emulsifying them with oil. The soups thickened this way are also called that (e.g. κοτόσουπα αυγολέμονο).

@jeanniegriffin1692

4 жыл бұрын

That's a lemoni,,, opa

@federicopresti

4 жыл бұрын

avgolemono in case anyone wants to search this, you temper the eggs with a bit of hot broth and then pour it in to thicken the soup.

@sazji

4 жыл бұрын

Panagiotes Koutelidakes It’s not the lemon juice that thickens the eggs though; they’re cooked but not to the point of curdling. That’s the fine point of making successful avgolemono - getting the temperature of the broth and eggs right so that it thickens without overcooking. A similar kind of thickening happens with what’s called a “boiled custard” it the west. Only it’s not really boiled, because that would wreck it!

@jeanniegriffin1692

4 жыл бұрын

Is whole eggs or just the yolk(?)! I'm trying to remember.. 🌹🤠🌹🌹

@jaycee1373

4 жыл бұрын

Jeannie Griffin Use both. The secret is to separate whites from yolk. For the best avgolemono, the whites are put in large bowl, and the yolks are separated to a small custard/pudding bowl. Beat the whites to a froth. Break up and whisk yolks in the small bowl. Whisk lemon juice to frothy whites in larger bowl. Next, slowly whisk yolks to the whisked whites and lemon juice in the larger bowl. Once mixed, use a ladle of hot liquid and very slowly introduce the liquid to the egg and lemon mixture in the larger bowl. Add just a little at a time while constantly whisking so eggs do not curdle. The other secret is not to introduce boiling liquid, but rather liquid from the pot that has been removed from the heat source for a few minutes. Once the egg and lemon mixture in the larger bowl has been brought to a warm/equivalent temperature of liquid in the pot, pour the contents of the larger bowl to the liquid in the pot while vigorously stirring. My beautiful mother, long departed, taught me this and it comes out perfect every time. Passing on the love.

Merci merci merci! Love your passion on the kitchen and I would be saying thanks all day for permitting us to know about french cuisine. Regards from Spain.

Stephan, I was trained in classic French cuisine by an Austrian chef when I was young. Thank you so much for helping me sharpen my skills.

Stephan, I love how you use what ever tools are at your disposal. Sure having all the tools needed in a kitchen helps, but you prove the point that tools do not make a great chef. Great chefs improvise when needed and can still make the dish work. Great job!

awww, we make a very similar one down here in spain but we also add a bit of ham and some smoked paprika. YUM!

@mamam.d.8898

4 жыл бұрын

Tash Jansson thanks for the ham idea

@2degucitas

3 жыл бұрын

I've started using smoked paprika and I love it. So much flavor!

Merci for your KZread channel 💕 💗 💓 💖 Learning French cooking with your teaching and motivation 😻

Thank you so very much for your videos! I’ve learned so much from you over the last 3 months since I found you! I’ve made too many of the recipes to list them, but they’ve all turned out beautifully and I realized I hadn’t yet thanked you!!)

THANKS! I never knew garlic had a germ to remove. Live and learn. Remove the bitterness, and perhaps some of the acidity. Merci for the tip!

I like you. Clear speech. So friendly. Thank You.

I never had garlic soup before. I’ll try to make this one in winter. This tutorial is so interesting I intend to follow them all. Thank you.

Thanks for this video! Really enjoy your enthusiasm and your explanations!

You're amazing. Thank you for sharing. I have learned so much from your videos. This is a fantastic recipe and can't wait to make it on the weekend.

One of my favourite soups.

This is another brilliant example on how to use piment d'espellette. Merci bien for sharing !!!

This looks absolutely divine! I will watch a few more times again, then try myself! Nice voice, great explaining.

People in the comments talking about garlic when this guy just poured a cup of mayo into a soup lol. I'd never heard of that but I'll definitely try it out.

@accelmemory

4 жыл бұрын

Im sure that mayo is different than your store brand Hellmann's

@thibault973

4 жыл бұрын

@@accelmemory it's like comparing a Lamborghini to a Chevy Spark

@thibault973

4 жыл бұрын

@Kelly Brina it tastes literally like liquid plastic. Not surprising when 99% of it is soya oil and water.

@arthas640

4 жыл бұрын

either use high quality mayo or make it yourself. The stuff you get in most stores is like 90% soya, palm, or canola oil and stuff like veganiasse (egg free mayo) wont work.

@iakazul

3 жыл бұрын

Mayo with Dijon oooh la la

Thanks for keeping it simple to Understand and follow-excellent job!

I've gotta try this. Thanks for the pics of where you are. Enjoy your journey 😊

What a brilliantly simple recipe and so very French. Merci beaucoup!

These are the best cookery videos on the net.

First video im watching and after "Germ removal" around 4mins... I clicked subscribe. Proper French cooking... love it!

Learned something new about garlic

This recipe looks delicious. Looking forward to making it! Thank you!

That looks so delicious! I must try this! Thank you for sharing!

Looks great. I love the flavor of garlic.

So happy for you! Thank you!

Brilliant tutorial! Your explanation is crystal clear. I cannot tell if you are a better chef or instructor, but I am certain you are first rate at both. Merci beaucoup.

Thank you,I really enjoyed watching and learning! Loved it.💝💐

I rather use as a binding agent creme fraiche or heavy whipping cream, and I add some white wine during the cooking. And piment d'espelette is great spice! Nice presentation!

This looks so delicious. Cant wait to do it this weekend

Just passing by to say that I just did this recipe exactly as indicated and was absolutely delicious. Merci beaucoup!

I have made it many times and enjoy it morning and more

Tres bien. Looks creamy , but light. Very nice

I'm so happy to see this recipe! I loved the flavour and the cool technique but lost the recipe after making it once, probably 10 years ago, and havent seen it anywhere until now! Thank you!

@FrenchCookingAcademy

4 жыл бұрын

great to see it was useful to you 🙂👍👨🏻‍🍳

And you're healed! Can't wait to try this

I just made this with the last of my Thanksgiving turkey stock. It was AMAZING!!!

love this, gotta try!

I have never heard of garlic soup but I am going to try this, it sounds truly good! Thank you for the idea👍❤️

Very easy steps for making the mayonnaise and preparing the croutons, as well as the soup. Thanks for sharing.

Thanks! Looking forward to more.

The best part about this is a college student can follow along.

@arthas640

4 жыл бұрын

I agree with you especially since at 5:50 he says "you can use a garlic press, i dont have one, *laughs* but you can just use a fork"

Thank you looks absolutely delicious!!

Excellent!! That looks DIVINE!! I’ll try it!❤️

This is the first video of yours I have seen. I immediately made the recipe and loved it. I will be making this for the rest of my life.

Alhamdulillah and thnkyou my friend for shering this recipi

I am going to try this today. Merci!

Really good work! These are both informative and entertaining. Thx so much!

Looks very nice, the plating is beatiful

Simple, au point avec quelques bonnes astuces. Belle presentation! Merci.

A Mayonez and garlic soup? This isn't the French Cooking Academy, this is Slavic Cooking Supreme.

Could have used this last weekend. I hosted the 3rd annual Festival of Garlic. This looks like a nice alternative to Sopa de Ajo. Mayo trick looks interesting.

@princesse523

4 жыл бұрын

But not French

@stevenholton438

3 жыл бұрын

Gilroy?

Thank you for this soup recipe!! :)

Merci for your excellent video! I will try this tomorrow.

Im starting my cooking school soon and this channel has been really great asset to me.. thank you so very much 😊

As always a great a great tip or two, thank you!

Subscribed just off the picturof the soup! Can't wait to explore the channel. Mille mercis Chef.

I will try it! Love garlic! Did not know that about the inside!

Excellent! Thank you. I was looking for a new soup recipe. My family loves garlic and my daughter loves all things France. Perfect!

@hilbertsinn6886

5 жыл бұрын

Does she like Courbet?

@ashleyhyatt6319

5 жыл бұрын

@@hilbertsinn6886 Not that I know. I like some of Courbet's work.

@hilbertsinn6886

5 жыл бұрын

@@ashleyhyatt6319 *chuckle* I know, he's your avatar.

Ooooooh, ooooooooh lala..merci! C'est le gout de bonne cusine...bravo!!!

I love garlic. Going to try this one for sure. Merci chef

@FrenchCookingAcademy

5 жыл бұрын

it is worth absolutely worth it

I'm glad I found you, I love French cooking!! In my country..French cooking is at it's base🙂

You are great. Love your videos. Remind me of my childhood food.

taste beautiful

English spoken in French accent : KZread : german subs it is then.

@YackBackatcha

4 жыл бұрын

Tempering the Mayo.

@faithsrvtrip8768

4 жыл бұрын

Hahahahaha! Ja wohl!

@fantasygirl1863

4 жыл бұрын

So nice to hear it :)

@jeanjacquesrousseau1955

4 жыл бұрын

google:"unprätentiös place" hahahaha.

@jossiani84

4 жыл бұрын

Yes he is French, and his English is excellent especially for the fact that his cooking vocabulary is quite accurate.

Looks really good, I am going to try this, ty

I saw you walk, liked it lot!!! Love to read your recipes, great selection.

Wow! Thank you so much. So glad I found you. Cant wait to make this tomorrow. 🙏

@FrenchCookingAcademy

5 жыл бұрын

Welcome to the channel 🙂🙂

Beautiful presentation

I'm drooling

Wowww 👍👍💝

hi Stephane!! merci! bon recette!

love french cooking

@FrenchCookingAcademy

5 жыл бұрын

👨🏻‍🍳😀

You are an excellent teacher. Very cool

J'adore!

This looks delicious 😋.

I learned about garlic and how to make a delicious soup. Thank you!

@FrenchCookingAcademy

5 жыл бұрын

Thanks

Merci! Will try

Loving this channel 👏👏👏 🇫🇷 best wishes from the U.K.

Fried sage would be a great garnish and I would use a stick blender and strain the soup. This is one of my favorites and it makes the house smell so warm and inviting.

Greetings from the US. This is my new favorite cooking channel. ✌👍🍻😎

I bet that’s good. Thank you.

This is great. I added great northern beans that I made separately in the instant pot to it and it was very filling.

Amazing, dude. I can't wait to try.

Fabulous presentation, joie de vivre so palpable!

Looks très magnifique!

I gonna make it today in eftar time thx u

I will be making this.