In a large Dutch oven, pour in 4 cups of chicken stock and bring it to a gentle simmer over medium heat. Add a handful of fresh sage leaves, allowing the flavors to bloom as the stock warms. Maintain this simmer for about 10 minutes.

While the stock simmers, take a large head of garlic, peel the cloves, and slice each in half. Boil the halved garlic in a small pot of salted water for 3-4 minutes until tender, and then drain. Using a fork, mash the garlic to a fine paste.

Carefully stir the mashed garlic into the simmering chicken stock. Allow the mixture to continue gently simmering for another 10 minutes, which allows the soup to absorb the rich garlic flavor.

In a jar, combine one large egg yolk, a teaspoon of Dijon mustard, and a pinch of salt. Slowly drizzle in 1 cup of olive oil while using an immersion blender to blend the mixture until it emulsifies and becomes creamy.

To achieve a velvety texture, strain your garlic soup through a fine-mesh sieve into a clean pot. Use the back of a ladle to push the soup through.

Take a ladleful of the hot soup and slowly whisk it into the mayonnaise to temper it. Then mix the tempered mayonnaise back into the pot of steaming soup.

Gently heat the Country French Garlic Soup over low heat without boiling, just until it's warmed through. Serve hot, garnished with croutons, olive oil, smoked paprika, and fresh parsley.