Hi friends! Let me set the scene. It’s the end of our twice-yearly trip to France. The car is packed to the roof with onions, treats, and a few long braids of smoked garlic, and within about five minutes of driving, the whole car smells like a campfire met a garlic farm. It’s glorious. It’s also intense. I’m fairly sure Dracula would drive right past our car, even if he hadn’t eaten in a week.
I buy a few braids every single time, and I use them all year long: in soups, in herb butter, in just about anything that needs a deep, savory, smoky background. Today I’m sharing everything I’ve learned about it: where it comes from, why it’s smoked, how it’s different from regular garlic, and all the delicious ways to use it. (And don’t worry, we’ll tackle everyday garlic varieties in another article.)
So, What Is Smoked Garlic?
It’s exactly what it sounds like: garlic that has been smoked, usually as whole bulbs, so the smoke seeps in and gives it a deep, rounded flavor. You can find smoked garlic in a few places around the world, but one version stands above the rest: Ail Fumé d’Arleux, from the north of France.
Why Smoke Garlic in the First Place?
The original reason was practical. Northern France is damp, and garlic stored in a damp climate doesn’t last. Smoking dries it and helps it keep for much longer, which is a big deal when you want garlic on hand all year. The tradition goes back to at least the 16th century.
These days, we do it for the flavor. Smoking adds a mellow, savory note and a touch of sweetness, and it gives the skins a beautiful golden-brown color.
What Makes Arleux Garlic So Special?
This isn’t just any garlic that’s been smoked. A few things set it apart:
- A protected name. Ail Fumé d’Arleux has IGP status, a European label that protects products tied to a particular place and method. It can only be grown, braided, and smoked in its historic area in the north of France.
- A special kind of garlic. It’s made from a type of spring-planted pink garlic known as “Ail du Nord.”
- Braided by hand. The garlic is braided into long plaits before smoking, which is part of why it keeps so well.
- Smoked with peat. The traditional smoke comes from burning peat, along with other materials like lignite, straw, and sawdust. That peat smoke is what gives it that unmistakable, earthy aroma, and yes, what perfumes our car on the drive home.
- A very small crop. Only around 15 hectares are grown, so it’s a real niche product.
There’s even an annual Smoked Garlic Fair in Arleux, held on the first Sunday of September, and it draws tens of thousands of visitors.
What Does It Taste Like?
Here’s what surprised me. You’d think smoking would soften garlic into something sweet and gentle, and a little of that is true. But Arleux garlic keeps its character: it has a strong, full-flavored punch, with a subtle smoky aroma that rounds it out. The smoke doesn’t shout, it hums in the background.
That’s what makes it so good in cooking. It adds depth that regular garlic can’t, without tasting like a barbecue.
A Little Garlic Family Tree
While we’re in France, it’s fun to know that smoked garlic isn’t the only star. A few other famous French garlics are worth a mention (we’ll cover them properly in the garlic article):
- Ail Rose de Lautrec: pink-skinned and gently flavored. It’s less powerful than white or purple garlic, and it stores well.
- Ail Blanc de Lomagne: big, plump white bulbs with a pronounced aroma and a touch of spice.
- Ail Violet de Cadours: purple-streaked and bold, with a strong, spicy flavor when raw that turns delicately sweet when cooked.
How to Cook with Smoked Garlic
Use smoked garlic anywhere you’d use regular garlic, especially where you’d love a smoky, savory edge. Here are my favorite ways:
- Soups: the best use, in my opinion. It adds a cozy depth to potato, leek, bean, and onion soups.
- Garlic butter and herb butter: spread on bread, melt over steak, or toss with pasta.
- Mashed potatoes and roasted vegetables: mix in a few minced cloves.
- Stews and braises: it’s wonderful in slow-cooked dishes like pot-au-feu.
- Garlic bread: the smoky flavor takes it to the next level.
- Pasta, mushrooms, and pan sauces: use it just like you would regular garlic.
- Aioli, hummus, and dressings: for a smoky twist on a classic.
- Marinades: for chicken, pork, or grilled vegetables.
A tip on quantity: Start with the same amount you’d use of regular garlic, then taste. Arleux garlic is quite flavorful, so you may find you want a little less in delicate dishes.
My Easy Smoky Garlic Soup
This is the soup I make with our first braid every trip.
- 2 tablespoons butter or olive oil
- 1 medium leek or onion, chopped
- 6 to 8 smoked garlic cloves, peeled and sliced
- 1½ pounds potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- Salt and pepper
- A splash of cream and fresh chives, to finish
Melt the butter in a pot over medium heat, add the leek and cook until soft, about 5 minutes. Add the garlic and cook for another minute, stirring so it doesn’t brown. Add the potatoes and broth, bring to a simmer, and cook for 20 minutes until the potatoes are very tender. Blend until smooth, stir in a splash of cream, season to taste, and top with chives. It’s simple, and it tastes like you worked on it all day.
Smoked Garlic Herb Butter
Mix ½ cup (1 stick) of softened unsalted butter with 3 to 4 finely minced smoked garlic cloves, 1 tablespoon of chopped parsley, ½ teaspoon of flaky salt, and a small squeeze of lemon. Spoon it onto warm bread, melt it over a steak, or toss it with hot pasta or corn.
Important food-safety note: Fresh garlic mixed into butter or oil should be kept in the refrigerator and used within about a week, or frozen for longer storage. Garlic is low in acid, and garlic stored in oil at room temperature can be unsafe. So never leave garlic butter or garlic-in-oil sitting out on the counter for days.
How to Store It
Whole braids are easy: keep them in a cool, dry, airy spot away from direct sunlight, and they’ll keep for a long time. That’s the whole point of the braiding and smoking. Hang a braid in the kitchen, snap off a bulb when you need one, and enjoy. Once peeled, keep the cloves in an airtight container in the fridge for a few days, or freeze them for longer storage.
Where to Find It at Home
Real Ail Fumé d’Arleux is hard to find in Spain, which is why we stock up in France. Smoked garlic from small growers is sometimes sold at farmers’ markets and specialty grocers, though it’s often smoked over wood like hickory, which gives a different flavor. If you can’t find any, here’s a cheat: roast whole heads of garlic and add a pinch of smoked paprika to whatever you’re making. It’s not the same, but it brings a bit of that smoky depth.
Quick FAQs
Is smoked garlic stronger than regular garlic?
Arleux garlic is quite flavorful, with a strong punch and a gentle smoky aroma. Other smoked garlics can be milder, so taste as you go.
Can I eat it raw?
You can, but it’s best cooked. Raw, it’s quite strong.
Can I substitute it for regular garlic?
Yes, anywhere you’d like a smoky note. Start with the same amount and adjust.
Why does it smell so strong in the car?
Peat smoke is powerful! The aroma clings to the braids, and in a closed car on a long drive home, you’ll definitely notice. Totally worth it.
The Takeaway
If you love garlic and love a little something extra, smoked garlic is a pantry staple worth hunting for. A single braid will add depth to your cooking for months, and it just might make your car smell like a French garlic farm on the way home.
