Le Tourin (Garlic Soup)

Le tourin is a type of garlic soup. This recipe is from the village of Le Fleix in Dordogne.

30 min · serves 2

Ingredients

• 10–12 cloves of garlic, chopped
• 1 tablespoon olive oil
• 1 tablespoon flour
• 4 cups water, or as needed
• 1 egg, separated
• Pepper to taste
• 1 teaspoon vinegar
• Salt to taste

Steps

1. In a frying pan, brown the chopped garlic in the olive oil.
2. Add the flour. Mix well, then cook for a few minutes to remove the floury taste.
3. Gradually stir in the water, and cook for 10 minutes.
4. Beat the egg white in a small bowl. Gradually whisk in a ladleful of the soup to temper it, then stir the mixture back into the soup pot.
5. Combine the egg yolk, pepper, and vinegar in a small bowl. Like before, gradually temper the yolks with a ladleful of soup.
6. Remove the soup from the heat, and stir in the egg yolk mixture. Season to taste with salt.
7. Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot.

More recipes with garlic, flour, eggs or vinegar

Adapted from “Le Tourin (Garlic Soup)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.