TOURIN A L’AIL – Traditional garlic soup from the south west of France

By Peter Hanley

TOURIN A L’AIL – Traditional garlic soup from the south west of France.

Here is a simple soup from the South-West of France which is said to be admirable on chilly nights or when suffering from a cold or hangover.

1 onion
1 head of garlic
1 tablespoon duck or goose fat
750 ml light chicken stock or water
a bouquet of thyme and bay leaf
2 eggs
2 tablespoons of vinegar (or to taste)
french bread, sliced and toasted till very hard in the oven, or in a pan with oil.

Gently soften the sliced onion in duck or goose fat (olive oil or lard will do). Crush the peeled cloves of a whole head of garlic, keeping them more or less intact and put them in with the onion. Cook this very gently for a good while and when it is extremely soft, pour over the water or, better still, light chicken stock and let it simmer for half an hour or so.

Separate two eggs and mix the whites with a couple of tablespoons of the broth from the pot. Steadily pour the whites into the simmering soup in a thin, unbroken stream, stirring the soup round all the while so as to achieve a stringy effect yet preventing large curds forming. Remove the pan from the heat. In a small bowl, mix the yolks with the vinegar and a few tablespoons of the hot soup and, when the soup is no longer boiling, return this mixture to the pan. (When the yolks are added the soup should be just under boiling temperature boil so that they thicken the soup without over-cooking and coagulating.) The slices of French bread are put into soup plates and the soup poured over.

This entry was posted in Soup-FRANCE

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