Tourin garlic and egg soup

Name: Tourin garlic and egg soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1200 ml water; 1 tbsp plain wheat flour; 2 tbsp duck fat; 2 eggs; 1 pinch of ground pepper — optional; 1 pinch of fine salt — optional; 1 head of garlic; 8 slice of stale country bread; 1 tbsp wine vinegar

French
Soup

Garlic gently softened in duck fat, with egg-white strands and a yolk-and-vinegar liaison.

Active time25 min

Cooking30 min

Total45 min

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Ingredients

1 head of garlic
2 egg
1200 ml water
1 tbsp plain wheat flour
2 tbsp duck fat
1 pinch of ground pepper — optional
1 pinch of fine salt — optional
1 tbsp wine vinegar
8 slice of stale country bread

Preparation

Step completed · 1
Heat the stated water in a small saucepan. Peel and slice the garlic cloves. Melt duck fat, add garlic and gently cook for about 5 min until pale gold and translucent, without browning. Stir in flour for 1 min. Gradually stir in hot water. Season if desired, cover and simmer for 20 min.
Step completed · 2
Crack the eggs and separate the whites from the yolks. Stream the whites into simmering soup while stirring with a fork. Cook for about 1 min until set. Off the heat, mix yolks with vinegar, then gradually whisk in a ladleful of hot soup. Return to the pan and gently heat for about 2 min, stirring without boiling.
Step completed · 3
While the broth simmers, toast the bread in a dry skillet. Divide among soup plates and pour the hot tourin over it. Serve immediately.

Allergens

Eggs
Gluten

Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration