Le Tourin (Garlic Soup)

• 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

Ingredients for 2 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a frying pan, brown the chopped garlic in the olive oil.

   Stovetop
2. 2

   Add the flour. Mix well, then cook for a few minutes to remove the floury taste.

3. 3

   Gradually stir in the water, and cook for 10 minutes.

4. 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. 5

   Combine the egg yolk, pepper, and vinegar in a small bowl. Like before, gradually temper the yolks with a ladleful of soup.

6. 6

   Remove the soup from the heat, and stir in the egg yolk mixture. Season to taste with salt.

7. 7

   Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot.