Tourin toulousain à l'ail

Name: Tourin toulousain à l'ail
Total time: 35 min
Yield: Serves 4
Cuisine: Toulouse region
Ingredients: 2 heads garlic; 2 whole eggs; 3 tablespoons duck fat; 1 tbsp flour; 1.5 L (1½ qt) chicken stock; 4 slices country bread; 1 tbsp wine vinegar; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Toulouse garlic tourin soup

⏱ 35 minServes 4Easy240 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

2heads garlic
2whole eggs
3 tbspduck fat
1 tbspflour
1.5 L (6¼ cups)chicken stock
4 slicescountry bread
1 tbspwine vinegar
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

2 heads garlic
2 whole eggs
3 tbsp duck fat
1 tbsp flour
1.5 L (6¼ cups) chicken stock
4 slices country bread
1 tbsp wine vinegar
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan

1 whisk

1 bowl (500 ml / 2 cups)

03 — Method

Peel the cloves from both heads of garlic, remove the germs and crush roughly, then cook gently in the melted duck fat without browning.
Sprinkle with flour and stir 1 min to make a light roux, then whisk in the hot chicken stock to avoid lumps.
Season with salt and pepper and simmer 20 min over low heat until the garlic is completely soft.
Separate the eggs, then pour the whites in a thin stream into the simmering soup, stirring so they set in fine strands.
Mix the yolks with the wine vinegar in the bowl, add a ladle of hot soup to temper them, then pour back into the pot off the heat.
Put the slices of country bread in soup plates, ladle the hot tourin over and serve right away as a starter.