Le Tourin (Garlic Soup)
Le tourin is a garlic soup from the village of Le Fleix in the Dordogne, and it asks for very little: garlic, flour, water and an egg. The garlic is browned in olive oil to give the broth its depth, and the egg is tempered in two stages, white first and yolk with vinegar later, which leaves the soup silky instead of curdled. It comes together in half an hour.
Instructions
Put the chopped garlic and the olive oil in a frying pan and cook until the garlic turns golden brown.
Stir in the flour and mix well. Cook for a few minutes, until the raw floury smell is gone.
Pour in the water a little at a time, stirring as you go so no lumps form. Cook the soup for 10 minutes.
Beat the egg white in a small bowl. Whisk in a ladleful of the hot soup a little at a time to warm the white, then stir the mixture back into the pot.
In another small bowl, combine the egg yolk, pepper and vinegar. Whisk in a ladleful of the soup gradually, the same way, so the yolk does not scramble.
Take the pot off the heat and stir in the yolk mixture. Taste and add salt as needed.
Place thin slices of bread in each soup bowl and ladle the hot soup over them. Serve right away.
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