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Tourin (Périgord garlic soup): photo of the dish
Illustrative photo: Rebecca Siegel — CC BY 2.0, Wikimedia Commons
Soups

Tourin (Périgord garlic soup)

Garlic broth thickened with egg and poured over bread: the Périgord soup traditionally served to newlyweds in the early morning.

  • 35 min
  • 4 servings
  • Easy
  • Pricier
  • Southwest French

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

301 kcal per serving

Protein
9.8 g
Carbohydrates
41.1 g
of which sugars
2.9 g
Fat
10 g
of which saturated fat
3.1 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soften the thinly sliced onion and crushed garlic in the duck fat, without letting them brown.
  2. Sprinkle with flour and stir, then pour in the hot water; season with salt and pepper and simmer for 20 min.
  3. Separate the eggs: drizzle the whites into the simmering soup, stirring so they form ribbons.
  4. Off the heat, whisk the yolks with the vinegar and a ladleful of soup, pour back into the pot, and serve over the bread.

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Original Ecomely recipe.