À Table: Tourin or French Egg and Garlic Soup




From the Food-hall: Fresh Garlic from the Lot and Lot-et-Garonne for a tasty soup –  Tourin d’Ail Doux

 

Perfect ingredient for garlic and egg soup (Credit : Bopuc Flickr)

For the past decade garlic lovers have gathered each February at Villeréal in the Lot-et-Garonne –about 40 minutes south-east of Bergerac —  to celebrate the art of preparing, and tasting the tourin — a French garlic soup, also known as le tourin d’ail doux, or smooth garlic soup.

The locals hold a competition for the best tasting soup and offer highly prized awards. As La Dépêche du Midi notes there are many recipes for tourin some of which are closely guarded professional and family secrets. Thus in the spirit of the Villeréal February fete here are two recipes for this delicacy, the first recommended by the fete’s organisers.

Tourin d’Ail Doux   –  French Egg and Garlic Soup

Take three or four cloves of garlic, peel and fry gently in hot oil. Add a tablespoon of flour and cover with a litre and a half of water, add pepper and salt, boil for 20 minutes, during which time stir an egg white into the mixture and don;t let it coagulate. Place a few slices of bread into a soup dish, pour the tourin over these, bind the mixture with an egg yolk mixed with a tablespoon of vinegar. Serve hot!

It is customary to pour a little red wine into the bottom of each person’s soup plate  and sop up the mixture, a practice known as “chabrol.” Also note that it is traditional in the region, to serve tourin to newlyweds on the morning of their wedding.

Here is another tourin recipe from Wikibooks

Serves 2
Time: 30 minutes

Ingredients:
10-12 cloves of garlic, chopped and peeled
1 tablespoon olive oil
1 tablespoon flour
Water as required
Salt to taste
Egg, separated
Pepper to taste
1 teaspoon vinegar

Method:
In a frying pan, brown the chopped garlic in the olive oil. Add the flour. Mix well, and then cook for a moment. Add some boiling salted water, and cook for 10 minutes. In a separate dish, mix the egg yolk, pepper and vinegar.  Add the egg white to the soup, while stirring with a whisk, so that no large pieces of egg white form. Cook for another 5 minutes. Remove from heat and add the egg yolk mixture, again stirring to avoid coagulation. Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot.

Bon appétit

.

Fresh organic farm eggs with double yolk but single yolks are fine for this recipe! (Credit: Wikipedia)


Recipes: Editorial Staff
editorial@french-news-online.com

For the past two years Vivienne Bolton, a prolific writer and talented cook, has generously provided readers with a tasty new recipe each week. French News Online is most grateful to her for her long and valuable collaboration.

  • NOW Buy the recipe book hereVivienne Bolton’s 
    Gooseberries, Melons or Truffles for Tea? Seasonal Recipes From a French Kitchen [Kindle Edition] is available  through Amazon. The book brings all her recipes together in one easy to reference and value-priced collection. Do buy a copy today.

 

Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

Vivienne Bolton

Publications include:
From Mother to Daughter: Traditional housekeeping for the modern home
published by Kyle Cathie and available from Amazon by clicking the link.
The Spirit of Christmas: Traditional Recipes, Crafts and Carols
published by New Holland and available from Amazon by clicking the link

Recipes: Vivienne Bolton
editorial@french-news-online.com

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