Gascony Garlic Tourin
A traditional French garlic soup with roasted and fresh garlic, enriched with egg yolk and vinegar, and served over toasted bread with cheese.
Equipment
- Heavy saucepan
- Whisk
- Ladle
- Oven or toaster
- Baking Sheet
- Knife
Ingredients
Main Ingredients
- 1 head garlic half peeled raw, half roasted
- 1 tbsp goose fat
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 750 ml low-sodium chicken stock or vegetable stock
- 125 ml dry white wine
- 2 tsp sherry vinegar
- 2 eggs separated
- to taste fine sea salt & black pepper
Garnishes
- 4 slices baguette toasted
- 40 g Gruyère cheese grated, optional
- 1 tbsp chopped chives optional
Instructions
- In a heavy saucepan, melt goose fat and butter over medium-low heat. Add raw garlic cloves and sauté for 5 minutes until soft but not browned.
- Add roasted garlic and cook for 1 more minute to blend the flavors.
- Sprinkle flour over the garlic and stir to make a light roux. Cook 1 minute.
- Gradually whisk in white wine, then add chicken stock. Simmer uncovered for 20 minutes.
- Season with salt and pepper. Beat egg whites until foamy and drizzle into soup while stirring to create thin egg ribbons.
- In a separate bowl, whisk yolks with sherry vinegar. Temper with a ladle of hot broth, then stir the mixture back into the soup off heat to enrich.
- Place a toasted bread slice in each bowl. Sprinkle with Gruyère if using, then ladle hot soup over the top.
- Garnish with chopped chives and serve immediately.
Notes
To prevent curdling, do not boil the soup after adding the yolks. Roast garlic in a 180°C oven for 25 minutes wrapped in foil. For a vegetarian version, use vegetable stock and olive oil.
Nutrition
Calories: 280kcalCarbohydrates: 18gProtein: 10gFat: 18gSaturated Fat: 9gCholesterol: 110mgSodium: 420mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 6mgCalcium: 140mgIron: 1.2mg
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