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    You are in: Home / Recipes / Tourain Du Perigord - Garlic Soup from the Perigord Recipe
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    Tourain Du Perigord - Garlic Soup from the Perigord

    Tourain Du Perigord - Garlic Soup from the Perigord. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Mme M's Note:

    This soup warms you to your core! Use a thick grained white bread, nothing too fluffy. A variation of this soup is to cook a bowl full of sorrel with the garlic, and proceed with the rest of the directions. (BTW - this soup is also used to prevent hangovers!)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the butter or goose fat in a soup pot, and add in the chopped garlic. Cook till the garlic is a little golden, then add the flour, stirring. This makes a roux that will slightly thicken the soup.
    2. 2
      Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes.
    3. 3
      Take a normal size wine glass, and fill half of it with white vinegar(1/4 cup measure).
    4. 4
      Separate the two eggs, putting the yolks in with the vinegar, and the whites into a bowl.
    5. 5
      Blend the vinegar and egg yolks in the wine glass with a little spoon, and pour this into the soup pot, stirring. This further thickens the soup.
    6. 6
      Pour dry white wine into the wine glass to make it half full. Pour this into the soup pot, stirring. Medium high heat.
    7. 7
      Now, take a fork and fork through the egg whites in the bowl. Pour the whites into the soup pot, stirring. The whites cook in the liquid.
    8. 8
      Add salt and pepper to the pot.
    9. 9
      Ladle the soup into soup bowls into which the diners have put a slice or two of bread. Be sure everyone gets some egg white as you ladle up the soup.

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    Ratings & Reviews:

    • on January 10, 2009

      45

      I made this for a neighborhood gathering this evening. Instead of the butter or goose fat, I rendered of some finely diced pancetta for use as garnish and cooked the garlic in the rendered fat and extra virgin olive oil. The consistency of this soup is somewhat like egg-drop soup but with much, MUCH more flavor. Everyone liked the soup and I'll definitely make it again. I also think this would be great with some spinach or leafy greens added among other things. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2007

      55

      I don't know about curing hangovers or prevention of hangovers, but this soup really hit the spot today! I made it exactly as stated in the recipe, and it worked perfecly and was SO simple! I had duck fat which is similar to goose fat - and some nice home-made granary bread. I garnished it with just a few grated truffles - dried ones I have - as a further tribute to the Perigord area of France! Superb, elegant and simple with lots of subtle flavours going on. An excellent choice for a dinner party. Thanks for this sublime recipe Melissa - made for ZWT3. FT:-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2007

      55

      In a word...YUM!!! Made for ZWT III but we'll be sure to have it again! Thanks, Melissa.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Tourain Du Perigord - Garlic Soup from the Perigord

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 379.4
     
    Calories from Fat 92
    24%
    Total Fat 10.3 g
    15%
    Saturated Fat 4.2 g
    21%
    Cholesterol 117.3 mg
    39%
    Sodium 940.3 mg
    39%
    Total Carbohydrate 55.9 g
    18%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.9 g
    19%
    Protein 11.7 g
    23%

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