Tourain Du Perigord - Garlic Soup from the Perigord

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!)

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 12  garlic cloves, chopped
• 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons  goose fat
• 1  tablespoon flour
• 1  quart water or 1  quart chicken bouillon
• 1 -2  chicken bouillon cube
• 1⁄4 cup dry white wine
• 1⁄4 cup white vinegar
• 2  eggs
• 1  loaf  bread, sliced
•  salt
•  pepper

Directions

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. Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes.
3. Take a normal size wine glass, and fill half of it with white vinegar(1/4 cup measure).
4. Separate the two eggs, putting the yolks in with the vinegar, and the whites into a bowl.
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. Pour dry white wine into the wine glass to make it half full. Pour this into the soup pot, stirring. Medium high heat.
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. Add salt and pepper to the pot.
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.