Tourain Du Perigord - Garlic Soup from the Perigord

Recipe by Mme M
READY IN: 15mins




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