Tourin, Périgord garlic soup
Tourin is a garlic soup from the Périgord region: garlic cloves melted in olive oil, mixed with flour and egg, and poured over stale bread slices.
The tourin is a traditional garlic soup originating from the Fleix region in Dordogne. It is typically finished with an egg and a splash of vinegar.
Ingredients and directions
- Prep time10 min
- Cook time25 min
- Total35 min
- DifficultyEasy
- CostBudget
- Cooking methodnibbling
- Estimated cost$2.22 $0.56 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $0.71
- $0.03
- $0.35
- $0.40
- $0.01
- $0.27
- $0.03
- $0.42
Prices from US supermarkets.
Directions
- In a saucepan, melt the minced garlic in the olive oil.
- Add the flour, mix well, and cook for a few minutes, then add the boiling, salted water and cook for another 10 minutes.
- Separate the egg white from the yolk, and reserve the white in a bowl. ≈ 2 min
- Place the yolks in a separate bowl, season with pepper, and add the vinegar. ≈ 2 min
- Pour in the white sauce into the broth, stirring constantly.
- Cook for 5 minutes, then remove the saucepan from the heat and add the mixture (egg, vinegar, pepper) while whisking to prevent the egg from solidifying.
- Pour une soupe, place the bread slices in a pot. ≈ 3 min
- Serve hot. ≈ 2 min
The bill
Tourin, Périgord garlic soup
- 8 cloves of garlic$0.71
- 20 g of plain flour$0.03
- 3 cl of olive oil$0.35
- 1 egg$0.40
- 1 teaspoon of vinegar$0.01
- pepper$0.27
- salt$0.03
- Slices of stale bread$0.42
Total$2.22
that's $0.56 per person
Estimated price; varies by store.
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