Garlic soup, Périgord soup

Tourin, Périgord garlic soup

Appetizers

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.

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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

4 people
  • $0.71
  • $0.03
  • $0.35
  • $0.40
  • $0.01
  • $0.27
  • $0.03
  • $0.42

Prices from US supermarkets.

Directions

  1. In a saucepan, melt the minced garlic in the olive oil.
  2. Add the flour, mix well, and cook for a few minutes, then add the boiling, salted water and cook for another 10 minutes.
  3. Separate the egg white from the yolk, and reserve the white in a bowl. ≈ 2 min
  4. Place the yolks in a separate bowl, season with pepper, and add the vinegar. ≈ 2 min
  5. Pour in the white sauce into the broth, stirring constantly.
  6. 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.
  7. Pour une soupe, place the bread slices in a pot. ≈ 3 min
  8. 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.

Before you start

Ingredients

  • 8 cloves of garlic
  • 20 g of plain flour
  • 3 cl of olive oil
  • 1 egg
  • 1 teaspoon of vinegar
  • pepper
  • salt
  • Slices of stale bread
  • 1 liter of water

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