Name: Garlic-flavored Tourain from the Southwest
Prep time: 30 min
Cook time: 35 min
Yield: 6 people
Cuisine: France
Ingredients: 15 pods ofgarlic; 2 liters ofwater; 3 eggs; 2 branch ofthyme; quelques strands ofparsley; 1 tbsp ofolive oil; 2 tbsp ofsherry vinegar (or wine, if nothing else); 1 teaspoon ofduck fat (or goose fat, or lard, to add flavor!); salt, pepper; 6 slices ofcountry bread (stale); quelques pods ofgarlic (to rub the bread)

appetizers main courses creamy soups and clear soups slow cooking traditional cuisine

Updated on 14 April 2025 by

doubichou

6 reviews 4.7 : Very good

Level

Easy

Preparation

30 minutes

Cooking

35 minutes

Here is my recipe for garlic tourain, a delicious broth typical of southwestern France, commonly prepared in the Dordogne and Aquitaine regions.

This traditional recipe requires a bit of preparation, but the result is a comforting and hearty dish—rustic and full of flavor! As tradition dictates, this broth should be served piping hot, poured over a slice of bread rubbed with garlic.

Personally, I like to keep half the slices of bread out of the broth so that guests can have seconds!

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For the soup
15 pods of garlic
2 liters of water
3 eggs
2 branch of thyme
quelques strands of parsley
1 tbsp of olive oil
2 tbsp of sherry vinegar or wine, if nothing else
1 teaspoon of duck fat or goose fat, or lard, to add flavor!
salt, pepper

For the bread
6 slices of country bread stale
quelques pods of garlic to rub the bread

1
Rinse and crumble the thyme and wild thyme.
Rinse, trim, and chop the parsley leaves.
2
Crush the garlic cloves with a wooden spatula without peeling them.
Sauté them gently in goose fat with a dash of olive oil.
3
After 4 to 5 minutes, transfer them to a large pot and immediately pour the water over the browned garlic.
Add the thyme, wild thyme, and parsley.
4
Simmer for half an hour over low heat.
5
Meanwhile, crack the eggs, separating the yolks and placing them in the soup tureen, and setting the whites aside in a mixing bowl.
6
Add the remaining olive oil to the egg yolks and whisk them into a smooth paste, as if making mayonnaise.
7
Beat the egg whites (with a whisk or fork) separately in a bowl.
8
Once the broth is ready, pour it into the soup tureen through a strainer or fine-mesh sieve.
9
Add the egg whites and vinegar to the bowl. Mix well.
Taste and adjust the seasoning if necessary.
Service
- 10
  Just before serving, slice the country bread and toast it.
  Rub each slice with garlic.
- 11
  Place half a slice of toasted bread in each of your guests’ soup bowls and pour plenty of hot broth over it.
  Arrange the remaining slices on a plate so your guests can help themselves to more.

Notes

WHAT TO DRINK WITH THIS GARLIC TOURAIN? Choose a relatively "young" dry red wine from the vineyards of southwestern France, such as a good red Brulhois, a red Côtes de Gascogne, a red Côtes du Tarn, a red Côtes du Lot, or a red Buzet.