Entree: France – Bordeaux / Aquitaine – Tourin à l'ail (Rustic garlic soup from Bordeaux thickened and enriched with egg yolks for a creamy, aromatic purée)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 6 tbsp (90 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 cups (480 g) garlic cloves, peeled and thinly sliced (about 6–8 medium heads, sliced thin)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.44 L) chicken stock or vegetable stock
- 2 large egg yolks, approx. 36 g
- 1 tbsp (15 ml) red wine vinegar (or white wine vinegar)
- 2 slices stale country bread, torn into pieces, about 2 oz (60 g)
- Salt to taste
- Freshly ground black pepper to taste
- Chives or parsley, chopped, for garnish
- Extra virgin olive oil for drizzling

Instructions

1. In a heavy saucepan over low heat, warm the olive oil and butter. Add the sliced garlic and chopped onion and sweat gently for 20–30 minutes until very soft and sweet but not browned.
2. Stir in the flour and cook 1–2 minutes to form a light roux, stirring constantly so it does not darken.
3. Deglaze with the white wine, scraping any fond, then add the stock and torn bread pieces. Simmer gently 20 minutes to meld flavors and allow the bread to break down.
4. Use an immersion blender or transfer to a blender to purée until smooth and return to low heat. Season with salt and pepper.
5. In a small bowl, whisk the egg yolks with the vinegar. Temper the yolks by slowly whisking in 1/2 cup (120 ml) of the hot soup, then gradually whisk the tempered yolk mixture back into the pot over very low heat. Do not boil after adding the yolks.
6. Warm gently until slightly thickened and silky, taste and adjust seasoning. Serve hot with a drizzle of extra virgin olive oil and a sprinkle of chopped chives or parsley.