Tourain Du Perigord Garlic Soup from the Perigord
Experience the soulful flavors of southwest France with Tourain du Périgord, a comforting garlic soup that brings rustic elegance to your table. This traditional recipe from the Périgord region highlights the rich aroma of sautéed garlic and onion, enhanced with a golden roux for a velvety texture. Simmered in water or chicken broth for depth, the soup is served over slices of stale baguette, creating a hearty base that soaks up the savory broth. A poached egg, with its creamy yolk, crowns each bowl, adding a luxurious touch, while a sprinkle of fresh parsley provides a pop of color and freshness. Perfect for chilly evenings or as an ode to French countryside cooking, this simple yet flavorful soup is a timeless classic you'll find yourself making again and again.
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Recipe Information
Ingredients
- 10 pieces garlic cloves
- 1 large onion
- 2 tablespoons duck fat (or olive oil)
- 1 tablespoon all-purpose flour
- 1 liter water (or chicken broth)
- 2 large eggs
- 1 tablespoon white vinegar
- 6 pieces stale baguette slices
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, chopped for garnish)
Instructions
Peel the garlic cloves and slice them thinly. Peel and finely chop the onion.
Heat the duck fat (or olive oil) in a large saucepan over medium heat.
Add the sliced garlic and chopped onion to the pan, and sauté for 5–7 minutes until soft and fragrant but not browned.
Sprinkle the flour over the garlic and onion mixture, stirring constantly to coat and lightly cook the flour, about 1–2 minutes.
Gradually pour in the water (or chicken broth), stirring continuously to avoid lumps. Bring the soup to a boil, then reduce to a gentle simmer.
Season the soup with salt and black pepper. Let it simmer for 15 minutes to develop flavors.
Meanwhile, prepare the poached eggs. Bring a small pot of water to a gentle boil and add the white vinegar.
Crack each egg into a small bowl, and carefully slide it into the simmering water. Poach the eggs for 3–4 minutes until the whites are set and the yolks remain runny. Remove with a slotted spoon and set aside.
To serve, place a few stale baguette slices at the bottom of each soup bowl. Ladle the hot garlic soup over the bread.
Top each bowl with a poached egg and garnish with fresh parsley, if using. Serve immediately and enjoy this rustic taste of Perigord!
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3414 mg | 148% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.9 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 219 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
