Tourin toulousain — Toulouse-style garlic soup with egg
Tourin toulousain belongs to the south-western French family of garlic soups, but this version is defined less by richness than by the way the eggs are handled. Garlic is softened gently in duck fat, a small amount of flour gives the broth body, and the eggs are separated so the whites cook into visible strands while the yolks finish the soup as a smooth liaison.
The method rewards low, controlled heat. Browning the garlic would push the soup toward bitterness, while boiling after the yolks go in can turn a silky finish into visible curds. The vinegar is not there to make the soup sharply sour; it gives the yolks a clean lift that balances the fat, cheese and toast.
Serve the soup as soon as the final egg temperature is reached. A slice of toasted country bread and grated cow’s-milk cheese turns each bowl into a more complete light meal, while still leaving the garlic broth and egg ribbons recognisable rather than hiding them under cream.
