Tourin Blanchi is a white garlic soup and a classic in Périgourdine cooking and needs very little in the way of ingredients. You can add a chicken stock cube for a slightly different taste.

Ingredients for Tourin Blanchi

4 garlic cloves, sliced

1 egg, separated

1 tbsp flour

1 tbsp duck fat

1 tbsp white wine vinegar

500 ml of water

Salt and pepper


  • Peel the garlic cloves and slice finely
  • Melt the duck fat gently in a pan then add the garlic (it’s important that the garlic doesn’t brown)
  • Add the flour and mix well (this is making the roux)
  • Add the water little by little, mixing well as you go
  • Cook for 30 mins on a low heat
  • In a large bowl (large enough to hold all of the soup), whisk the vinegar into the egg yolk
  • Gradually pour the hot soup onto the egg mixture, whisking as you go. The egg will be thickening the soup
  • Quickly whisk in the egg white which will form white strands (this is normal)
  • Season and pour into a soup tureen
  • Serve with crusty bread (or stale bread as they would have done in the olden days)

For an alternative recipe visit