Tourin à l'Ail
20 Cloves Garlic
15ml Red Wine Vinegar
To a pot over medium-high heat, add 60g of butter and 15ml of olive oil.
Once the butter is melted, add 20 cloves of peeled garlic.
Sauté the garlic until fragrant, then add 15g of flour, little by little until the butter thickens into a roux.
Let the roux brown a little, then add 1 liter of boiling water.
Season with salt, cover, and let the soup simmer for 20min.
Next, separate an egg, whisk both the white and the yolk, and add 15ml of red wine vinegar to the white.
Stir the soup in one direction, then drizzle in the egg white mixture so that strands of egg form in the soup.
Now temper the yolks by adding a few spoonfuls of soup to them and stirring. Then add the yolks to the soup.
Serve the soup with crusty toasted bread.
Check out the video, and be sure to subscribe for more videos