Tourin à l’ail – French Garlic Soup

Folklore tells us that garlic, a member of the lily family, grew from Satan’s left footprint when he left the Garden of Eden. I wonder if the garlic was meant to keep him out. That would explain why garlic has such an effect on vampires, dark magic witches, werewolves, demons and other scary creatures that go bump in the night.

Gilroy, California in Santa Clara County is known as the Garlic Capital of the world. Will Rogers once said of Gilroy “It is the only place in American where you can marinate a steak just by hanging it out on a clothesline.” Yeah, that’s a lot of garlic! While we won’t be attending the big Garlic Festival in Gilroy until July, today is National Garlic Day. Leave it to the French to come up with a recipe so delicious for Garlic Soup

Tourin à l’ail – French Garlic Soup
1 head of Garlic, whole
1 White Onion
2 tablespoons Duck Fat or Olive Oil
1 tablespoon Flour
5 cups Chicken Stock
Sea Salt to taste
Fresh Black Pepper to taste
A few sprigs of Thyme
1 tablespoon Olive Oil
2 Garlic Cloves
2 Eggs (separated)
1 tablespoon Xérès Vinegar or Sherry Vinegar

Peel and slice one full head of garlic, set aside. Peel and finely mince an onion, set aside.

In a large soup pot, melt duck fat (or olive oil) and fry the onion for 2 minutes. Add all the garlic from one head and continue frying for 2 more minutes.  Watch the heat, and do not let the onions or garlic brown.  Sprinkle the flour over the garlic, stir to blend.

Pour the chicken stock into the soup pot.  Bring to a soft boil, season with salt and pepper, add sprigs of thyme.  Cover and leave to simmer for 20 minutes.

Peel and finely slice two garlic cloves. In a small frying pan, heat 1 tablespoons olive oil and fry sliced garlic until golden and slightly crispy.  Drain on paper towel and set aside.

Purée soup using a hand blender, or in batches in a regular blender.  Return soup to pot and increase heat to medium heat.

Separate eggs into two small bowls.  Beat the egg whites in their bowl until foamy, then whisk continuously into the soup.  Thin strands of white should appear in the soup.  Immediately remove pot from the heat.

Whisk egg yolks with vinegar and dilute mixture into the soup, stir constantly to avoid any curdling.

Ladle soup into bowls. Sprinkle with fried garlic and drizzle with a few drops of olive oil (optional).  Serve immediately with toasted rustic bread slices.