Tourin

Tourin

Tourin is a traditional French soup originating from the Occitanie region in the south of France. It is known for its garlic flavor and is often referred to as "garlic soup." The soup is typically served hot and is a popular dish during the colder months.

Ingredients and Preparation

The main ingredients of tourin include garlic, onion, water, egg, and vinegar. The preparation of tourin involves sautéing garlic and onions in a pot until they are soft and fragrant. Water is then added to the pot, and the mixture is brought to a boil. Once boiling, the soup is simmered to allow the flavors to meld together.

A unique aspect of tourin is the addition of a beaten egg, which is slowly drizzled into the soup while stirring, creating a texture similar to egg drop soup. A splash of vinegar is often added to enhance the flavor, and the soup is typically seasoned with salt and pepper.

Serving

Tourin is traditionally served with slices of bread, which can be toasted or fresh. The bread is sometimes placed at the bottom of the bowl before the soup is poured over it, allowing it to soak up the flavors. This dish is often enjoyed as a starter or a light meal.

Cultural Significance

Tourin holds a special place in the culinary traditions of the Occitanie region. It is often associated with rustic, home-cooked meals and is a staple in many households. The soup is also a popular choice during festivals and gatherings, where it is served to large groups of people.

Related Pages

• French cuisine
• Occitanie
• Garlic
• Soup

References

• "Tourin," in Larousse Gastronomique, edited by Prosper Montagné.
• "French Soups and Stews," by Julia Child, in Mastering the Art of French Cooking.

A bowl of traditional tourin soup.