What to do:
• Fry the garlic very gently in the fat, until golden. Don’t allow it to brown.
• Stir in the flour to make a roux. You may need a little extra fat to make the roux smooth.
• Gradually stir in the water, bit by bit, taking care that the emulsion is always relatively uniform before adding more water.
• Bring the soup to the boil, and keep boiling for 20 minutes.
• Turn down the heat, and pour in the egg white. Try to drizzle rather than plonk it in.
• Mix the yolk with the vinegar, and stir a little of the soup into the mixture.
• Take the pan off the heat, and stir in the yolk.
• If using bread, put a slice in the bottom of each bowl. Moisten each slice with a little soup, before ladling in the rest of the serving.
A rosé goes well with this tourain, and don’t forget to do lou chabrol: clean up the remnants of soup by swirling some wine around your bowl and drinking, bowl in hands.