Stéphane´s garlic soup recipe

The Tom Press headquarters are very close to Lautrec, the home of pink garlic. Perfumed, subtle and gentle, to my mind, this garlic has no equal.
For genuine enthusiasts!

Here is my little recipe for garlic soup:

1 head of pink Lautrec garlic
1 litre of poultry stock
Vermicelli
Salt
2 eggs
1 soup spoon of wine vinegar
1 soup spoon of duck fat (or sunflower oil)

Peel and chop your garlic.
Separate the egg whites from the yolks and put to one side.
In a cast iron casserole, cook the garlic over a low flame in the duck fat. Be careful not to get burnt!
Add salt, and then the stock. After 4 to 5 minutes, add the vermicelli.
When they are cooked, add the vinegar to the egg whites and pour them into the casserole dish.
Mix with a whisk to make white threads. Check the seasoning. Switch off the heat and add the egg yolks. Mix everything gently with a spoon.
Serve immediately!