Tourin is very familiar to me, because our local town here in south-west France has an annual tourin competition, with various local dignitaries and experts, clad in berets and chefs outfits, looking very serious as they appraise the merits of the Tourin submitted by the contestants. Members of the public are invited to sample each of the entrants (perhaps 20) and cast votes accordingly. Sampling 20 different tourin is not for the feint-hearted.
10-12 cloves of garlic, chopped
1 tablespoon olive oil
1 tablespoon flour
water as required
salt to taste
pepper to taste
1 teaspoon vinegar
1. In a frying pan, brown the chopped garlic in the olive oil.
2. Add the flour.
3. Mix well, then cook for a moment.
4. Add some boiling salted water, and cook for 10 minutes.
5. In a separate dish, mix the egg yolk, pepper and vinegar
6. Add the egg white to the soup, while stirring with a whisk, so that no large pieces of egg white form.
7. Cook for another 5 minutes.
8. Remove from heat and add the egg yolk mixture, again stirring to avoid coagulation.
9. Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot.
10. Bon appétit.
This particular version of the recipe is taken from the Wikipedia cookbook (copyright). Of course, in south-west France and the Dordogne especially every household has its own secret ingredients, traditions and methods for making a true tourin but you get the idea. The final soup is quite thick (not watery)