Local Flavor

When in Rome--or rather Périgord

This classically simple Périgord Tourain (garlic and chicken soup) is incredibly rich and flavorful. Then, the best part comes at the end: With only a spoonful or two left, you can do as the locals do, and add a good dose of red wine, slurping the mixture straight from the bowl. According to chef Sébastien Archambault of Los Angeles's L'Epicerie, the practice is known as faire chabrol and is essential to enjoying the dish from start to finish. The tannic wine mingles with the duck fat and toasted-garlic-enriched chicken broth while the egg whites lend a luxurious texture. Go ahead: Slurp your soup.

Recipe adapted from Sébastien Archambault, L'Epicerie, Los Angeles

Garlic And Chicken Soup (Périgord Tourain)
No Ratings
This classically simple Périgord Tourain (garlic and chicken soup) is incredibly rich and flavorful. Then, the best part comes at the end: With only a spoonful or two left, you can do as the locals do, and add a good dose of red wine, slurping the mixture straight from the bowl.
Servings
8
cups
Ingredients
  • 8 cups chicken stock
  • ¼ cup rendered duck fat
  • 10 garlic cloves, thinly sliced
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper
  • 3 egg whites (about ½ cup)
  • 1 small loaf country white bread, sliced
Directions
  1. In a medium saucepot set over high heat, warm the chicken stock until it reaches a simmer. Keep warm.
  2. In a large stockpot set over low heat, combine the duck fat and garlic. Cook, stirring often, until the garlic is a light golden color, about 5 to 7 minutes.
  3. Whisk in the flour and cook, whisking continuously, for 10 minutes.
  4. Add the warm chicken stock and stir well. Bring the mixture to a boil carefully and cook for 15 minutes, stirring frequently. Season with salt and pepper.
  5. Stir in the egg whites and cook over medium heat for 2 minutes, stirring continuously, until the egg whites have turned from translucent to white.
  6. Serve hot with slices of country bread.
Rate this recipe