An old recipe from the village Le Fleix in Dordogne. Serves 2.
In a frying pan, brown some chopped garlic (or optionally, an equal mixture of chopped onions and garlic) in olive oil.
Add a tablespoon of flour.
Mix well, then cook for a moment.
Add some boiling salted water, and cook for 10 minutes.
In a separate dish, mix:
- 1 egg yolk (keep the white for the next step)
- pepper
- 1 teaspoon of vinegar
Add the egg white to the soup, while stirring with an egg beater, so that no large pieces of egg white form.
Cook another 5 minutes. Remove from heat and add the egg yolk mixture, again stirring to avoid coagulation.
Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot. Bon appétit.