Soupe à l'Ail Rose de Lautrec (recette traditionnelle de Lautrec)

Lautrec Garlic Soup, also known as "Soupe à l'ail rose de Lautrec", has its roots in the traditional cuisine of the Lautrec region in southwest France. This region is famous for its unique Lautrec garlic, which gives the soup its special flavor.

Here are some aspects about the origin and meaning of Lautrec garlic soup:

1. Tradition and history: Garlic soup from Lautrec is a traditional dish that has been prepared in the region for generations. It reflects the culinary tradition of the rural population who appreciated simple but tasty dishes made from local ingredients.

2. Local ingredients: The main ingredient of the soup is Lautrec garlic, which is grown in the region. Other typical ingredients are bread, broth (often made from chicken or vegetables), eggs, and sometimes milk or cream. These ingredients were readily available in the region and were widely used in traditional cooking.

Ingredients for 4 people:

• 2 liters of water
• 10 toes Ail Rose de Lautrec
• 1 tsp mustard
• 1 egg olive oil
• Salt pepper
• 150 g hair noodles (or bread)

Preparation:

Bring the water to a boil. Add the crushed garlic and the egg white. Add salt and mix everything. Let it simmer for 3 minutes. Add the hair noodles and let it cook for another 3 minutes. Prepare a mayonnaise with the egg yolk, salt, pepper, mustard and oil. Dilute it with a ladle of lukewarm soup and gently stir the mixture into the soup.

Bon appetite.

This typical soup from the Lautrec region can also be prepared using toasted brown bread instead of pasta. The bread should be added just before serving.