Evening Garlic Soup in the Manner of the Corrèze

Tourain à l’Ail Comme en Corrèze

Preparation info
  • Serves

    4 to 5

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

In the region of the Corrèze, a typical evening meal would consist of a simple soup like this, followed by slices of pâté, some pickled fruits, crusty bread, and a salad. Serve the soup with crusty round of toasted French bread, dabbed with goose fat and sprinkled lightly with black pepper.


  • 2 medium onions, finely chopped
  • ¼ cup thinly sliced garlic
  • tablespoons


  1. In a heavy 3- or 4-quart saucepan, cook the onions and garlic in the fat over moderately high heat, stirring often, until golden but not brown, 5 to 10 minutes. Reduce the heat to moderate, add the flour and cook, stirring, until it turns a straw-beige color, 2 to 3 minutes. Remove from the heat.
  2. Gradually whisk in 4