aka tourin d'ail doux

Ingredients

1 handful of garlic cloves, diced
½ tablespoon butter
½ tablespoon flour
½ cup chicken stock
1 egg, separated
salt and black pepper to taste
1 dash of vinegar
Garlic toast (optional side dish)

1. Melt the butter in a small saucepan over low-medium heat, then sautee the garlic until it is soft and slightly browned.

2. Stir in the flour to make a roux from the garlic and butter.

3. Add chicken stock and season to taste

4. Bring the soup to a boil. While stirring with a whisk, slowly pour the egg white into the broth.

5. Add a dash of vinegar to the egg yolk. Temper the yolk with a small amount of the soup before stirring it into the pot.

6. (optional) Garnish and serve with garlic toast.

Notes

This recipe was designed for single servings as I usually just cook for myself. The amount of garlic and seasoning can be adjusted according to personal tastes. Adding some onion is also an option. I've also cooked it without vinegar and it tasted just fine. Side dishes and garnish are up to your discretion.

(Pictured without garnish)

Revisions:
Garlic can be roasted, grated, or pressed instead of diced.
Vinegar should be added to the egg white, not the yolk.