Gardeners, this is for you. The home-grown garlic is ready to be picked and for this soup, the fresher, the better. My father-twice-in law Hugh just sent beautiful heads of garlic from his sunny Vancouver garden and I peeled 12 average size cloves to make a soup for three.
I simmered them for about 10 minutes on very low heat in 2 tbsp of duck fat. The original recipe calls for goose fat, but I have not encountered any goose in my back yard lately, only deers and rabbits unfortunately, the lean and mean game that eat all my plants. But, if you have no goose or duck fat, then olive oil is just fine. Next, add 3 cups vegetable or chicken broth, I had leek broth today and that worked well. Cook for another 10 minutes. Purée the garlic in the food processor with 2 egg yolks and 1/4 cup 30% cream (or water), 1/4 cup dry white wine, salt, pepper and thyme. Return to the broth and simmer another 10 minutes whisking to keep the soup smooth as the egg thickens. This is all there is to it, serve over croutons. You will be amazed at how smooth the taste is. This is a great soup for flu season, no way you can catch a virus if you eat this once a week.
Languedoc is a region of France around Nimes. The garlic soup is called a “tourin” à l’ail in that area.