description Tourin Overview
Tourin, also known as tourain or tourrin, is a traditional soup from southwestern France, especially associated with the Périgord and Bordeaux areas. Its best-known form is a garlic soup made from garlic, stock or water, flour, and fat, with egg and vinegar often used to thicken or season it; onion and tomato versions also exist. It is a regional home-style dish served hot, sometimes with toasted bread.
help Tourin FAQ
What is Tourin, and what other names might I see?
Tourin is a traditional soup from southwestern France, especially linked with the Périgord and Bordeaux areas. You may also see it spelled tourain or tourrin.
What gives the best-known version of Tourin its flavor?
The best-known version is a garlic soup made with garlic, stock or water, flour, and fat. Egg and vinegar are often added near the end to thicken and sharpen the broth.
Is Tourin a meat soup?
Not necessarily. The classic garlic-based Tourin can be built on water or stock, with flour and fat providing body instead of chunks of meat. Its regional recipe changes across southwestern France.
Where in France is Tourin traditionally associated?
It is associated with southwestern France, particularly Périgord and Bordeaux. That regional link distinguishes Tourin from similarly named garlic soups elsewhere in France.
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