Soupe à l’Ail Rose de Lautrec

Pink Garlic Soup from Lautrec

Pink garlic is recognised for its more subtle, sweet aromas and taste. This recipe is taken from pink garlic is exclusively grown around Lautrec in the Tarn Region of south-western France, you can use a locally grown garlic as a substitute. To extend the life of your garlic, remember to store it in a dry place and avoid keeping it in your fridge. Bon appétit!

Preparation Time: 5 minutes/ Cooking Time: 10 minutes/ Serves 4


  • 2L Water
  • 10 cloves of pink garlic from Lautrec, crushed (or other garlic such as white or purple if you’re not in the area)
  • 1tsp mustard
  • 1 egg
  • 1 cup oil (such as olive)
  • 150g dried vermicelli noodles
  • Salt and pepper to taste


  1. Pour the water into a large saucepan and bring to boil
  2. Add the crushed garlic and egg white to the saucepan
  3. Add salt and pepper, mix and cook for 3 minutes.
  4. Add the vermicelli and leave to cook for another 3 minutes.
  5. In a separate bowl, prepare a mayonnaise using the egg yolk, mustard, oil and some salt and pepper. Dilute the mayonnaise with a bit of the warm stock in the saucepan and the incorporate the diluted mayonnaise delicately into the soup.
  6. Serve hot.

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