Why it works: Garlic and olive are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓
Le Tourin
serves 2Ingredients
Directions
Make the soup
Brown the chopped garlic in the olive oil in a frying pan.
Add the flour and mix well, then cook for a few minutes to remove the floury taste.
Gradually stir in the water and cook for 10 minutes.
Add the egg
Beat the egg white in a small bowl, then gradually whisk in a ladleful of the soup to temper it.
Stir the tempered egg white mixture back into the soup pot.
Combine the egg yolk, pepper, and vinegar in a small bowl, then gradually temper the yolks with a ladleful of soup.
Stir the tempered yolk mixture into the soup.
Season to taste with salt.
Serve
Place thin slices of bread in each soup bowl.
Pour the soup over the bread.
Serve hot.
Nutrition, whole recipe (rough)
Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 8 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Garlic + olivetop 2% of all pairsSmell alikemoderateCooked together25,665 recipes
Shared aroma: linalool (floral, citrus).
-
Clove + peppertop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Garlic + peppertop 8% of all pairsSmell alikemoderateCooked together27,090 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Clove + garlictop 10% of all pairsSmell alikemoderateCooked together11,368 recipes
Shared aroma: linalool (floral, citrus).
-
Clove + olivetop 10% of all pairsSmell alikemoderateCooked together5,866 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Garlic
- Browning in oil gives the soup its main aroma and savory flavor.
- Flour
- Thickens the water into a light body once cooked through.
- Egg
- Tempered into the hot soup, it enriches and thickens the broth gently.
- Vinegar
- Adds a sharp acidity that brightens the rich garlic and egg flavors.
The step that matters
Tempering the egg. Adding raw egg straight into hot soup can scramble it into lumps. Whisking in a ladleful of hot soup first gradually raises the egg's temperature, so it blends smoothly.
Swap the clove
How well each one fits the dish's main ingredients (garlic, olive, flour, egg, pepper, vinegar):
- Parsleyfits better
- Capersfits better
- Tarragonfits better
- Clovethe original
Fit is the average pairing score against garlic, olive, flour, egg, pepper, vinegar. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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