Le Tourin is a hearty sustenance soup that is served across southwest France at mid-day as a restorative before afternoon work. This French bread soup is one of our favorite soups to whip up. It’s quick and easy to make, and the ingredients are typically on hand. Le Tourin is a delicious, comforting, and filling soup. It hits the spot no matter what time of the day it is.
This recipe is slightly adapted from “Tartine Bread” by Chad Robertson. Sometimes we switch up the vegetables a bit and add either potatoes or yams, and often times we toss in a few more cloves of garlic. I don’t think there are any hard French rules about what vegetables you add to this soup, so feel free to add whatever you love. I won’t tell anybody!
Yield: 4 servings
Total Time: 1 hour
- 2 tablespoons plus 1/4 cup extra-virgin olive oil
- 1 bunch young carrots, peeled and sliced
- 2 yellow onions, cut into quarters
- 2 cloves garlic, minced
- 1 bunch kale or spinach, stems removed
- 1 quart chicken broth
- 2 large free-range eggs
- Kosher salt and freshly ground black pepper
- 2 slices toasted bread
- Place a large saute pan over medium-high heat and add 2 tablespoons olive oil.
- Add the carrots and onions. Reduce the heat to medium and cook without stirring for about 5 to 8 minutes or until slightly caramelized.
- Stir the vegetables and garlic and cook another 5 to 8 minutes until caramelized.
- Add the kale (or spinach) and the stock and bring to a boil. Reduce the heat to simmer and cook for 10 minutes.
- Heat a small omelette pan over high heat.
- Add the 1/4 cup olive oil. When the oil is hot but not smoking, crack the eggs into the pan without breaking the yolks.
- Fry for about 2 minutes, then place a lid over the pan and cook for another 30 seconds or until the egg is completely cooked. Season with salt, freshly ground pepper and vinegar.
- Place a piece of toasted bread in the bottom of each bowl. Add the vegetables and then pour the hot stock over the bread and vegetables.
- Top with the fried eggs and serve.