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This is a very simple, yet soul-satisfying French soup, and a favorite at my house.

Yield: 2-3 servings

• 1 tbsp goose or duck fat
• 4-8 cloves garlic, sliced
• 1 tbsp flour
• 1 egg, separated
• 1 tbsp white wine vinegar
• salt & black pepper
• 16oz water

1. Melt goose/duck fat in a large saucepan over low heat
2. Add garlic and soften
3. Boil water
4. Stir flour into the fat/garlic and cook for 2 min over low heat
5. Pour in water, stirring constantly to avoid lumps.
6. Blend well and let simmer for 10 min., then season to taste with salt and pepper
7. In a large bowl or basin mix vinegar and egg yolk.
8. Pour hot soup onto the egg yolk and vinegar, whisking as you go to cook the yolk in the soup.
9. Quickly whisk in egg white before the soup cools to form white strands throughout.
10. In a large tureen break up stale bread into small hunks
11. Pour the soup over the bread and serve immediately.