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LAVAUR SOUP

Crush the garlic cloves and work into a paste with the tip of a knife.  If you are using a garlic press, use 20 cloves.  Place the garlic in the base of an ovenproof casserole or Dutch oven and place the bread on top.  Cover and leave to marinate.  Make a mayonnaise with the egg yolks and olive oil.  Bring the water to a boil in a large saucepan.  Pour the egg whites into the boiling water.  Remove pan from the heat.  Stir 1 or 2 ladelfuls of the egg-white mixture into the mayonnaise and mix  well.  Stir all of the mayonnaise into the egg-white mixture.  Pour the hot soup over the bread and garlic.  Taste for seasoning.  Cover and stand 10 minutes.  Stir and serve.
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10-12 garlic cloves
8 thin slices country bread
6 cups water
2 eggs, separated
3/4 cup olive oil
salt and pepper
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20
mn
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30
mn
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Dordogne
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Soups
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Madiran
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