Lautrec’s Garlic Soup (Official recipe from the Lautrec, France Garlic Festival)

- 8 c. water
- 10 cloves garlic
- 1 t. mustard
- 1 egg
- 1 c. oil
- 1/3 lb. vermicelli,
- salt and pepper to taste


Pour the water into a large saucepan and bring to a boil. Add the crushed pink garlic and the egg white. Add salt and pepper and mix. Cook for 3 minutes. Add the vermicelli and cook for 3 minutes more. Prepare a mayonnaise with the egg yolk, pepper, salt, mustard and oil. (You may not need to use all the oil).  Dilute it with a ladle of warm stock and incorporate it delicately into your soup.
Serves 4