'creamy')[1] or le tourin d'ail doux, meaning 'smooth garlic soup'.

Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor.

To prepare, the minced garlic (and sliced onions if included) are sautéed until soft and a simple roux is made by adding flour.

Chicken stock or water is added to the mixture and is simmered over low heat to reduce.

It is further thickened by tempering an egg yolk mixed with vinegar, which is then added to the soup.