Tourin, also known regionally as tourain, tourrin, thourin, tourri (in patois), torin (in Occitan), or ouliat ('savory'), is a traditional onion and garlic-based soup from the Southwest of France.
The basic preparation involves simmering garlic and onions in salted water with added fat (traditionally, duck or goose fat), flour for thickening, vinegar, and black pepper.
Numerous regional variants exist. For example, tourin blanchi from Toulouse incorporates egg white, which is poached in the broth, then cut and returned with the raw egg yolk and vinegar (historically, verjuice was used instead of vinegar). The Tarn version employs pink garlic from Lautrec.
Other local adaptations include tourin aux raves (with turnips) in Quercy, fricassée au tourain with sorrel in Limousin, and tourin à l'ivrogne, served with local red wine in Bordeaux.
In regional French culinary tradition, tourin was commonly served to wedding couples on their wedding night and was reputed for its effectiveness as a restorative after meals accompanied by heavy drinking.