Preparation time: 10 minutes
Cooking time: 15 minutes
 

This soup, typical of the Lautrec region, can also be made with toasted bread in place of the vermicelli. Add the toasted bread just before serving.

1. Pour the 2 liters of water into a large pot and bring to a boil.
2. Add the crushed garlic and egg white. Season with salt and pepper and combine well. Cook for 3 minutes.
3. Add the vermicelli and cook 3 minutes longer.
4. Prepare the mayonnaise by combining the egg yolk, mustard, salt and pepper and gradually whisking in the oil.
5. Thin it with a ladleful of warm broth and mix gently into the soup. Serve hot.