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. Egg whites are slowly drizzled in, not unlike egg drop soup, but whisked very rapidly to prevent large curds from forming. It is further thickened by tempering an egg yolk mixed with vinegar, which is then added to the soup.
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 Egg whites are slowly drizzled in not unlike egg drop soup but whisked very rapidly to prevent large curds from forming It is further thickened by tempering an egg yolk mixed with vinegar which is then added to the soup