L’Ail Rose de Tarn

We are delighted to announce the arrival (at Last!) of a good supply of the much sort-after pink garlic from Tarn, in tresses of about 10 heads.

A gourmet favourite!

Ail rose de Lautrec is loved for its delicately sweet, subtle taste. Compared to white garlic, pink garlic is much milder and therefore less likely to overpower a dish. If stored in a dry, well- ventilated area with a temperature between 12°C – 15 °C, the garlic will remain firm and fragrant for at least six months and up to a year. You can use pink garlic like you would any other garlic but it is especially suitable for dishes which allow its unique flavor to shine through. A perfect example would be this quick and easy pink garlic cream soup.

Pink Garlic Cream Soup

Serves 4- 6


  • 1.5 L vegetable bouillon
  • 175 g crème fraîche
  • 10 pink garlic cloves, finely sliced
  • finely chopped parsley, to serve


  1. Bring the bouillon to the boil and add the finely sliced pink garlic. Turn down the heat to a simmer and allow the soup to cook gently for five minutes.
  2. Add the crème fraîche, whisking it in thoroughly.
  3. Allow the soup to simmer for another minute or two, whisk again and serve immediately with the chopped parsley.