1 large whole garlic head
2 quarts water
2 tsp salt
Pinch of pepper
1/4 tsp sage
1 1/4 tsp thyme
1/2 bay leaf
4 parsley sprigs
3 Tb olive oil
3 egg yolks
4 Tb olive oil
Grated Parmesan cheese
Separate the garlic cloves, drop into boiling water for 30 seconds.
Drain, plunge into cold water, and peel.
Put the garlic with the 2 quarts of water, salt, pepper, sage,
thyme, bay leaf, parsley, and olive oil into a large saucepan and
boil slowly for 30 minutes. Adjust seasoning.
Beat the egg yolks in a soup tureen until they are thick. Beat in
the oil very slowly, as if making mayonnaise.
Just before serving, beat a cup of the hot soup into the egg mixture
slowly, so that the eggs heat gradually. Strain in the rest of the
soup through a sieve, beating constantly; keeping back the garlic
and seasonings. Press the garlic against the sieve to get the juice
Serve at once with fresh French bread or croutons and cheese.
Alternative: instead of the oil and egg mix in the tureen, strain
the soup and return it to the pot. Add 3 cups potatoes, diced,
and a pinch of saffron; simmer for about 20 minutes until the
potatoes are tender.