INGREDIENTS

INSTRUCTIONS

Blanch the garlic for 1 minute, drain and peel. Cook it, but do not let it
brown, in half the oil for 10 minutes. Add the stock, thyme, salt and
plenty of white pepper. Simmer for 30 minutes and check the seasoning.
Sieve or blend the soup, keeping a few garlic cloves whole. Return the soup
to its saucepan and keep hot.
Beat the egg yolks and gradually add the remaining oil. Stir a couple of
spoonfuls of the soup into the egg mixture, remove the soup from the heat
and add the egg in a thin stream, stirring well.
Serve immediately with sliced French bread or toast, and a sprinkling of
grated cheese in each bowl.
Variation: Omit the oil and egg yolk mixture and poach six fresh eggs in
the simmering, unpureed soup.
The Great Garlic Cookbook, by Sophie Hale ISBN 1-55521-801-6
Posted to MM-Recipes Digest V4 #256 by roy@indy.net (Roy) on Sep 25, 1997

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