Recipe - Arcadian Garlic Soup

15 to 20 cloves garlic,
;unpeeled
5 tablespoon Olive oil
5 cup Chicken or veal stock
2 teaspoon Fresh thyme
One half teaspoon Salt
White pepper
3 Egg yolks
Sliced French bread or toast
Grated cheese

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 cut or sliced up 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 1555218016
Posted to MMRecipes Digest V4 #256 by roy@indy.net (Roy) on Sep 25, 1997