Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel.
Place garlic and the rest of the (herb) ingredients & 3 tbl olive oil in the saucepan and boil slowly for 30 minutes. "Correct seasoning".
Beat the egg yolks in the soup tureen for a minute until they are thick and sticky. Drop by drop, beat in the olive oil as for making a mayonnaise.
Just before serving beat a ladleful of hot soup into the egg mixture drop by drop. Gradually strain in the rest, beating, and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.
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