Ingredients: 24 cloves garlic, peeled but not cut 2 tablespoons oil 8 cups boiling water or stock pinch of each nutmeg, tarragon, and ground cloves salt and pepper to taste 4 egg yolks, beaten Directions:In a large heavy soup pot, lightly saute garlic cloves until they are golden in the oil. Add boiling water or stock and the seasonings and simmer for 20 minutes. Process in blender or food mill. Beat egg yolks well and add some of the hot minute to eggs and then add back to the soup, whisking well. Heat but do not boil. Serve immediately, poured over toasted French bread. |