Garlic Egg Soup

Directions

1. 1
   Melt 1 tablespoon butter in a skillet.
2. 2
   When it quits foaming, add 1 tablespoon of olive oil.
3. 3
   Add the garlic and onion and saute until limp but not browned.
4. 4
   Add herbs.
5. 5
   Meanwhile, heat the chicken broth.
6. 6
   Toss in 10 to 20 cadomom pods.
7. 7
   Add the sauteed garlic and onion.
8. 8
   Use a little bit of broth to deglaze the skillet and add that to the broth.
9. 9
   Simmer for half an hour.
10. 10
    Remove onions and garlic and press through a strainer (I zapped them in the food processor) and return to broth.
11. 11
    Whisk a tablespoon of olive oil into the yolks and whisk into the soup (you'll probably want to add a bit of the hot broth to the yolks first).
12. 12
    Add the juice of the lime.
13. 13
    Whisk a little bit of water into the egg whites.
14. 14
    Just before serving, swirl the broth and add the whites quickly in a thin stream.