Garlic Soup

Directions

1. 1
   Bring stock to a boil in a nonreactive saucepan (do not use aluminum which will react with eggs which come into play later on).
2. 2
   Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare simmer for 30 minutes.
3. 3
   Strain broth and discard herbs; pass and press garlic through to liquid and season to taste with salt.
4. 4
   In a mixing bowl combine the cheese with egg and yolk, olive oil and pepper to taste.
5. 5
   Everything can be done in advance up to this point.
6. 6
   Just before serving, reheat the soup and drizzle a ladleful of hot soup into the egg and oil mixture to temper the eggs.
7. 7
   Pour this tempered mixture back into the soup and whisk continuously over low heat until the soup thickens slightly.
8. 8
   Take care not to over heat or the eggs will curdle.
9. 9
   Set a piece of French bread crouton in center of soup plate and ladle soup over the top.
10. 10
    Garnish with parsley.