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1
In a large saucepan, bring the water to a boil.
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2
Meanwhile, in a medium skillet, melt the duck fat over moderately low heat.
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3
Add the garlic, onion and shallots and stir to coat thoroughly with duck fat.
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4
Cook, stirring frequently, until the vegetables are thoroughly softened but not browned, about 12 minutes; if the garlic begins to brown, turn down the heat.
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5
Stir in the flour and cook gently for 5 minutes, stirring frequently; again, take care not to let the vegetables brown.
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6
Season the boiling water generously with salt and pepper.
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7
Stir in the vegetables and simmer for 35 minutes.
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8
Transfer the hot soup to a blender and puree, in batches if necessary.
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9
Return the soup to the saucepan.
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10
In a small bowl, beat the egg yolks with 1 tablespoon of the vinegar.
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11
Whisk a few tablespoons of hot soup into the egg yolks to warm them, then whisk the yolks into the soup.
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12
Whisk the soup over moderately low heat just until it begins to look creamy; do not let the soup boil or the eggs will curdle.
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13
Season the soup with salt and pepper and add a little more vinegar if desired.
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14
Ladle the hot soup into bowls, garnish with the toasted bread and the chives and serve.
