Garlic Soup

1. 1

   Separate garlic head into cloves.

2. 2

   Smash cloves with flat side of a heavy knife and peel them.

3. 3

   In a 2-quart saucepan bring water, garlic, bay leaf, and thyme to a boil and simmer, covered, 45 minutes.

4. 4

   Discard bay leaf and thyme sprigs and force mixture through a sieve into another saucepan.

5. 5

   In a large bowl whisk together yolks, Parmesan, and 2 tablespoons oil until combined well.

6. 6

   Add 1/2 cup hot garlic broth to yolk mixture in a slow stream, whisking, and whisk yolk mixture into remaining hot garlic broth.

7. 7

   Cook soup over moderately low heat, whisking constantly, until slightly thickened and a thermometer registers 170F.

8. 8

   (do not let boil), about 10 minutes.

9. 9

   Tear bread into pieces and divide among 4 soup bowls.

10. 10

    Ladle soup over bread and drizzle with remaining tablespoon oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.