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1
Separate each clove of garlic from the head and crush lightly with the side of a knife. Do not remove the skin.
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2
Reserve one clove. Peel it and chop it finely. Keep for later use.
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3
Cut pancetta into cubes (or bacon into 1-inch pieces). Gently render the pancetta/bacon in a large stockpot, until pieces are golden brown.
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4
Add flour and stir into the fat. Cook for 3-5 minutes, stirring constantly with a wooden spoon until it gets some color.
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5
Gradually add warm stock to roux, stirring constantly.
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6
Bring to a boil and add the garlic. Lower the heat and simmer for 45 minutes.
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7
Meanwhile, mix the white wine with the egg yolks in a 1-quart measuring jug.
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8
After 45 minutes, strain soup through a sieve, or use a slotted spoon to remove garlic and skins. Return soup to pot.
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9
Slowly add several ladle-fulls of the simmering liquid to the eggs and wine to gently heat (temper) the yolks. (You slowly add some of the liquid so that when you add the yolks to the soup, it won't cook the eggs).
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10
Add the egg yolk mixture back to the stock pot and stir well.
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11
Reheat soup until it shows a few bubbles. Do not allow to boil.
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12
Taste and correct seasoning to your liking with a bit of salt and pepper.
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13
Take the reserved garlic clove you minced finely and mash it along with chopped parsley (to make a persillade). They will almost smash together to become one.
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14
Place a bread slice in bottom of soup bowl, top with the shredded cheese, sprinkle with persillade.and ladle soup over top (the warm soup will melt the cheese slightly).
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15
Enjoy with a rough red table wine and extra bread. Finish meal with something minty, you'll need it.
