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1
Bring a medium saucepan full of water to a boil.
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2
Fill a bowl with ice and water.
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3
Separate the head of garlic into cloves and drop them into the boiling water.
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4
Blanch for 30 seconds, then transfer to the ice water.
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5
Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves.
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6
Theyll be loose and easy to remove.
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7
Crush the cloves lightly by leaning on them with the side of a chefs knife.
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8
Place the garlic cloves in a large saucepan with the olive oil, bouquet garni, and salt to taste, and bring to a gentle boil.
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9
Reduce the heat, cover and simmer 1 hour.
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10
Strain and return the broth to the saucepan.
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11
Taste and adjust salt, and bring back to a simmer.
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12
Add the macaroni shells to the broth and simmer until cooked al dente.
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13
Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese.
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14
Beat the egg yolks in a bowl.
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15
Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.
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16
Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted.
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17
Turn off the heat and stir in the tempered egg yolks.
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18
Stir for a minute, taste and adjust seasonings.
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19
Ladle the soup over the cheese-topped croutons, and serve.
