French Garlic Soup (Aïgo Bouido)

Ingredients

2 heads garlic (or 1 for a less intense garlic flavour)2 lt water2 cloves1 tsp dried sage1/2 tsp dried thyme1 tsp salt1/8 tsp ground black pepper2 eggs (yolks only)5 tbsp extra virgin olive oil

Steps

Place water in a large pot on medium high heat & bring to a boil.Break head of garlic apart into individual cloves, peel & add to boiling water.Add all of the herbs, salt & pepper, reduce heat to medium, simmer (covered) for 30 mins.Remove cloves, use a stick blender to process into a smooth stock.Place egg yolks into a large clean bowl, slowly drizzle olive oil, whisking continuously to form an emulsion.Continue whisking the egg & oil mixture, add a ladlefull of hot garlic stock (continue whisking so eggs don’t scramble), add another ladleful of stock (continue whisking) then add the now warmed egg & olive oil mixture nto the garlic stock & whisk until smooth.Ladle soup into serving bowls, sprinkle crispy fried garlic & slices of toasted baguette (optional)