Garlic Soup

The mild flavor of this soup — quite unlike the usual taste of garlic — will fool most people and they will wonder what it is.  You should ask them to guess!  It's only slightly modified from Julia's Mastering the Art of French Cooking, a source I haven't used before because everyone should be cooking from it as a matter of course.  If you like this, try her other soups, all of which are worthy classics.

• 2 heads garlic cloves, peeled
• 2 quarts water
• 1 1/2 tsp walt
• 2 whole cloves
• 1/4 tsp sage
• 1/4 tsp thyme
• 1/2 bay leaf
• 6 parsley sprigs
• 3 Tbsp olive oil

• 3 egg yolks
• 4 Tbsp olive oil

1. Place the peeled garlic cloves (about 30) in the water with the herbs and oil and simmer for 30 minutes.
2. In a separate large bowl, combine the yolks and oil with a whisk.
3. warm the yolks with a little of the broth and then strain the broth and garlic through a sturdy strainer into the bowl, mashing the cloves through as completely as possible.
4. Serve hot (do not boil when reheating) with rounds of fried french bread (homemade croutons) and grated parmesan or swiss cheese on top.