Aigo Bouido (Garlic Soup)

Ingredients

• •16 whole cloves garlic, unpeeled
• •2 quarts water
• •1 teaspoon salt
• •1 pinch of pepper
• •2 cloves
• •1/4 teaspoon sage
• •1/4 teaspoon thyme
• •1/2 bay leaf
• •4 sprigs parsley
• •3 tablespoons olive oil
• •seasoning:
• •3 egg yolks
• •3 to 4 tablespoons olive oil

Directions

1. 1Drop garlic cloves in boiling water and boil for 30 seconds. Drain, run cold water over them and peel.
2. 2Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes. Correct seasoning.
3. 3Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. Drop by drop beat in the olive oil for making mayonnaise.
4. 4Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic.
5. 5Serve immediately, accompanied by toasted French bread and grated parmesan cheese.