Julia Child's Garlic Soup
1 head of garlic — each clove separated and peeled
2 quarts of water
1/4 tsp of sage
1/4 tsp of thyme
1/2 bay leaf
4 parsley sprigs
3 tbsp olive oil +
3 egg yolks
an additional 4 tbsp olive oil
1. Peel the garlic.
2. Add all ingredients up to egg yolks in the water, and boil for 30 minutes. Season with salt and pepper to taste.
3. Beat egg yolks in the serving bowl and slowly add in the additional 4 tablespoons olive oil, beating with whisk the whole time. It’s like you’re making mayonnaise.
4. Just before serving, add one ladleful of the hot soup to the egg mixture, slowly. Beat some more. Pour the rest of the soup broth into a the bowl, through a strainer. Smush the garlic gloves through strainer to squeeze out extra juice at the end.
5. Serve immediately with bread.