Soupe à l’Ail (Provençal Garlic Soup)

• 10 cloves Garlic
• 4 tbsp Extra virgin olive oil
• 4 sprigs Fresh thyme
• 1 piece Bay leaves
• 750 ml Vegetable stock
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 2 Egg yolk
• 6 slices Baguette

1. Peel the garlic cloves and lightly crush them with the side of a knife. Warm the olive oil in a saucepan over low heat, then add the garlic, thyme and bay leaf. Cook gently for 8 to 10 minutes until the garlic is soft and fragrant, without letting it colour.
2. Pour in the vegetable stock, add the fine sea salt and black pepper, and bring to a gentle simmer. Simmer for 15 minutes so the garlic and herbs infuse the broth. Remove and discard the thyme sprigs and bay leaf.
3. Meanwhile, toast the baguette slices until golden. Keep warm while you finish the soup.
4. In a bowl, whisk the egg yolks with 1 tablespoon of the olive oil from the recipe until smooth. Take the soup off the heat and let it stand for 2 minutes so it is hot but not boiling. Slowly whisk in a ladleful of hot soup to temper the yolks, then whisk the yolk mixture back into the pan.
5. Return the pan to very low heat and warm for 1 to 2 minutes, stirring, until the soup looks slightly thickened; do not let it boil. Taste and adjust seasoning with a little more fine sea salt or black pepper if needed. Serve straight away with the toasted baguette for dipping.

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