Ingredients:
2 whole heads of garlic, peeled
1 tablespoon olive oil
1 onion, chopped
2 tablespoons butter
6 cups chicken or vegetable broth
2 sprigs fresh thyme
2 bay leaves
Salt and pepper, to taste
4 egg yolks
1/2 cup grated Parmesan cheese
Crusty bread, for serving
Fresh parsley, chopped (optional for garnish)
Directions:
Roast the Garlic:
Preheat your oven to 375°F. Place the peeled garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and wrap tightly.
Roast for 25–30 minutes, or until the garlic is soft and fragrant. Set aside to cool slightly.
Prepare the Soup Base:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the roasted garlic cloves to the pot, mashing them slightly with a spoon.
Simmer the Soup:
Pour in the broth, add the thyme sprigs and bay leaves, and bring to a gentle boil.
Reduce the heat and let the soup simmer for 15–20 minutes. Season with salt and pepper to taste.
Remove the thyme sprigs and bay leaves before proceeding.
Finish with Egg Yolks and Parmesan:
In a small bowl, whisk the egg yolks with the grated Parmesan cheese.
Gradually ladle some of the hot soup into the yolk mixture, whisking constantly to temper the eggs. Slowly stir this mixture back into the soup pot.
Cook over low heat, stirring continuously, until the soup thickens slightly (do not boil).
Serve:
Ladle the soup into bowls and garnish with chopped parsley, if desired.
Serve hot with crusty bread on the side for dipping.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4
Calories: 310 per serving
Nutritional Information:
Protein: 12g
Fat: 18g
Carbs: 24g