Soupe A L'ail (Garlic Soup)

• 2 large garlic heads, about 36 cloves
• 1 tablespoon butter
• 2 teaspoons olive oil
• 8 cups water
• Salt and freshly ground pepper to taste
• 3 ounces vermicelli or angel-hair pasta, broken into small pieces
• 6 eggs, separated
• 1/4 cup white-wine vinegar

1. Peel the garlic cloves and chop them coarsely.
2. Heat the butter and oil in a saucepan or a small kettle.
3. Add the garlic and cook, stirring, for about one minute.
4. Do not brown the garlic.
5. Add the water, salt and pepper.
6. Bring to a boil, cover and simmer for 15 minutes.
7. Strain the garlic and reserve the cooking liquid.
8. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree.
9. Put the remaining cooking liquid in a saucepan and add the puree.
10. Bring to a boil.
11. Add the vermicelli.
12. Stir and cook for about four minutes.
13. Do not overcook.
14. Meanwhile, blend the egg yolks and vinegar in a bowl.
15. Turn off the heat under the saucepan.
16. Drop in the egg whites.
17. Do not stir.
18. They will form a cloudlike mixture.
19. Add the egg yolk mixture and stir very slowly.
20. Serve immediately.

garlic, butter, olive oil, water, salt, vermicelli, eggs, whitewine vinegar

Taken from cooking.nytimes.com/recipes/8053 (may not work)