Antonio Carluccio's Stracciatelle All'aglio (Garlic Soup) Recipe

• 1 lt Good chicken or possibly vegetable stock
• 6 x Garlic cloves, very finely sliced
• 4 x Egg yolks
• 2 whl Large eggs
• 6 Tbsp. Double cream Salt and pepper
• 4 slc Country or possibly ciabatta bread, 1 1/2cm/ 1/2" (4 to 6) thick, well-toasted
• 2 x Garlic cloves, cut in half Extra virgin extra virgin olive oil Freshly grated parmesan
• 1 sm Bunc chives, snipped

1. 1 Bring the stock to the boil in a saucepan, add in the slices of garlic and boil for another 3-5 min.
2. While the stock boils, rub each bread slice with the cut side of a garlic clove and drizzle about 1 tsp extra virgin olive oil over it.
3. 2 Pile the slices of bread up on a hot plate.
4. In a bowl, beat the egg yolks and whole Large eggs together, and whisk in the double cream.
5. Season.
6. 3 Pour the egg mix into the boiling soup, whisking constantly.
7. Quickly draw the pan off the heat and whisk for a few seconds more till done.
8. 4 Pour the soup into individual serving bowls and sprinkle thickly with parmesan.
9. Place the bread on the soup, pressing down a little so which it soaks up some of the broth.
10. Sprinkle with the chives and serve immediately.

chicken, garlic, egg yolks, eggs, cream salt, country, garlic, chives

Taken from cookeatshare.com/recipes/antonio-carluccio-s-stracciatelle-all-aglio-garlic-soup-65832 (may not work)