Provençal Garlic Soup

• 2 tablespoons olive oil
• 20 cloves garlic, thinly sliced (about 3/4 cup)
• 6 sage leaves
• 2 bay leaves
• 2 sprigs fresh thyme
• 3 cups water
• 3 cups chicken or vegetable broth or stock
• 6 egg yolks
• 1 cup freshly grated parmesan cheese
• salt and pepper to taste
• extra olive oil and sage leaves for garnish (optional)

1. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the garlic begins to turn golden. Tie the sage leaves, bay leaves and thyme together with kitchen twine or enclose in a piece of cheesecloth, tying the packet closed with a piece of kitchen twine. Place the herbs in the saucepan, give everything a quick stir and then add the water and broth. Bring to a boil, reduce heat and partially cover (set the saucepan lid slightly askew). Simmer for 30 minutes.
2. Remove the herbs from the saucepan and discard. In a medium bowl whisk the egg yolks and Parmesan cheese together. While whisking, add several small ladles of hot broth. Then slowly add this mixture to the saucepan, whisking constantly. If you'd like a smooth-textured soup, use an immersion blender to process the soup in the saucepan. Taste and season with salt and pepper.
3. Ladle into individual bowls and top with a small drizzle of olive oil and a sage leaf, if desired.

olive oil, garlic, sage, bay leaves, thyme, water, chicken, egg yolks, freshly grated parmesan cheese, salt, extra olive oil

Taken from www.epicurious.com/recipes/member/views/provencal-garlic-soup-51515211 (may not work)