Prep time: 10 hours
Cook time: 15 min
Difficult: Easy
Yield: 4 servings

Ingredients

4 cups water
10 cloves garlic, peeled and sliced
6 sage leaves
1 small bay leaf
1 teaspoon salt
1/4 teaspoon ground black pepper
2 egg yolks, beaten

Garlic croutons:

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, peeled and sliced
6 slices baguette
1/2 cup grated Gruyere cheese

Directions

In a large saucepan, bring the water, 10 cloves garlic, sage, bay leaf, salt and pepper to a simmer. Continue simmering the broth until the garlic is softened and cooked through, about 10 to 15 minutes. Turn off the burner and strain the garlic and herbs from the water. Return the water to the pan.

Remove the bay leaf and sage leaves from the garlic and discard. Using a fork, smash the garlic into a paste and return it to the pan. Bring the soup to just under a simmer and rapidly stir in the beaten eggs yolks. Continue stirring for 30 seconds, until the eggs are set into thin strands.

In medium saucepan over low heat, saut