Created By: Gourmet Cookbook
Difficutly: very easy
Time: 1 Hour 15 Min
Portion: 4 servings
Ingredients:
5 Cups of water
1 Large head garlic (about 3 in. in diameter)
2 fresh thyme sprigs
1 Turkish bay leaf or 1/2 California bay leaf
1 1/2 teaspoons salt
5 large egg yolks
3/4 cup finely grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/4 loaf country-style bread
Directions:
-Combine water, garlic, thyme, bay leaf and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat and simmer, covered for 45 minutes.
-Compost thyme and bay leaf. Force mixture through a medium mesh sieve into a large bowl, then return to saucepan. Whisk together yolks, cheese and 2 tablespoons oil in same bowl until well combined. Add 1/2 cup hot garlic broth in a slow stream, whisking, then add yolk mixture to remaining hot garlic broth, whisking.
-Cook soup over modereately low hear, whishking constantly, until it is slightly thickened and register 170 degrees on thermometer, about 5 mintues; do not let boil. Stir in pepper to taste.
-Tear bread into bite-sized pieces and divide among four soup bowls. Ladle soup over bread and drizzle with remaining 1 tablespoon oil.