Garlic Soup
(serves 6)
6 tablespoons whole garlic cloves
25g (1oz) butter
4 tablespoons olive oil (preferably extra virgin)
1 litre (35 fl oz) vegetable or chicken stock
3 egg yolks
salt
pinch of Cayenne and ground Mace
6 slices of a baguette (fresh or toasted)
2 tablespoons chopped Parsley
Peel garlic cloves carefully. Heat them in a heavy saucepan in the butter and a tablespoon of the olive oil over a low heat for about 10 minutes. Avoid browning the cloves. Pour on the stock. Bring to the boil and simmer for 20 minutes.
Beat the egg yolks with a whisk until they thicken. Add the rest of the olive oil drop by drop to the egg yolks. Stir a few spoonfuls of the soup into the egg-oil mixture, then add this to the soup stirring constantly. Heat but do not boil.
Rub through a sieve into a warmed serving dish. Season to taste and add the spices.
Place a slice of baguette in each soup bowl and pour the soup over. Sprinkle with parsley and serve.