Garlic Soup

Wash and shake dry the parsley, sage and thyme, then finely chop the herbs. Separate the garlic heads into cloves and peel them.

Briefly sauté the peeled garlic cloves with the chopped parsley, sage and thyme in the olive oil. Take care not to let the garlic turn yellow, as this can make it taste bitter.

Pour approximately 1.5 litres of water into a pot. Add the sautéed garlic and herbs, season with the pinch of salt and cook over medium heat for about 30 minutes.

Melt the butter in a small saucepan. Whisk the egg yolks in a bowl, then gradually mix in the slightly cooled melted butter.

Strain the soup and remove the garlic. Carefully whisk the egg yolk and butter mixture into the strained soup, making sure no lumps form.

Return the soup to low heat and warm it gently, but do not allow it to boil.

Toast the slices of homemade bread and place them in suitable soup bowls.

Pour the hot garlic soup over the toasted bread and finish each serving with grated Gruyère cheese.