Country French Garlic Soup

Two heads of garlic, peeled and chopped (approximately twenty cloves each head), and a bay leaf

1 medium-sized onion, minced

Sodium-free  chicken broth, measuring 4 cups

thyme, either fresh (four sprigs) or dried (one teaspoon)

freshly ground black pepper, 1/4 teaspoon

four massive egg yolks

(Optional) 1/4 cup of grated Parmesan cheese

Toasted four pieces of crusty bread

Follow these steps:

To sauté aromatics, put olive oil in a big saucepan and heat it over medium-low heat. Coat the onion and garlic with the minced garlic. About five to seven minutes into the sautéing process, the vegetables should be softened and fragrant. Make sure the garlic doesn’t brown.

Season with salt and add liquid: Mix the chicken broth with the water.