Difficulty level Easy

My husband really loves garlic and would eat it at every meal. I like garlic too, but his occasioinal practice of making toast and rubbing it with garlic and drizzling it with olive oil is a bit much for me. Sure, some bruchetta is a wonderful thing in the afternoon, but for breakfast? Too early in the day for me.

When I saw this soup I knew it was for him. Don't let the huge amount of garlic scare you off, once it is cooked slowly over a low heat, it loses it's bite and develops a lovely sweetness. I've made a garlic soup a couple of times before, but this recipe is a bit different. The others used potatoes and cream to provide some body. This recipe is even simpler, it requires egg yolks for thickening.

If you want to make a vegan version of this soup, you could try a different thickening agent such as cornstarch or potato starch, just don't use too much of it, as the soup should be on the thin side. In fact, the soup was delicious without the eggs, so you could leave the thickener out altogether and put this soup in a mug and sip on it. I had some pumpernickel bread that I made into croutons, but any sturdy bread would do.

INGREDIENTS