Title: Soupe L'ail (Garlic Soup)
Categories: Soups
Yield: 4 Servings

5 Garlic cloves or more
2 tb Olive oil
1 pn Saffron
1/2 Bay leaf
1 pn Thyme, dried
2 Egg yolks
1 qt Water
Salt and pepper to taste
1 ds Nutmeg

Heat oil in a 2 quart saucepan and sautee the garlic cloves until golden.
Add water, salt pepper, bay leaf, and thyme. Cook 15 minutes. Beat the egg
yolks with a small amount of the broth and add gradually to the soup,
mixing in with a wire whisk. Remove garlic cloves. Place a slice of
toasted bread in the bottom of each soup bowl, pour in the soup, and
sprinkle with a dash of nutmeg. Serve hot.

Courtesy of Yvonne Boulleray.
Posted to MM-Recipes Digest V4 #256 by Jack Elvis
on Sep 25, 1997