Ingredients
6 garlic cloves, minced1 tablespoon olive oil8 cups chicken broth1/2 teaspoon salt1/8 teaspoon pepper1/8 teaspoon dried thyme1/8 teaspoon dried rosemary, crushed3 egg yolks1/2 cup half-and-half cream8 slices frozen garlic bread, thawed and toastedGrated Parmesan cheese
Preparation
In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour.
Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.
