Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 bay leaf
2 heads garlic, peeled, cloves left whole
6 cups low-sodium chicken or vegetable broth
1/2 teaspoon dried thyme
Salt and pepper to taste
4 large egg yolks
1/2 cup grated Parmesan cheese
1/2 cup day-old crusty bread, cut into cubes (for serving)
Fresh parsley, chopped (for garnish)
Directions
Sauté Garlic and Onion
Heat olive oil in a large pot over medium heat. Add garlic cloves and cook for 5-7 minutes until golden but not browned. Add onion, cooking until soft, about 5 minutes.
Simmer the Soup
Add broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then simmer on low for 20-25 minutes until garlic is soft. Discard bay leaf.
Blend the Soup
Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches.
Thicken with Egg Yolks and Parmesan
Whisk egg yolks and Parmesan in a bowl. Slowly add a ladle of hot soup to the mixture while whisking, then pour it back into the pot, stirring constantly. Heat on low to thicken, without boiling.
Serve
Ladle soup into bowls, garnish with bread cubes and parsley.
