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Country French Garlic Soup

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Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients
  

  • 2 whole heads garlic 20–24 cloves
  • 3 tbsp olive oil or butter
  • 6 cups chicken or vegetable broth
  • 2 sprigs fresh thyme or 1 tsp dried
  • 1 bay leaf
  • 2 egg yolks optional, for thickening
  • 2 slices day-old crusty bread baguette is best
  • Grated Parmesan or Gruyère cheese for topping
  • Salt & black pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Slice tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft.
  • In a large pot, bring broth to a gentle simmer with thyme and bay leaf.
  • Squeeze roasted garlic cloves into the pot and mash until blended into the broth. Remove thyme sprigs and bay leaf.
  • Optional: Whisk egg yolks in a bowl. Slowly add a ladle of hot broth while whisking, then stir mixture back into the soup for a silky texture.
  • Toast bread slices until golden. Rub lightly with raw garlic (optional).
  • Ladle soup into bowls, top with toasted bread, and sprinkle with Parmesan or Gruyère.

Notes

For a creamier version, add ¼ cup cream instead of egg yolks.
Use day-old bread so it holds up better in the broth.
Freeze the soup without bread topping for up to 2 months