Garlic soup bound with mayonnaise

Pass the homemade white chicken stock through a sieve back into the pan, bring to a gentle simmer and let it reduce a little.

Peel 10 garlic cloves and rinse them in cold water.

Halve each clove and remove the germ, which is bitter.

Blanch the garlic: start in cold water and bring slowly to a boil, then keep it going about three to four minutes, up to five.

Rinse the blanched garlic in cold water and mash it to a puree with a fork.

Add the garlic puree to the stock, mix well and infuse at a very gentle simmer for 10 minutes.

Optionally add a few fresh sage leaves to infuse.

Mayonnaise: mix the egg yolk with a pinch each of salt and pepper and the Dijon mustard, then add oil a little at a time, incorporating each addition, until thick.

Refrigerate the mayonnaise about five minutes.

Toast slices of bread under the broiler a few minutes into golden croutons.

Remove the sage from the soup.

Whisk a little of the hot soup into the mayonnaise to loosen it.

With the soup not boiling, pour in the loosened mayonnaise bit by bit, mixing well; if it boils the egg cooks and it splits.

Leave two or three minutes before serving.

Season with a little cayenne pepper, salt and pepper.

Serve with a pinch of Espelette pepper, a sage leaf and a crouton floating on top.