Garlic soup

Break the bulb of garlic open and separate the cloves.

Boil the garlic cloves in water for 30 seconds, drain, and pour cold water over them; peel.

Put the water, peeled garlic, salt, pepper, half bay leaf, cloves, thyme, sage, parsley and olive oil in a saucepan.

Boil slowly for 30 minutes, checking the seasoning.

Slice the baguette three quarters to an inch thick.

Bake the slices at 325 for half an hour; halfway through, take them out, coat both sides with olive oil and return them to finish.

After 30 minutes turn the soup down to a dull roar.

Beat the egg yolks in the tureen (a bowl) for a minute until thick and sticky.

Strain the soup through a strainer, pressing the garlic through the sieve with a wooden spoon.

Strain the yolks to remove any broken eggshell.

Beat the olive oil into the yolks a drop at a time, as for a mayonnaise.

Whisk a ladleful of the hot soup into the yolks very quickly so they do not scramble, then add the rest of the soup.

Check the seasoning, adding more pepper and salt.

Arrange the croutes on top and finish with parmesan reggiano.