What may seem like an overwhelming amount of garlic at first transforms beautifully as it slowly simmers in the broth, developing a mellow, almost buttery depth of flavor that surprises even the skeptics.
For The Garlic Soup
0 Smash the garlic cloves and peel them.
1 Heat 1 tablespoon of olive oil in a heavy-bottomed saucepan. Cook the bacon over medium heat for 5 minutes without browning it.
2 Add the garlic cloves, the diced potato, and cook for 5 minutes or until softened. Add the stock and bouquet garni and bring to a boil.
3 Simmer for 30 to 40 minutes, partially covered, until the potatoes start to dissolve into the soup.
4 Whisk the egg yolks in a large bowl. Add the remaining olive oil in a thin stream, whisking until thickened. Gradually whisk in the hot soup, bacon, garlic, and potato pieces into the egg mixture.
5 Strain the garlic soup back into the saucepan using a fine mesh colander or chinois, pressing to extract all the liquid. Do not forget to scrape the back side of the colander into the soup.
6 Place the soup back to the stove and heat gently without boiling. Season with salt and pepper if needed.
Cheese Crouton
8 Preheat the broiler and lightly toast the bread on both sides.
9 Sprinkle with the cheese and broil until melted.
10 Place a few croutons in each warm garlic soup bowl, ladle the soup over the top, or serve the croutons on the side.
