Garlic Soup

Garlic Soup

Every way you use garlic creates a very different flavor

The most gentle subtle flavor comes when u cook garlic in boiling water

The most potent is when you rub raw garlic into the surface of toast

This soup blends the two flavors

For every serving increase accordingly the ingredients in quantities, as follows

sauté 1 whole garlic head(yes, one whole head of garlic per person), peeled and separated cloves until golden, in best quality olive oil and set aside

while you have the pan out sauté 6-8 whole sage leavesin the same pan w olive oil and set aside

toast two 1” thick slices of baguette-style breadover stove flame with a fork

Then add some drops of best quality olive oilto the toasts and rub a clove of garlic,cut lengthwise into the oiled toast and set aside

Boil 1 cup of fresh water(per person) and add all the sautéed garlic cloves and cook until soft

Turn the heat off the soup

Slowly slowly drizzle 1 whisked whole largeegginto the water, drops at a time, stirring continually as you add the egg

Salt, Pepperto taste

Divide the soup into bowls

Add the two toasts to each bowl and the whole sage leaves

I hope you made enough soup, as everyone will want more