Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Head Garlic, separated |
| \N \N | Into cloves (not peeled) |
| 2 teaspoons | Salt |
| 1 pinch | Ground Black Pepper |
| 2 \N | Whole Cloves |
| ¼ teaspoon | Sage |
| ¼ teaspoon | Thyme |
| ½ \N | Bay Leaf |
| 4 \N | Sprigs Parsley |
| 3 tablespoons | Olive Oil |
| 2 quarts | Water |
| 3 cups | Peeled Potatoes, diced |
| 1 pinch | Saffron |
| \N \N | French Bread |
| 1 cup | Parmesan or Swiss Cheese, |
| \N \N | Grated |
Blanch the garlic cloves in boiling water for about a minute. Drain, run cold water over them to cool, and peel. Put the peeled garlic in a saucepan with the salt, pepper, cloves, sage, thyme, bay leaf, parsley, olive oil and water. Boil slowly for 30-35 minutes. Add more seasoning to taste, then strain and return to saucepan. Add potatoes and saffron and simmer for 20 minutes, or until the potatoes are tender. Check seasoning. Serve with 3 slices of French Bread in the bottom of each bowl, sprinkled with cheese.
Source: Medford Mail Tribune, 30 November 1993