Yield: 4 Servings
Measure | Ingredient |
---|---|
5 \N | Garlic cloves or more |
2 tablespoons | Olive oil |
1 pinch | Saffron |
½ \N | Bay leaf |
1 pinch | Thyme, dried |
2 \N | Egg yolks |
1 quart | Water |
\N \N | Salt and pepper to taste |
1 dash | Nutmeg |
Heat oil in a 2 quart saucepan and sautee the garlic cloves until golden.
Add water, salt pepper, bay leaf, and thyme. Cook 15 minutes. Beat the egg yolks with a small amount of the broth and add gradually to the soup, mixing in with a wire whisk. Remove garlic cloves. Place a slice of toasted bread in the bottom of each soup bowl, pour in the soup, and sprinkle with a dash of nutmeg. Serve hot.
Courtesy of Yvonne Boulleray.
Posted to MM-Recipes Digest V4 #256 by Jack Elvis <jackelvis@...> on Sep 25, 1997