|
4 1/3 cups water
6 garlic cloves, crushed
1 small red onion, chopped
1 teaspoon olive oil
small spring of fresh sage
small spring of fresh thyme
1 egg yolk
6 slices of french bread, brushed with olive oil
salt and pepper to taste
1. In a skillet, over medium heat, saute the garlic and the onion in the olive oil until golden.
2. In a medium sized pot, bring the water to a boil. Add the sauteed garlic and onions to the water and boil for another 10 minutes.
3. Add the herbs and remove the pot from the heat. Allow to steep for another 10 minutes.
4. Remove 1/2 cup of broth from the pot and allow it to cool slightly. Return the pot to the stove and put on a low simmer. Once the 1/2 cup has cooled, add it slowly to the egg yolk. This will prevent the yolk from scrambling. Then stir it back into the simmering broth to thicken it.
5. Toast the bread and place it in the bottom of a soup bowl. Pour the soup over the bread and serve immediately.
|
