SOUPE A L'AIL-2





Put 1 1/2 liters (50,71 oz) of water in a pot. Salt. Add 5 crushed garlic cloves, 2 leaves crumbled bay leaf and sage and 3 tbsp of oil. 

Boil for 20 minutes then strain broth.

Dissolve 2 egg yolks with a few spoonfuls of slightly cooled broth.

Pour into the very hot broth. Pour the boiling soup over a few thin slices of stale country bread. Serve immediately.


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