Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 bay leaf
2 heads garlic, peeled (cloves left whole)
6 cups low-sodium chicken or vegetable broth
1/2 teaspoon dried thyme
Salt and pepper, to taste
4 large egg yolks
1/2 cup grated Parmesan cheese
1/2 cup day-old crusty bread, cut into cubes (for serving)
Fresh parsley, chopped (for garnish)
Instructions
Step 1: In a large pot, heat the olive oil over medium heat.
Add the whole garlic cloves and cook for about 5-7 minutes, stirring occasionally until the garlic is softened and golden (but not browned).
Add the chopped onion and cook for an additional 5 minutes, until it is soft and translucent.
Step 2: Pour in the broth and add the bay leaf, dried thyme, salt, and pepper. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the garlic to soften and flavors to meld.
Step 3: After simmering, remove and discard the bay leaf.
Use an immersion blender to carefully puree the soup until smooth, or transfer it in batches to a blender and blend until smooth. Return the soup to the pot if using a blender.
Step 4: In a small bowl, whisk together the egg yolks and grated Parmesan cheese.
To temper the egg mixture, slowly ladle a small amount of hot soup into the egg mixture while whisking constantly. Gradually whisk the tempered mixture back into the pot, stirring constantly.
Step 5: Let the soup warm through on low heat for a few minutes to thicken (do not let it boil).
Ladle the soup into bowls, top with cubed crusty bread, and garnish with fresh parsley.