"5 large cloves of garlic, peeled and pressed"
"1 tablespoon of olive or vegetable oil"
"8 cups of chicken broth (dissolve 2 bouillon cubes in 2 liters of water)"
"Salt and black pepper to taste"
"1/2 cup of heavy cream"
"3 egg yolks beaten and toasted"
"1/4 cup of grated Parmesan cheese"
"5 large cloves of garlic, peeled and pressed"
"1 tablespoon of olive or vegetable oil"
"8 cups of chicken broth (dissolve 2 bouillon cubes in 2 liters of water)"
"Salt and black pepper to taste"
"1/2 cup of heavy cream"
"3 egg yolks beaten and toasted"
"1/4 cup of grated Parmesan cheese"
Fry the garlic in oil until lightly browned
Bring the broth to a boil
Add the garlic and simmer slowly for 30 minutes
Skim off any impurities and return to heat
Mix the heavy cream with the egg yolks
Add a little of the hot liquid, then pour everything into the soup pot
Simmer for a few minutes and remove from heat
Pour into bowls over toasted bread and sprinkle with Parmesan cheese
Serves 1 1/2 liters
Serves 6 portions.
