2 bulbs of garlic, about 30 cloves,cloves separated
125 ml olive oil
125 g streaky bacon,finely chopped
1 floury potato, diced
1.5 litres (6 cups) chicken stock
3 egg yolks
1/2 baguette or 1 ficelle, sliced
40 g (1/4 cup) grated Gruyere
Smash the garlic with the flat side of a knife and peel.
Heat 1 tablespoon of the oil in a large
heavey based saucepan and cook the bacon on a moderate heat for 5 mninutes
Add the garlic and potato and cook for 5 minutes or until softened.
Add the stock and bouquet garni and bring to the boil and simmer for 30 minutes or
until the potato starts to dissolve into the stock.
Place the egg yolks in a large bowl and pour the remaining oil in a thin stream,
whisking until thickened, Gradually whisk the hot soup into the egg mix. Strain the
back into the saucepan, pressing to extract all of the liquid, and heat gently without
Heat the grill and lightly toast the bread on both sides.
Sprinkle with the cheese and grill until the cheese has melted.
Place a few croutons in the bottom of each warm bowl and ladle the soup over the top.
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