Garlic Soup (Edit recipe)

Garlic soup

1. Smash the garlic cloves and peel them.
2. Heat 1 tablespoon of olive oil in a heavy-bottomed saucepan. Cook the bacon over medium heat for 5 minutes without browning it.
3. Add the garlic cloves, the diced potato, and cook for 5 minutes or until softened. Add the stock and bouquet garni and bring to a boil.
4. Simmer for 30 to 40 minutes, partially covered, until the potatoes start to dissolve into the soup.
5. Whisk the egg yolks in a large bowl. Add the remaining olive oil in a thin stream, whisking until thickened. Gradually whisk in the hot soup, bacon, garlic, and potato pieces into the egg mixture.
6. Strain the garlic soup back into the saucepan using a fine mesh colander or chinois, pressing to extract all the liquid. Do not forget to scrape the back side of the colander into the soup.
7. Place the soup back to the stove and heat gently without boiling. Season with salt and pepper if needed.

Cheese crouton

1. Preheat the broiler and lightly toast the bread on both sides.
2. Sprinkle with the cheese and broil until melted.
3. Place a few croutons in each warm garlic soup bowl, ladle the soup over the top, or serve the croutons on the side.