|Garlic||25 Clove (125 gm), peeled|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chicken stock||8 Cup (128 tbs)|
|Chicken stock base||1 Tablespoon|
|Ground sage||1⁄4 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Sourdough french bread slices||8 , toasted|
|Grated gruyere cheese||8 Tablespoon|
|Grated parmesan cheese||8 Tablespoon|
Saute garlic in oil until just starting to turn golden.
Add stock, stock base, seasonings and herbs.
Cover, bring to boil, lower heat and simmer 1 hour.
Strain, reheat and adjust seasonings, adding salt if needed.
Just before serving add sherry.
Ladle soup into heated ovenproof bowls, top with toast, sprinkle with 1 tablespoon of each cheese, and broil to melt cheese.