|Olive oil||2 Tablespoon|
|Garlic||24 Clove (120 gm), peeled|
|Beef stock/Chicken stock||4 Cup (64 tbs)|
|Grated nutmeg||1 Pinch|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Grated parmesan cheese||1 Tablespoon (For Garnish)|
Heat the oil in a large pan, add the whole garlic cloves and fry, without browning, for 10 minutes.
Stir in the stock and add the bouquet garni, nutmeg, mace, and salt and pepper to taste.
Bring to the boil, cover and simmer for 20 minutes.
Blend the egg yolks with 2 tablespoons of the soup.
Strain the remaining soup and return to the pan.
Bring to the boil, then remove from the heat.
Set aside for 2 minutes.
Meanwhile, toast the bread on both sides and place in individual soup bowls.
Pour the egg yolk mixture into the soup, stirring constantly.
Ladle into the bowls and serve at once, garnished with chopped parsley.
Hand the Parmesan cheese separately.