Serves: 6 to 8
This recipe is adapted from Julia Child's "The Way to Cook" (Knopf, $39.95).
For the stock
2 heads garlic, broken into individual cloves, unpeeled and smashed
8 cups water
4 tablespoons olive oil
6-8 sprigs parsley
2 garlic cloves
1 bay leaf
Kosher salt or good medium-grind sea salt
Freshly ground pepper
For the thickener
3 egg yolks
¼ cup olive oil
For the garnish
1 slice French bread, toasted
Shredded Gruyere or Parmesan cheese or Swiss cheese
Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
Discard the solids and return the stock to the pot, keeping it at a simmer.
Whisk the egg yolks in a small bowl until thick and sticky.
Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
Immediately before serving, whisk a ladleful of the hot stock into the egg mixture, then whisk the egg mixture into the stock -- do not boil.
Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.