“This soup tastes like something straight out of an old country kitchen—rich, comforting, and full of garlic goodness!”

This recipe delivers a rich and flavorful soup with a comforting warmth.

Ingredients:

Instructions:

1. Roast the Garlic:

   • Preheat oven to 400°F (200°C).
   • Cut the tops off the garlic heads to slightly expose the cloves.
   • Drizzle with olive oil and wrap in aluminum foil.
   • Roast for 30-35 minutes, or until the cloves are soft and golden.
   • Let cool, then squeeze the roasted garlic out of the skins.

2. Sauté the Onion:

   • In a large pot over medium heat, melt the butter.
   • Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent.
   • Stir in the roasted garlic, breaking it up with a spoon.

3. Add Herbs and Broth:

   • Add dried thyme, rosemary, and bay leaf to the pot.
   • Pour in the broth, season with salt and pepper.
   • Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Temper the Egg Yolks:

   • In a small bowl, whisk egg yolks with Parmesan cheese.
   • Slowly ladle about 1/2 cup of hot soup into the egg mixture while whisking constantly.
   • Slowly stir the tempered egg mixture back into the soup, whisking continuously. This thickens the soup.

5. Add Cream (Optional) and Serve:

   • If desired, stir in heavy cream.
   • Remove the bay leaf.
   • Ladle the soup into bowls.
   • Garnish with chopped parsley.
   • Serve hot with sliced crusty bread.

Enjoy this rich and flavorful Country French Garlic Soup!