French Hangover Chicken Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 10 medium garlic cloves, peeled (about 1 large head)
• 6 fresh sage leaves
• 2 bay leaves
• 2 large fresh thyme sprigs
• 6 cups water (or 3 cups water and 3 cups chicken or vegetable broth)
• 1 teaspoon kosher salt, plus more as needed
• 6 large egg yolks
• 1 cup parmesan cheese, finely grated (about 3 ounces)
• black pepper, freshly ground
• 1 teaspoon extra virgin olive oil, for serving

Recipe

• 1 halve each garlic clove and remove the germ in the center; discard the germ. thinly slice the garlic and place in a large saucepan.
• 2 tie the sage, bay leaves, and thyme together with butcher’s twine, or bundle them in a piece of cheesecloth tied closed with twine. place the herb bundle in the saucepan, along with the water (or water and broth) and the measured salt. bring to a boil over high heat, reduce the heat to low, and simmer gently for 30 minutes. discard the herb bundle, keeping the broth at a simmer.
• 3 place the yolks and cheese in a medium bowl and whisk to combine. add a few ladlefuls of soup to the cheese mixture and whisk until smooth. while whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream (the yolks will thicken the soup somewhat). remove the pot from the heat and whisk for 1 minute more (if you keep it over the heat too long, the yolks may curdle). taste the soup and season with salt and pepper as needed. serve immediately, with a drizzle of olive oil over each portion.